fishcakes

Simple, casual and creative - this recipe has all the right ingredients for a stress-free dinner.

Fishcakes with pea crush

potato (2 large potatoes)

can pink salmon, drained, skin and bones discarded

tuna

onion,

garlic clove, finely chopped

Dijon mustard

tbsp finely chopped flat-leaf parsley

eggs

(125 milliliters) milk

(150 grams) plain flour

panko breadcrumbs (see note)

Sunflower oil, to shallow-fry

(360 grams) frozen peas

unsalted butter

Fish cakes with watercress and spinach salad

fish

eggs, lightly whisked

(1/2 cup) dried (packaged) breadcrumbs

tbsp finely chopped fresh continental parsley

Salt & black pepper

olive oil

Lebanese cucumber

English spinach, trimmed, washed, dried, roughly torn

watercress, leaves picked, washed, dried

tomato,

jar tartare sauce

Use up leftover mash to create a comforting, good-value family meal

Peppered mackerel fishcakes

cold mashed potato

spring onions

horseradish sauce

tbsp plain flour

breadcrumbs

sunflower oil

salad and lemon wedges,

In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

Take weeknight dinners up a notch with these comforting melt-in-the-middle fishcakes. The hidden rarebit centre is filled with oozing mozzarella and a splash of Worcestershire sauce, for added richness.

Melt-in-the-middle fishcakes

For the fishcakes

maris piper potatoes,

sustainable

milk

tbsp capers, drained and roughly chopped

parsley, leaves

lemon

dried breadcrumbs (e.g. panko)

Rapeseed oil

Chips and salad to serve

For the rarebit melting middle

mature cheddar, grated

tbsp Lea & Perrins Worcestershire sauce

grated mozzarella (the dry kind

You’ll also need…

Mini food processor

For the fishcakes, put the potatoes in a large saucepan and cover with cold water, then bring to the boil and simmer for 15-20 minutes until tender. Drain and tip into a large mixing bowl, mash well and set aside. Meanwhile, put the smoked haddock in a separate saucepan and cover with the milk. Bring just to the boil, then turn off the heat and strain the milk into a jug. Add the fish to the bowl of mashed potato and leave to cool.

Meanwhile, put all the rarebit ingredients, including the Worcestershire sauce, in a mini food processor and whizz to bring together into a smooth thick paste. Scrape the mixture into a bowl and chill, covered, until needed.

Once the mash and haddock have both cooled, add the capers, parsley, lemon zest and egg yolks. Season (remember the haddock will be salty), then stir everything together. Shape into 6 even-size patties, cover and chill in the fridge for at least 30 minutes (see Make Ahead).

Once chilled, make an indent in the centre of each fish cake, then add a generous teaspoon of the rarebit mix to each. Gently shape the fishcake around the rarebit filling, forming it back into a patty, then return to the fridge for a further hour or until you’re ready to fry (see Make Ahead).

Heat the oven to 220C/200C fan/gas7. Spread some breadcrumbs on a large plate or board, then take a chilled fishcake and coat in the crumbs, pressing with your hands to help coat it evenly. Repeat with the remaining fishcakes and breadcrumbs.

Heat 2-3 tbsp oil in a non-stick frying pan and cook 3 fishcakes at a time for 2-3 minutes on each side until golden, taking care not to let them colour too much. Transfer the fishcakes to a non-stick baking sheet and finish cooking in the oven for 10-12 minutes or until they’re hot throughout and the middle is oozing. Serve with chips and salad, if you like.

Rustle up these spicy sardine fishcakes for lunch. Easy to make, they take under 30 minutes from prep to plate and pair well with a crisp salad

Boulettes de sardines (sardine fishcakes)

sardine fillets

tomato, grated (optional)

parsley

tbsp chopped coriander

semolina

oil,

(optional)

garlic cloves, roughly chopped

red chilli, deseeded and roughly chopped

tsp cumin

paprika

cayenne pepper

tbsp extra virgin olive oil

Using a pestle and mortar, grind all the ingredients for the dersa to a rough paste.

Chop the sardine fillets into small chunks and tip into a large bowl. Add the tomato, if using, herbs, the dersa and ¼ tsp each sea salt and black pepper, and mix well. The mixture will be quite wet.

Shape the mixture into small fishcakes (about 50g each) and dust generously in the semolina or flour. Heat the oil in a non-stick frying pan over a medium-high heat, then fry the fishcakes on both sides for around 3 mins until golden brown. Serve two or three fishcakes per person with salad, if you like.

Salmon & feta patties

feta, chopped

avocado, stone removed, peeled, chopped

82.50 ml loosely packed chopped fresh continental parsley

40.00 ml finely shredded romano cheese

40.00 ml bought hummus

20.00 ml chopped fresh chives

lemon juice

(1/2 cup) fresh breadcrumbs (made from day-old bread)

(1 cup) dried (packaged) breadcrumbs

olive

Rocket leaves, to serve

asparagus,

Easy to make fishless vegan fishcakes that will give you that wow factor!

Vegan Fishcakes

kg white potatoes ((I use maris piper))

capers (finely chopped)

red chilli (deseeded and finely chopped)

dill (finely chopped)

parsley (finely chopped)

g flour flour

juice and zest of lemon

g crispy seaweed (also known as nori sheets)

Firstly roughly chop the potatoes (no need to peel) and place in boiling water for 10 minutes until they soften.

Meanwhile chop up the capers, red chilli, dill, parsley and seaweed.

Once the potatoes are boiled, drain and add to a large mixing bowl. Add a couple glugs of olive oil and a pinch of salt and pepper and mash with a fork.

Now add the capers, chilli, parsley, dill, flour, lemon juice and zest, seaweed and mix until well combined.

In your hands shape into cakes and then add the breadcrumbs to a plate and simply press the cakes into the breadcrumbs until fully covered.

Heat a pan with a generous amount of olive oil and fry on either side for a couple minutes until golden. You could also air fry these at 200C for 12 minutes or bake in the oven at 200C for 20 minutes.

Made this tonight for daughter and husband was yummy easy to make and as ever with your recipes James it was so delicious thank you again James

Just made these for tea and wow! One of the nicest things we’ve had in ages.
I didn’t have chickpea flour so subed for peanut flour. We had it with salad and roasties and oh my  
Looking forward to left overs tomorrow.

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Top 7 fishcakes recipes from across the web

The most viewed fishcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fishcakes with pea crush

Fish cakes with watercress and spin...

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Boulettes de sardines (sardine fish...

Salmon & feta patties

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The most viewed fishcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine