If you’re looking for a quick, tasty and nutritious dinner idea for the family, you can’t go past the humble fish cake.
They’re delicious enjoyed on their own, served on a bun with creamy mayonnaise, or accompanied by a fresh garden salad.
Looking for more fish cake recipes?
Ingredients
Method
Fish cakes
1.Season fish on an oiled foil-lined tray; place under a preheated grill (broiler) for 12 minutes or until just cooked through. Cool.
2.Boil, steam or microwave potatoes until tender; drain. Mash potatoes until smooth.
3.Flake cooled fish into mashed potato; mash until fish
breaks into smaller pieces. Add green onion, egg and half
the breadcrumbs; stir to combine. Season. With damp hands, shape mixture into 8 patties. Place on a tray; refrigerate for
1 hour. Coat patties in remaining breadcrumbs.
4.Heat 2cm oil in a large heavy-based frying pan over medium heat; cook fish cakes, in two batches, for 3 minutes each side or until heated through and golden. Drain on paper towel. Serve with lemon or one of the sauces, opposite.
Quick aÏoli
5.Combine ½ cup whole-egg mayonnaise with 2 crushed
cloves garlic, 1 tablespoon lemon or lime juice and
1 teaspoon finely grated lemon or lime rind in a small bowl. Season to taste. Serve on fish cakes with extra grated lemon rind and lemon wedges.
Asian-style sauce
6.Combine 2 tablespoons mirin, 2 tablespoons soy sauce, 1½ tablespoons fish sauce, 2 fresh small red chillies, seeds removed, chopped finely, ⅓ cup lime juice and 2 finely sliced green onions (scallions) in a small bowl. Serve with fish cakes, topped with extra sliced green onion and chopped chilli.
Harissa cream
7.Place 1 cup sour cream in a small bowl; swirl ¼ cup
mild-style harissa through sour cream (if you use the hot harissa concentrate in a tube, start with 2 teaspoons, adding a little more at a time to your taste). Serve harissa cream on fish cakes with lime cheeks.
Herb and spiced yoghurt
8.Remove seeds from 1 long green chilli; chop coarsely. Blend chilli, 1 cup loosely packed fresh mint leaves, 2 cloves crushed garlic and ½ teaspoon ground cumin until finely chopped. Add 1 cup greek-style yoghurt; blend briefly to combine. Season. Serve on fish cakes with extra mint leaves.
