Rough and ready fishcakes

Rough and ready fishcakes

A good fishcake is a thing of joy and makes a useful stepping stone to move wary eaters from fish fingers on to more adventurous fish dishes

rough and ready fishcakes

 

I usually make mine with salmon or smoked haddock for their distinctive flavour. Adding mashed peas gives a wonderful colour – plus a familiar and welcome taste to most small palates.

Method

  1. Cook the potatoes in plenty of boiling water for 15-18 minutes until tender. Drain thoroughly, return to the pan and mash with half the butter and seasoning. Transfer to a large mixing bowl and leave to cool. While the potatoes are cooking, place the fish in a shallow pan, cover with cold water, bring to the boil and cook gently for 8-10 minutes
  2. until just cooked through – the flesh will be opaque. Drain off the liquid and flake the flesh. Stir gently into the potato.
  3. Cook the peas in boiling water for a minute, then drain and run under cold water to cool. Mash or process the peas to give a coarse purée. Stir it into the fish and potato mixture with the lemon juice. Check seasoning.
  4. Shape the mixture into 8 patties (or 16 mini ones). Place the flour in a shallow bowl and dip the fishcakes in it to coat lightly. Chill until needed.
  5. Heat the oil with the remaining butter in a shallow non-stick frying pan and fry the fishcakes for 6-8 minutes until golden, turning once. Drain on absorbent kitchen paper and serve with tomato ketchup.

Ingredients

Serves 4–6
Prepare 25 minutes
Cook 30 minutes

  • 650g old potatoes, peeled and cut into small cubes
  • 40g butter
  • 500g smoked haddock or salmon fillet
  • 230g frozen peas
  • Juice of ½ lemon
  • 2–3 tbsp seasoned flour
  • 2 tbsp groundnut oil
  • Salt and freshly
  • ground black

These and more great recipes are featured in The Busy Mum's Cookbook by Mary Gwynn

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