Fish Cakes
Fish cakes are a delightful dish that can elevate any meal. With their crispy exterior and tender, flavorful interior, they are perfect for lunch, dinner, or as an appetizer. This recipe combines fresh fish with herbs and spices, creating a deliciously satisfying dish that will impress your family and friends. Whether served with a tangy sauce or a fresh salad, these fish cakes are sure to be a hit at your next gathering.
Ingredients
- 500g fresh fish fillets (cod, haddock, or salmon)
- 1 cup mashed potatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped onion
- 1 egg, beaten
- 1 tsp lemon juice
- Salt and pepper to taste
- Breadcrumbs for coating
- Oil for frying
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 20 minutes, and cooking time is around 15 minutes.
Nutritional Value
Each serving (1 fish cake) contains approximately:
– Calories: 180
– Protein: 15g
– Carbohydrates: 20g
– Fat: 5g
This nutritional value is based on one serving.
Step-by-Step Cooking Process
- Start by cooking the fish fillets in boiling water until fully cooked, about 10 minutes.
- Drain the fish and let it cool slightly, then flake it into a bowl.
- Add the mashed potatoes to the flaked fish.
- Mix in the chopped parsley, onion, beaten egg, lemon juice, salt, and pepper.
- Shape the mixture into patties or cakes, about 1 inch thick.
- Coat each fish cake in breadcrumbs for a crispy texture.
- Heat oil in a frying pan over medium heat.
- Fry the fish cakes for about 4-5 minutes on each side until golden brown.
- Remove from the pan and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce or salad.
Alternative Ingredients
You can substitute the fresh fish with canned tuna or salmon for a quicker option. Mashed sweet potatoes can replace regular potatoes for a different flavor profile. Additionally, you can use gluten-free breadcrumbs for a gluten-free version of this dish.
Serving and Pairings
Fish cakes pair wonderfully with a fresh green salad, tartar sauce, or a squeeze of lemon. You can also serve them alongside roasted vegetables or a light dipping sauce, such as aioli or a spicy remoulade, for added flavor.
Storage and Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. They can be reheated in a frying pan or oven until warmed through. For longer storage, fish cakes can be frozen for up to 2 months; just make sure to wrap them tightly.
Cooking Mistakes
- Overcooking the fish can lead to a dry texture.
- Not cooling the fish before mixing can make the mixture too warm and difficult to handle.
- Skipping the breadcrumbs can result in a less crispy exterior.
- Using too much salt can overpower the dish.
- Not allowing the cakes to fry long enough can leave them soggy.
Helpful Tips
- For extra flavor, add spices like paprika or cayenne pepper to the mixture.
- Chill the formed fish cakes in the fridge for 30 minutes before frying to help them hold their shape.
- Experiment with different herbs, such as dill or chives, for a unique twist.
- Ensure the oil is hot enough before frying to achieve a crispy texture.
FAQs
Can I make fish cakes ahead of time?
Yes, you can prepare the fish cakes in advance and refrigerate them for a few hours before frying. This helps them hold their shape during cooking.
What type of fish is best for fish cakes?
White fish such as cod, haddock, or salmon works best due to its mild flavor and flaky texture. However, you can use any firm fish you prefer.
Can I bake fish cakes instead of frying?
Absolutely! To bake, place the fish cakes on a greased baking sheet and bake at 200°C (400°F) for about 15-20 minutes, flipping halfway through.
How do I know when the fish cakes are done?
Fish cakes are done when they are golden brown on the outside and heated through, which typically takes about 4-5 minutes per side in a hot pan.
Can I freeze fish cakes?
Yes, fish cakes can be frozen. Make sure they are cooled completely, then wrap them tightly in plastic wrap and store in an airtight container for up to 2 months.
Conclusion
Fish cakes are a versatile and delicious dish that can be customized to suit your taste. Whether enjoyed as a main course or a snack, this recipe is sure to impress. With a few simple ingredients and steps, you can create a dish that is both flavorful and satisfying. Enjoy your cooking!
Fish Cakes
Ingredients
- 500 g fresh fish fillets
- 1 cup mashed potatoes
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped onion
- 1 egg beaten
- 1 tsp lemon juice
- Salt and pepper to taste
- Breadcrumbs for coating
- Oil for frying
Instructions
- Cook the fish fillets in boiling water until fully cooked, about 10 minutes.
- Drain the fish and let it cool slightly, then flake it into a bowl.
- Add the mashed potatoes to the flaked fish.
- Mix in the chopped parsley, onion, beaten egg, lemon juice, salt, and pepper.
- Shape the mixture into patties or cakes, about 1 inch thick.
- Coat each fish cake in breadcrumbs for a crispy texture.
- Heat oil in a frying pan over medium heat.
- Fry the fish cakes for about 4-5 minutes on each side until golden brown.
- Remove from the pan and place on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce or salad.