Simple and Easy Fish Cake Recipe

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrition, while mashed potatoes can be a budget-friendly alternative.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier, while crushed crackers can save costs.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar tang, while vinegar is often cheaper.

Peel and cut potatoes into pieces.

Boil potatoes in a pan with boiling water.

Lightly poach cod in a mixture of milk and water with a couple of bay leaves for about 4 minutes.

Remove from heat and let the cod sit for 10 minutes to finish cooking.

Drain the potatoes and let all the water evaporate off.

On the lowest heat setting, return the potatoes to the pan and mash them with a fork.

Finely dice gherkin and half a shallot.

Add diced gherkin, shallot, and parsley to a bowl.

Mix in mayonnaise, horseradish, and a sweet mustard to create a tartar sauce.

Add chopped chives and parsley to the mashed potatoes.

Add lemon juice to the mashed potato mixture for acidity.

Flake the poached cod into the potato mixture gently to keep some chunky bits.

Prepare breadcrumbs by processing stale bread in a mini processor.

Set up a board with flour and a beaten egg.

Tip the potato and fish mixture onto the floured board and divide into four portions.

Gently mold each portion into a fish cake shape.

Dip each fish cake in the beaten egg, shaking off excess.

Coat each fish cake generously with breadcrumbs, patting them in for a good outer edge.

Heat sunflower oil in a pan until hot.

Cook the fish cakes in the hot oil for about 5 minutes, flipping them a few times until crispy and golden brown.

Serve with watercress, lemon wedges, and tartar sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens