Fishcakes are a family favourite. I use frozen cod fillets which are cheaper than fresh but just as tasty. I don’t like mushy fishcakes so these have whole pieces of fish and potato which create a great texture with crispy knobbly bits. I make salad for me and Paul then serve the fishcakes with beans for the kids. If you or your family don’t like smoked fish you can use all unsmoked cod.
Serves 2 Adults & 2 Kids
500g mashing potatoes
200g frozen smoked cod
200g frozen unsmoked cod
100g frozen cooked prawns
40g dijon mustard
small bunch of chives
1 tbsp flour
100g golden breadcrumbs
100 plain flour
50ml veg oil and 50g butter for frying
chives and lemon to finish
kids’ version requires 100g white cheddar and 1tbsp mayonnaise
- Take the fish and prawns out of the freezer and put the prawns into a bowl of tap water to defrost.
- Peel the potatoes and cut into 3cm cubes. Put the potatoes into cold, salted water in a large pan then bring to a gentle boil. The potatoes should be par boiled after 7 minutes. They should still be firm in the centre. Drain the potatoes then return them to the pan to cool and dry out.
- Once dry use a fork to gently crush the potatoes (you don’t want mash, you just want to break the cubes so they can grip to the fish mixture).
- The fish should be thawed enough to cut into 3cm chunks. Put the chunks into a pan with a lid on and cook over a medium heat for 2 minutes. The water in the fish will steam cook the cod.
- Drain the excess liquid then put the fish into a large mixing bowl. If making the adult version add all the defrosted and drained prawns, capers, mustard and chopped chives to the fish. If you want to make half adult and half kids fishcakes then divide the fish into two bowls and add half the amounts listed for the prawns, capers, chives and mustard to one dish. To the other add 100g grated white cheddar, 1tbsp of mayonnaise and half the chives.
- Add the potatoes to the mixing bowl and sprinkle over a tablespoon of plain flour (or divide the potatoes and flour equally between both bowls). Use a spoon to gently combine everything.
- Put the flour, breadcrumbs and whisked eggs into three separate bowls. Heat the oil and butter in a large skillet over a medium high heat then carefully form the fish mixture into cakes without squashing the ingredients.
- Coat in the flour first, then the egg then the breadcrumbs then into the pan to fry until golden brown then gently turn over to cook the other side. Turn down the heat if the pan is getting too hot.
- Remove the cooked fishcakes to kitchen roll to remove excess oil then serve up and squeeze over the lemon.