Written by a contributing writer
Do you buy fish cakes when you visit the supermarket each week for your family? Then you’re probably missing a trick. The frozen products you purchase are nowhere near as good for your health as the ones you could create at home. With that in mind, I wanted to share a recipe so that you could make fish cakes at home. I hope this information inspires you to leave those Mr. Birdseye items on the shelves for the time being. As with many other things, you will get better and more personalized results if you take the DIY approach. So, follow the information on this page and put it to use the next time you're craving a fish cake.
Any leftover fish (prawns, cod, haddock, crab, etc)
450g (3 cups) of floury potato cut into chunks
A smidgen of tomato sauce (to taste)
1 tablespoon of English mustard
Some chopped parsley (to taste)
1 beaten egg
100g (2/3 cup) of dried breadcrumbs
4 tablespoons of sunflower oil
First, heat your grill so that it is ready to go. Add your potatoes to a pan and let them boil for about fifteen minutes. When they are soft, mash the potatoes. Then place your leftover fish on the grill to cook. Professionals at Unifood.tech say you should leave it for around seven minutes. Make sure to season the fish at this stage using parsley or anything else you enjoy. Allow the fish to cool for five minutes before breaking it into small chunks.
Now it’s time to mix your mashed potato with your tomato sauce. You can also throw the mustard in at this stage. Add anything else you like to the mix, and then place your fish in the bowl. Mix it all together using your hands and fashion the concoction into small fish cake shapes.
Next up, you’ll want to put your eggs, flour, and breadcrumbs into three separate dishes. Take each of your fish cakes and dip them in the flour. Then roll them in the egg before dipping them in the breadcrumbs. Repeat the process a couple of times until you’ve covered the entire fish cake in breadcrumbs. You don’t want to leave any gaps. If you’re planning on making an impressive dessert, now would be the perfect time to make a start. With a bit of luck, it would be finished just after the fish cakes.
Once you’ve done all that, it’s time to fry your fish cakes on a medium heat for around five minutes each until they are golden brown. Just keep checking them every couple of minutes until you’re satisfied. You can use a thermometer to check they are fully cooked if you have any concerns. However, pre-cooking your fish should eliminate that issue.
Remember, you can add anything you like to this fish cake recipe. So, make sure you think outside of the box and try something new. I sometimes use bacon as that seems to work well. You can also produce these in bulk and freeze them after adding the breadcrumbs. I hope you use this recipe soon, and that you love eating it with your family.