These fish cakes are quite easy to make and use parsley and chives to add a subtle flavour.
If you have leftovers of potato and/or fish. In fact, it's worth cooking extra potato to use next day in these fishcakes. You can use any white or smoked fish you prefer.
Boil the peeled and cubed potatoes for around 20 minutes until they're soft.
Cover the fillets with milk.
Bring to the boil and simmer for 2 minutes
Remove and set aside - flake and remove the skin and bone.
Drain the potatoes when they're cooked.
Use the butter and some of the milk from the cooked fish to mash the potatoes.
They need to be quite smooth.
Mix in the herbs, then fold in the flaked fish.
Divide the mixture into 8.
Roll into a ball and then flatten each one to make disc shaped cakes.
Chill in the fridge for around 30 minutes.
Dip the cakes into first the flour, then the beaten egg and then the breadcrumbs.
Make sure the cakes are covered in breadcrumbs.
Heat a tablespoon of oil and some butter until it's foaming.
You'll need to cook the fishcakes in batches of 4 probably.
Fry about 3 minutes either side, then turn again and fry around 2 minutes again until they're heated through and crusty and golden.
Serve with some bread and butter.
This recipe may seem a little fussy, but it's well worth it - you'll never buy another frozen fish cake again if you can be bothered to make them yourself.
Also, something you might consider is doing an extra fillet of fish, flaking it and freezing it in preparation.
When you work, it's hard to cater for the family, but if you plan meals, then you can add an extra fillet of fish or cook double the amount of potatoes.
Put the extra bits in the freezer and then you just get the bits out you need to defrost.
These cakes are simple but tasty - the mix of fresh and smoked haddock give them a lovely taste.
You won't need to add any other seasoning apart from the herbs.
What would you like to see next?The Herb Guide › Herb Recipes › Fish Cakes