Homemade fish cakes are so much tastier than shop bought varieties; try this fishcake recipe today and you will see the difference. Quick and easy to make, it’s a great way to get children to incorporate fish into their diet. These can be made a day in advance and frozen prior to frying.
Diet: Gluten and Wheat Free
- 450g skinned and boned cod
- 2 bay leaves
- 150ml milk
- 350g floury potatoes such as Maris Piper
- ½ tsp finely grated lemon zest
- 1 tbsp fresh flatleaf parsley - chopped
- 1 egg
- Gluten and wheat free flour (I use Doves Farm)
- 3-4 tbsp vegetable or sunflower oil
- Salt and black pepper
Lay the fish and bay leaves in a frying pan and pour over the milk and 150ml water. Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let it stand, covered, for 10 minutes to gently finish cooking the fish.
Peel and chop the potatoes and place them in a saucepan and cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 15 minutes or until tender.
Using a slotted spoon, lift the fish out of the dish and put on a plate to cool. Drain the potatoes and then mash them with a fork, you don’t want it to be like mashed potato, you want some pieces to remain. Mix in the fish, lemon zest, parsley and egg and season well with salt and pepper.
Using your hands that have been lightly dusted with flour, mix everything together and form into 4 fishcakes. Tip out some flour onto a plate and dip each fishcake into the flour until evenly coated. Transfer them to a plate, cover and chill for at least 30 minutes (or up to a day).
Heat the oil in a large frying pan and when hot, add the fishcakes and fry over a medium heat for about 5 minutes on each side. They are cooked when they are crisp and golden all over.
I like to serve these with a green salad and some sweet potato fries.