carbon14 Blog

I made some fishcakes yesterday, very easy and extremely tasty.

This should make 4 fishcakes. Enough for 2 people as a main meal with a salad or a handful of chips.

Boil some potatoes, around 250g, until tender. I used new potatoes and then peeled them, but you can use any floury potatoes and peel them first if they have thicker skins. While they were boiling, I was able to steam 180g of fish fillet above the boiling water. You can use any firm fish, cod, haddock or salmon for example. I went for coley because I had some in. It's a little darker in colour than cod, but with a similar flavour, a little less delicate.

Take 2 handfuls of fresh parsley and blend with 15g of cold butter. Then mix with the hot potatoes and mash them with a fork until smooth. Flake the steamed fish into the mash, add two handfuls of fine breadcrumbs and combine thoroughly.

Form the mixture into patties and then chill in the fridge for at least half an hour. They will become a good deal less sticky as the breadcrumbs absorb some of the moisture, and the cooling potato congeals.

When you are ready to cook the fishcakes, beat an egg into a shallow bowl, dip the patties into the egg, coating both sides, and then cover them with a mixture of breadcrumbs and polenta grains. Shallow fry for a few minutes on each side until they are golden brown and the coating has become crispy.

Serve immediately.