The trick to perfect fish cakes is a soft and fluffy centre and a crisp and crunchy exterior. Taper the fish quantities for those unsure about the fishy element but in this recipe the fishiness is mellowed by the potato.
- 300g white fish
- 4 big potatoes, peeled and halved
- 2 tbsp olive oil
- 1 onion, finely chopped
- ½ leek, finely chopped
- ½ bunch parsley, chopped
- 1 large egg, lightly beaten, for coating
- 175g dried packet breadcrumbs
- 3 tbsp oil for frying, rice bran oil preferably
Pan-fry the fish in a little olive oil and set aside.
Place potatoes in a pan of cold salted water over a high heat. Bring to the boil, turn down the heat and cover. Simmer gently for 15 minutes, until just soft. Drain the potatoes and mash with a fork.
Heat olive oil in a medium frying pan and saute the onion and leek on a low heat, until soft (five minutes).
Combine onion mixture and mashed potato in a large bowl, then add the fish and parsley, season to taste and mash gently. Cover and refrigerate for 15-20 minutes. Form the mixture into eight cakes, using a metal egg ring to shape and make neater, if required.
Dip each cake into the beaten egg, then the breadcrumbs, being sure to coat each cake completely. Refrigerate for 10 minutes.
Heat oil in a non-stick frying pan over a high heat. Fry the fish cakes in batches for four minutes each side, lift out with tongs and serve sprinkled with sea salt with a big salad.
- Essential Kids