Fish Cakes

Difficulty: Fairly Easy


  • 500g of hake, salmon or haddock steaks
  • 500g of cold mashed potatoes (don’t add milk or butter when mashing, as the mixture will be too sloppy to use otherwise)
  • 250ml of milk
  • Salt and pepper to taste
  • Parsley to taste
  • At least 2 free range eggs
  • Plain flour
  • Golden breadcrumbs (if you can’t buy these, make your own!)


  1. Place the fish steaks into a large pan and season with salt and black pepper
  2. Pour over the milk and then cover the pan with aluminium foil
  3. Gently poach the fish on a low heat for 25 minutes, or until the fish is cooked through (you will know because the fish will be opaque and flake away easily)
  4. Set the fish aside to cool before flaking the flesh into a bowl. Discard the bones!
  5. In a large mixing bowl, fold together the fish, mashed potatoes, one beaten egg and the parsley until well combined
  6. Season to taste with salt and black pepper
  7. Get three plates and place them in a row on your kitchen work surface. On the first, place some plain flour, on the second a beaten egg and on the third some golden breadcrumbs
  8. With your hands, take some of the fish cake mixture and form a pattie – you can make them as small or as large as you like!
  9. Dust the cake in the four, dip into the egg and then cover with golden breadcrumbs
  10. Repeat this process until you’ve used all of the fishcake mixture
  11. Heat a few tablespoons of vegetable oil in a frying pan and fry the fishcakes for 2-3 minutes on both sides, or until golden-brown and crisp all over
  12. The fishcakes are delicious hot or cold – if you fancy them with a bit of a kick next time, why not try putting some small bits of chili peppers in to the mixture instead of parsley?

2 Responses to “Fish Cakes”

  1. Pie March 20, 2010 at 12:27 pm #

    Those fishcakes look really nice, Scarlet. I like the sound of the chili pepper option, but I’m so bad at cooking, I’d probably put way too much in and take off the roof of my mouth, along with my tongue. You have a really clean hob… I’m impressed 😉

  2. scarletsculturegarden March 20, 2010 at 12:29 pm #

    A clean work surface is the key to success, Pie! Well, not really – and you’re right, you’ll have to be careful with the chillies, unless you want to end up in hospital with chili burn!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: