My Recipes, recipes

What’s baking? Fish cake. You want some?

September 13, 2011

angie-and-shane-durrant

Yesterday I found a haddock burger recipe in the new Taste magazine that I thought looked very nice, so I wrote out a shopping list and headed over to the shops to buy everything that I needed to bake me some fish cakes. Then I went and left the magazine at work like a small, dark haired idiot. I then tried looking up a recipe on the internet, Jamie fortunately came to my rescue. So last night I attempted to make fish cakes for the very first time ever. I also steamed fish for the first time ever, over a pot of simmering potatoes –  fancy hey? Yes, last night I would of made Jamie Oliver proud, if he knew who the hell I was and if I could stop staring at his weird mouth long enough to acknowledge his approval.

The only thing, I think that could of made these suckers better was if they were firmer. They were a bit soft when we bit into the roll, if you know what I mean? Are there any seasoned fish cake chefs out there that can give me a tip or 2 on how to prevent that from happening next time around? I have thought about it and have come to these 3 conclusions – I did not leave them in the fridge long enough (40 minutes), my oil was not hot enough or I suck at making fish cakes and should stick to real cake instead.

The recipe was really easy to follow and they tasted great if anyone is in the mood to make them tonight. If you do, please let me know how they turned out. Oh I added a bit more fish and potato to the recipe, the fish seemed a bit too little, that could of had something to do with it too…hmmm…

I also made a homemade tartare sauce, that was really really nice and tangy. Here are both recipes. Enjoy x

fish-burger

fish-cake

Fish cake recipe:

  • 300 g potatoes

  • 100 g salmon fillet, fromsustainable sources, ask your fishmonger, skin on and no scales on the skin, all bones removed

  • 1 small handful fresh parsley

  • 1 free-range egg

  • 1 lemon

  • olive oil

  • 1 tablespoon plain flour, extra for dusting

Tartare sauce recipe:

  • 1 cup good-quality mayonnaise

  • 2 tbs lemon juice

  • 2 tsp grated lemon rind

  • 1 tbs each of chopped capers, gherkins and flat-leaf parsley

  • 2 tbs sour cream (this made the sauce)

  • Place all ingredients in a bowl and mix well.

 

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  • lentie September 13, 2011 at 10:16 am

    I like your new fridge and the fishcake looks good!

  • beingbrazen September 13, 2011 at 10:59 am

    yum yum yum

  • beingbrazen September 13, 2011 at 11:07 am

    Ps – loving your blog right now – such cute pics

  • Colleen @ Hello Olive September 13, 2011 at 11:16 am

    Hi, try using a slice or 2 or bread next time you make them. My mom does that when she makes fishcakes – she soaks the bread in water 1st, then squeezes out the water before adding to the fish (sounds gross!).

    I haven’t made fishcakes but I’ve used bread when make burgers and I find it’s better to cut the crusts off 1st. Hope that helps 🙂

  • Flamy September 13, 2011 at 11:32 am

    I agree with Colleen, try using a slice of bread. And I am a specialised fishcake chef (as in fishcakes is part of a small, limited number of dishes I am good at making hehe). To make it healthier, try make it a slice of low-GI woolies bread, OR I sometimes heat up those parsley parisienne potatoes, mash them and add to the mixture to thicken. This way you get the parsely and the garlic flavours thrown in for free! I also use tuna or pilchards in mine so I can eat fish cakes and boast to everyone about being healthy pants and getting all my Omega 3s 🙂 Ooh also throw some sesame seeds into the crumb mixture if you want Thai vibes. Will stop there before I sound obsessed!

  • Jesslynn September 13, 2011 at 12:38 pm

    Yum, they look truly drool-worthy. My mum uses breadcrumbs to make the fish cakes a little more solid, also you could try squishing them down a bit so they’re a little thinner to make them firmer.

  • angie September 13, 2011 at 1:10 pm

    Thanks for all the tips guys, I’m definitely taking them all into account the next time I fish cake my kitchen up.
    Thanks for taking time out to help me xx

  • Lize Kay September 15, 2011 at 9:59 am

    You guys are my favourite couple ever.

    Thanks for the comments on my Croatia blog posts.

    Thanks for the amazing red velvet cupcakes [miss you, Jo’burg].

    Thanks for the rad song. My car’s name is Peter. She is blue.

    Lize [teh Unicorn].