Are you ready to elevate your home cooking with a mouthwatering dish that combines the best of British cuisine? These irresistible fish cakes are about to become your new favorite comfort food! Imagine golden, crispy exterior giving way to a tender, flavorful interior packed with succulent fish and creamy potatoes - all complemented by a zesty homemade sauce that will make your taste buds dance. Whether you're a seafood lover or just looking to impress your dinner guests, this recipe is your ticket to culinary success.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 2 cups cooked fish, flaked
- 1 cup mashed potatoes
- 1/2 cup breadcrumbs
- 1 egg, beaten
- 1 tablespoon chopped parsley
- Salt and pepper to taste
- For the sauce: 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Instructions
- Begin by preparing your ingredients. Ensure that your cooked fish is flaked into small pieces and your mashed potatoes are smooth and lump-free. You can use leftover fish or poach fresh fish for this recipe.
- In a large mixing bowl, combine the flaked fish and mashed potatoes. Use a fork or potato masher to mix them together until well combined.
- Add the beaten egg, chopped parsley, salt, and pepper to the fish and potato mixture. Mix everything together until all ingredients are evenly distributed.
- Gradually add the breadcrumbs to the mixture, stirring until the mixture holds together well and is not too wet. The breadcrumbs will help bind the ingredients and give the cakes a nice texture.
- Once the mixture is ready, shape it into small patties or cakes, about 2-3 inches in diameter. You should be able to make around 12 cakes with this mixture.
- Heat a non-stick frying pan over medium heat and add a splash of oil (such as vegetable or olive oil) to coat the bottom of the pan.
- Once the oil is hot, carefully place the fish cakes in the pan, making sure not to overcrowd them. You may need to cook them in batches.
- Cook the fish cakes for about 4-5 minutes on each side, or until they are golden brown and crispy. Flip them gently using a spatula to avoid breaking them.
- Once cooked, transfer the fish cakes to a paper towel-lined plate to absorb any excess oil while you finish cooking the remaining batches.
- While the fish cakes are cooking, prepare the sauce. In a small bowl, combine the mayonnaise, lemon juice, and Dijon mustard. Stir well until the sauce is smooth and all ingredients are incorporated.
- Once all the fish cakes are cooked, serve them hot with the prepared sauce on the side for dipping. Garnish with additional chopped parsley if desired.
- Enjoy your delicious homemade fish cakes with sauce, perfect for a British-inspired meal!
Tips
- Use leftover or freshly cooked fish for the best texture and flavor. Flake the fish finely to ensure even distribution.
- Make sure your mashed potatoes are smooth and free of lumps to create a cohesive mixture.
- Don't skip the breadcrumbs - they're crucial for binding the cakes and creating that crispy exterior.
- Keep the fish cake mixture cold before shaping to help them hold together better during cooking.
- Use a non-stick pan and don't overcrowd the pan to ensure each cake gets crispy and golden brown.
- If the mixture seems too wet, add a few more breadcrumbs. If too dry, a splash of milk can help bind it.
- For extra flavor, try adding some minced garlic or finely chopped green onions to the mixture.
- The sauce can be prepared ahead of time and refrigerated, allowing flavors to meld together.
- Serve immediately for the best texture and temperature - these fish cakes are best enjoyed hot and crispy!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 15g
Fat: 9g
Saturated Fat: g
Cholesterol: 70mg
