Fish Cakes

A delicious English specialty, fish cakes must be well seasoned and have a high proportion of fish to potato. Use white fish or salmon.

1 hour

Prep Time

(9)

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Ingredients

500g potatoes, peeled
30g butter (or Olivani Spread)
500g white fish fillets
1 small onion, finely chopped
2 Tbsp chopped tarragon or parsley
salt and pepper
½ cup Edmonds Standard Grade Flour
1 egg
1 Tbsp water
1–1½ cups dried breadcrumbs
oil for shallow frying
lemon wedges

Method

Boil the potatoes in salted water until tender. Drain and mash with the butter.
Poach the fish in lightly salted water or steam it. Cool slightly.
Flake the fish and mix it gently into the potato with the onion, herbs and salt and pepper. Taste and adjust the seasoning then form the mixture into 8 flat cakes. Combine flour with salt and pepper. Lightly coat the fishcakes with the seasoned flour.
Beat the egg with the water and dip the fish cakes first in the egg mixture, then in the breadcrumbs.
Heat a little oil in a heavy-based frying pan and fry the fish cakes over a moderate heat for 2–3 minutes on each side or until golden.
Drain on paper towels and serve with lemon wedges.

Add your review

Lee Inglewood

I added some lemon rind grated into the fresh chopped parsley and 1/5 cup grated parmesan cheese.. great taste for those that like a fainter fishy taste.. (my kids)

Pirihira Kaio

Very yummy, satisfying & so easy to make.
Edmonds forever.

Lindsay Newland

Great and so easy to make

Chris Reynolds

Just made some for lunch, kahawai I caught off the beach, yummy and very filling

Jen

Great with smoked salmon..

Cldavey

Fine

Patrick Malone

Made them two nights ago, fantastic mmmmm

Vic

Made these tonight, they were soooooo gooood

Marion

Delicious and so easy i used large can of cheap salmon

Fish Cakes

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