A British classic, fishcakes are simple, tasty and easy on the wallet, whether you use fresh fillets, leftovers, or a tin of fish from the cupboard. June 12, 2024 You have reached your maximum number of saved items. Remove items from your saved list to add more.
Save this recipe for later Add recipes to your saved list and come back to them anytime. Fishcakes are a British classic and can be made very affordably. Think of them as potato cakes flavoured with as much fish as you might like to use.
500g potatoes, peeled and cut into chunks 20g butter, plus 20g more for frying salt and pepper, to season juice of 1⁄2 lemon 350g skinless fish fillets such as salmon, ling or barramundi grated zest of 1⁄2 lemon 1 tbsp Dijon mustard 1 tbsp Japanese-style mayonnaise 2 spring onions, finely sliced 1 tbsp finely shredded parsley 1 tbsp finely shredded dill 4 tbsp plain flour 2 eggs, beaten 1 cup panko breadcrumbs 1⁄4 cup vegetable oil, for frying rocket leaves, to serve 1⁄2 red onion, thinly sliced into rings, to serve 1 cup Japanese-style mayonnaise juice of 1⁄2 lemon 1 tsp Dijon mustard 1⁄4 cup finely shredded dill 1⁄4 cup finely shredded parsley 3 cornichons, finely chopped 1 tbsp capers, finely chopped Place the potatoes into a large saucepan of cold water and bring to a simmer. Simmer for 20 minutes until a small, sharp knife inserted into a piece of potato enters and exits easily. Drain and return to the pot to steam dry.
Coarsely mash with the butter and season well .
