I’m sure everyone has their versions of these fish cakes, just like everyone has a version of the Tuna Bake or Macaroni and Cheese. So here is mine.
This is budget, budget food. You can used any cheap tinned fish, sardines, tuna, mackerel, or salmon. Less or more fish depending on what you had. If you want to use fresh fish, you need to cook it, but it sort of defeats the purpose of this great budget meal. Saying that, I have used left over grilled fish and it tasted really good.
This fish cake recipe is easily doubled and in fact are best made the day before. I often make extra mashed potato and them make these after dinner that night and have them for dinner the next night as they always seem to cook up better when they have time to dry out in the fridge. You can use any tinned fish, I prefer Salmon as I like the flavour the most, but they also taste great with Tuna.
Ingredients (makes 12 fish cakes)
1 large 400-425g tin of Salmon (or any tinned fish you prefer. For a less fish to potato ratio use a small 200g tin of fish
1 Red Onion
2 Shallots (green onions)
500g Peeled potatoes
40g Butter
2 Eggs
40g (2 Tablespoons) Milk
150g Breadcrumbs
Salt and pepper to taste
Oil for frying or baking
Lemon wedges to serve
Method
1.Chop, boil and cook potatoes, dry mash, then set aside to completely cool.
2.Finely chop red onion and sauté in butter.
3.Add sautéed red onion, finely chopped green shallots, including green ends, tinned fish, 1 egg, mashed potato and 50g of bread crumbs to a large bowl and mix really well. Salt and pepper to taste
4.Roll mixture into 1/4 cup patties. Shape them and place on a large plate and let them sit in the fridge for at least 30 minutes to cool and dry out.
5.Beat the last egg and milk into a smaller bowl and place the rest of the bread crumbs onto a tray.
6.Coat each salmon pattie in egg wash, and then breadcrumbs and let them sit in the fridge for at least an hour or over night.
7.Place oil for frying into a large pan on a medium heat and in batches, fry off patties until they are brown and heated through, so make sure your pan isn’t too hot.
If baking in the oven, sprinkle patties with oil and place on baking paper on a large tray and bake in oven for 20 minutes at 180°C
(Please note that I don’t use supermarket oil sprays as they contain Butane… yes Lighter build and I don’t know about you but don’t want to be eating that!)
Serve with veggies or salad and chips and a squeeze of lemon.
Thermomix Method Compatible with TM31, TM5 and TM6
Thermomix Method
1.Place 500g of water into the mixing bowl then the mixing basket, then peel and chop potatoes and weigh into the mixing basket, cook 25 minutes/Varoma/speed 2 (if doubling potatoes to a kilo, place additional 500g of potatoes into Varoma and place into mixing bowl to steam). Why not pop your Varoma on top and use the steam to cook some boiled eggs, chicken breast for lunches, or even some extra veggies… NEVER WASTE STEAM 🙂
2.Remove basket with the aid of the spatial and set aside, then pour out water. (remove Varoma if using and set aside)
3.Add red onion and roughly chopped green shallots (including the green ends) to the mixing bowl and chop 5 seconds/speed 5, scrape down the sides of the bowl and repeat.
4.Add butter and sauté 5 minutes/Varoma/speed 1.
5.Add set aside potatoes and 1 of the eggs, 50g of the breadcrumbs (for gluten free use almond meal) and the drained tin of fish into the mixing bowl, salt and pepper to taste then mix 30 seconds/Reverse/speed 4. Using spatula to help move ingredients around mixing bowl.
6.Roll mixture into 1/4 cup patties. Shape them and place on a large plate and let them sit in the fridge for 30 minutes to cool and dry out.
7.Beat the last egg and milk into a smaller bowl and place the rest of the bread crumbs onto a plate. (you could add herbs, spices, parmesan cheese etc to the bread crumb mix for different flavours).
8.Coat each salmon pattie in egg wash, and then breadcrumbs and let them sit in the fridge for at least an hour or over night.
9.Place oil for frying into a large pan on a medium heat and in batches, fry off patties until they are brown and heated through, so make sure your pan isn’t too hot.
If baking in the oven, sprinkle patties with oil and place on baking paper on a large tray and bake in oven for 20 minutes at 180°C
(Please note that I don’t use supermarket oil sprays as they contain Butane… yes Lighter build and I don’t know about you but don’t want to be eating that!)
Serve with veggies or salad and chips and a squeeze of lemon.
I hope you enjoy my version of these old family favourites.
Enjoy Irresponsibly and Happy Cooking!
Liz xx
Liz xx
P.S Don't forget to subscribe to receive your 3 free e-Books.
