This was the dilemma that my daughter had yesterday when trying to decide what to make. In the end, fishcakes won (just) although to be fair I could have quite easily been swayed to have a dinner of fairy cakes… it just wouldn’t have really promoted the healthy approach to eating that I’m trying to instill in her. The creation of the fishcakes was, as always, messy!!! I’ll be honest, I’m not a fan of fishcakes purely because of the mess it makes, but I put my prejudice aside and just got on with it. My daughter, who has a complete aversion to anything sticky on her hands, enjoyed the preparation of the fishcakes – putting chopped potatoes in the pan and then mashing them, but she wouldn’t even attempt touch the mixture when forming it into cakes. We all enjoyed them, though my husband and I did need to season ours. Issabella had hers with spaghetti (her choice/demand) whereas we had ours with sweet potato wedges and sugar snap peas.
Ingredients:
250g Cod
250g Salmon
2 Potatoes
50g Butter
1 Onion
2 Eggs
1 Garlic clove crushed
50g Plain Flour
1 Egg beaten
100g Fresh Breadcrumbs - I used Multiseed bread
Method:
- Bake the fish in foil with a little seasoning and olive oil for approximately 15 minutes at a temperature of 180 degrees. Once cooked flake the fish.
- Boil the potatoes for 20 minutes, drain and mash with 25g butter.
- Saute the onion and garlic in the remaining butter until they are transparent.
- Mix the fish, mashed potato and onion/garlic.
- Add the 2 eggs and mix well.
- Divide the mixture into 10 portions and shape into fishcakes.
- Coat each fishcake in flour, beaten egg and then breadcrumbs.
- Melt some oil in a frying pan and fry each fishcake until golden brown on each side.