Fish cakes are a fun and tasty way for the whole family to enjoy fish.
You can use a variety of fish for the filling, all SASSI approved. I like to use hake, as it’s easily available and not expensive. But I’ve also used tuna, kingklip and anglefish.
If your kids are fussy eaters you can mould them into fish-finger shapes and this will dramatically improve their chances of being gobbled up!
Also, it’s so easy to make your own sauce to go with them that I’ve included a short recipe for that also.
Tartare style sauce.
125 ml mayo
1 tbsp chopped capers
1 tsp horseradish sauce
1 tsp grain mustard
A pinch of chopped fresh flatleaf parsley
Method, mix the lot together and put in the fridge in a ramekin.
For the fishcakes.
2 bay leaves
1 tsp grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp chives, chopped
85 g freshly made breadcrumbs
Lemon wedge to serve
Put the fish, bay leaves and milk in a pan with a cup of water.
Bring to the boil. And simmer for 5 mins. Let it rest for 10 minutes.
Boil up the chopped and peeled potatoes, but don’t overdo them.
Mash the potatoes, season to taste, and mix in the fish without smashing the meat up too much.
Shape the cakes, and dip into the beaten egg and coat with breadcrumbs.
Chill for 30 mins and fry until golden each side.
Enjoy with a side salad, a squirt of lemon and a delicious glass of Pinot Grigio wine from Two Oceans (for the adults only, obviously).