Bill Granger recipes: Our chef reveals how to make home-made fishcakes more exciting than uninspired supermarket offerings

I've always been a fan of finding easy ways to get dinner on the table – show me a short cut that doesn't compromise on flavour or quality and I'm a happy man. So it is that we have jars of ready-cooked beans and roasted red peppers in our cupboards, shop-bought fresh stock in our fridge and soups from my favourite local deli in the freezer.

In this spirit, I recently bought some fancy fishcakes – but now I know that's a compromise too far. They just weren't tasty enough! To be truly delicious, a fishcake really needs to pack a tasty punch, so I like to pep them up with spices, chilli and herbs.

Inspired by different cultures and cuisines, the three recipes here all have plenty of flavour, texture and freshness. I guess that's what makes fishcakes a perennial favourite in my house. Actually, when my girls were younger, I often abused their popularity, using them as a vehicle to introduce the kids to new flavours and a guaranteed means of increasing their fish intake.

And let's face it, they're not exactly labour-intensive to make from scratch, either…

Vietnamese fishcake parcels

Serves 4

500g white fish, chopped
1 egg, lightly beaten
2 garlic cloves, crushed
4 spring onions, thinly sliced
1½ tbsp fish sauce
50g green beans, thinly sliced
3 tbsp light-flavoured oil

For the nuoc cham dressing

1 garlic clove, crushed
1 red chilli, chopped
1 tbsp caster sugar
3 tbsp lime juice
2 tbsp fish sauce

To serve

50g vermicelli rice noodles, soaked according to packet instructions
Handful mint sprigs
Handful coriander sprigs
1 iceberg lettuce, leaves torn into large pieces
2 limes, cut into wedges

Put the fish, egg, garlic, spring onions and fish sauce in a food processor and pulse until the mixture just comes together but isn't completely smooth. Stir through the beans. Cover with cling film and chill in the refrigerator.

Now combine all the ingredients for the nuoc cham dressing in a bowl and set aside.

Prepare the noodles, herbs, lettuce and limes to serve with the fishcakes.

Shape the fishcake mixture into small patties, about 2cm thick. Heat the oil in a large frying pan over a high heat. Fry the fishcakes for 2 minutes on each side. Drain on kitchen paper and serve hot with the lettuce leaves, noodles, nuoc cham dressing, herbs and lime in separate dishes so that everyone can help themselves.

Herby salmon fishcakes in polenta crumb

The cornichons in these fishcakes add a lovely crunch and sharpness. They can be quite salty, so make sure to taste the mixture before seasoning further.

Ingredients for the salmon fishcakes in a polenta crumb Ingredients for the salmon fishcakes in a polenta crumb (Kristin Perers)
Serves 4

400g floury potatoes, peeled
1 tbsp plain white flour, plus further 50g
2 tbsp chopped dill
30g watercress, chopped
3 spring onions, chopped
3 cornichons (or 1 small gherkin), finely chopped
350g hot smoked salmon, flaked
1 beaten egg
1 tbsp milk
50g polenta
4 tbsp light-flavoured oil

To serve

Mayonnaise
Lemon wedges
Seasonal vegetables

Place the potatoes in a pan and cover with water. Bring to the boil then simmer until cooked through. Drain, return to the pan and mash. Set aside to cool then stir in 1 tbsp of flour. Stir through the dill, watercress, spring onions and cornichons. Fold through the salmon and season with salt and freshly ground black pepper to taste. Shape into 8 cakes and chill for 30 minutes.

Break the egg into a bowl and beat the milk in with a fork. Place the 50g of plain flour and the k polenta in separate shallow bowls. Coat the fishcakes in plain flour, then egg, then polenta. Heat the oil in a large frying pan over a medium heat. Fry the fishcakes for 5 minutes on each side. Drain on kitchen paper and serve with mayo, lemon wedges and green beans, or your veg of choice.

Herby salmon fishcakes in a polenta crumb Herby salmon fishcakes in a polenta crumb (Kristin Perers)
Indian-style fishcakes with mango chutney and raita

These spicy little morsels are a real crowd-pleaser. I like to serve them as nibbles with drinks before moving on to a light curry.

Serves 6 as a nibble

1 tbsp light-flavoured oil
1 onion, finely chopped
2 garlic cloves, chopped
2cm fresh ginger, grated
1 tsp ground cumin
1 green chilli, chopped
1 tsp garam masala
450g firm white fish
1 egg, lightly beaten
65g fresh white breadcrumbs
3 tbsp light-flavoured oil

For the raita

1 Lebanese cucumber, roughly grated
Handful coriander leaves, chopped
Handful mint leaves, chopped
3 tbsp natural yoghurt

For the mango chutney

1 tbsp olive oil
1 onion, sliced
2 garlic cloves, chopped
1cm ginger, finely sliced
1 large mango, peeled and chopped
3 tbsp caster sugar
3 tbsp cider vinegar

Start by making the mango chutney. Heat the olive oil in a small pan over a medium heat. Add the onion, garlic and ginger and cook for 5 minutes, until beginning to soften. Add the mango, sugar and vinegar and cook for 8 to 10 minutes, until thick and glossy. Season with salt and set aside to cool.

Now turn your attention to the raita. Wrap the grated cucumber in kitchen paper and squeeze out the water. Tip the cucumber into a bowl, season with salt and stir in the herbs and yoghurt. Set aside.

Indian-style fishcakes with mango chutney and raita Indian-style fishcakes with mango chutney and raita (Kristin Perers)
For the fishcakes, heat the oil in a frying pan over a medium heat. Add the onions and season with salt. Allow to soften for 6 minutes. Add the garlic, ginger, cumin, chilli and garam masala and cook for another 2 minutes. Set aside to cool.

Place the fish in a large bowl and pour over boiling water from the kettle, until the fish is submerged. Cover with clingfilm and set aside for 10 minutes to poach. Drain and, once cooled, flake. Add to the cooled onion mixture with the egg and breadcrumbs. Shape into small 2cm-thick fishcakes. Heat the oil in a large frying pan over a high heat. Fry the fishcakes for 2 minutes on each side, until golden. Drain on kitchen paper and serve with the cucumber relish and mango chutney.

Bill's restaurant, Granger & Co, is at 175 Westbourne Grove, London W11, tel: 020 7229 9111, grangerandco.com

 

Food preparation: Marina Filippelli; Props merchandising: Rachel Jukes

PROMOTED VIDEO
Life and Style
ebookNow available in paperback
ebooks
ebookPart of The Independent’s new eBook series The Great Composers
Life and Style
Suited and booted in the Lanvin show at the Paris menswear collections
fashionParis Fashion Week
News
i100
Arts and Entertainment
Kara Tointon and Jeremy Piven star in Mr Selfridge
tvActress Kara Tointon on what to expect from Series 3
Voices
Winston Churchill, then prime minister, outside No 10 in June 1943
voicesA C Benson called him 'a horrid little fellow', George Orwell would have shot him, but what a giant he seems now, says DJ Taylor
News
i100
News
An asteroid is set to pass so close to Earth it will be visible with binoculars
news
News
Latest stories from i100
Have you tried new the Independent Digital Edition apps?
Independent Dating
and  

By clicking 'Search' you
are agreeing to our
Terms of Use.

ES Rentals

    iJobs Job Widget
    iJobs Food & Drink

    Old Royal Naval College: ORNC Visitor Experience Volunteer

    Unpaid voluntary work: Old Royal Naval College: Join our team of friendly volu...

    Recruitment Genius: Customer Service / Sales Assistant

    £8 per hour: Recruitment Genius: This airport parking organisation are looking...

    Recruitment Genius: PCV Bus Drivers

    £8 per hour: Recruitment Genius: Do you enjoy bus driving and are looking for ...

    Ashdown Group: IT Support Technician - York

    £18000 - £20000 per annum + Benefits: Ashdown Group: IT Support Technician - Y...

    Day In a Page

    Syria crisis: Celebrities call on David Cameron to take more refugees as one young mother tells of torture by Assad regime

    Celebrities call on David Cameron to take more Syrian refugees

    One young mother tells of torture by Assad regime
    The enemy within: People who hear voices in their heads are being encouraged to talk back – with promising results

    The enemy within

    People who hear voices in their heads are being encouraged to talk back
    'In Auschwitz you got used to anything'

    'In Auschwitz you got used to anything'

    Survivors of the Nazi concentration camp remember its horror, 70 years on
    Autumn/winter menswear 2015: The uniforms that make up modern life come to the fore

    Autumn/winter menswear 2015

    The uniforms that make up modern life come to the fore
    'I'm gay, and plan to fight military homophobia'

    'I'm gay, and plan to fight military homophobia'

    Army general planning to come out
    Iraq invasion 2003: The bloody warnings six wise men gave to Tony Blair as he prepared to launch poorly planned campaign

    What the six wise men told Tony Blair

    Months before the invasion of Iraq in 2003, experts sought to warn the PM about his plans. Here, four of them recall that day
    25 years of The Independent on Sunday: The stories, the writers and the changes over the last quarter of a century

    25 years of The Independent on Sunday

    The stories, the writers and the changes over the last quarter of a century
    Homeless Veterans appeal: 'Really caring is a dangerous emotion in this kind of work'

    Homeless Veterans appeal

    As head of The Soldiers' Charity, Martin Rutledge has to temper compassion with realism. He tells Chris Green how his Army career prepared him
    Wu-Tang Clan and The Sexual Objects offer fans a chance to own the only copies of their latest albums

    Smash hit go under the hammer

    It's nice to pick up a new record once in a while, but the purchasers of two latest releases can go a step further - by buying the only copy
    Geeks who rocked the world: Documentary looks back at origins of the computer-games industry

    The geeks who rocked the world

    A new documentary looks back at origins of the computer-games industry
    Belle & Sebastian interview: Stuart Murdoch reveals how the band is taking a new direction

    Belle & Sebastian is taking a new direction

    Twenty years ago, Belle & Sebastian was a fey indie band from Glasgow. It still is – except today, as prime mover Stuart Murdoch admits, it has a global cult following, from Hollywood to South Korea
    America: Land of the free, home of the political dynasty

    America: Land of the free, home of the political dynasty

    These days in the US things are pretty much stuck where they are, both in politics and society at large, says Rupert Cornwell
    A graphic history of US civil rights – in comic book form

    A graphic history of US civil rights – in comic book form

    A veteran of the Fifties campaigns is inspiring a new generation of activists
    Winston Churchill: the enigma of a British hero

    Winston Churchill: the enigma of a British hero

    A C Benson called him 'a horrid little fellow', George Orwell would have shot him, but what a giant he seems now, says DJ Taylor
    Growing mussels: Precious freshwater shellfish are thriving in a unique green project

    Growing mussels

    Precious freshwater shellfish are thriving in a unique green project