Fish cakes

Serves 4
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Indy Lifestyle Online

Fish cakes are great for using up offcuts and cheaper types of flaky fish, such as whiting and coley. A bit of smoked haddock boosts the flavour, salmon imparts a good colour and can be used alone (add a little tomato ketchup to the mix for a good colour), and a few dashes of anchovy essence make for a good additional seasoning.

Fish cakes are great for using up offcuts and cheaper types of flaky fish, such as whiting and coley. A bit of smoked haddock boosts the flavour, salmon imparts a good colour and can be used alone (add a little tomato ketchup to the mix for a good colour), and a few dashes of anchovy essence make for a good additional seasoning.

There are lots of ways of varying the basic mix: you can use all smoked fish for a fine strong flavour; make Bajun fish cakes by using salt fish and chopped chilli, and breadcrumbing them. Or make Thai fish cakes by using minced raw fish, omitting the potato and adding chopped chilli and galangal, chopped inner leaves of lemongrass and Thai fish sauce. You can also make mini versions of any of these types of fish cake to serve with drinks.

325g skinless fillets of white fish, any residual bones removed
Salt and freshly ground white pepper
325g potato, peeled, cooked and mashed (but without added milk or butter)
1/2tbsp anchovy essence
1/2tbsp English mustard
2tbsp chopped dill
Flour, for dusting
Vegetable oil, for frying
Parsley sauce ( click here for recipe)

Poach the fish gently in salted water for 3-4 minutes (or fish stock if you want to use it to make a sauce), drain, allow to cool and then flake the flesh. Mix together the potato, half the fish, the anchovy essence, mustard, dill and salt and pepper until well amalgamated, then gently fold in the remaining fish. Mould the mixture into four large round cakes about 3cm thick or 8 smaller ones and refrigerate for about an hour.

Lightly flour the chilled fishcakes, shaking off any excess, and fry them in the vegetable oil for about 3-4 minutes on each side, until golden brown. Serve the fish cakes with the parsley sauce.

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