These are a regular on the 5pm tea scene in our house… They need a good half an hour to make but will make 10-12 fish cakes (or fish finger cakes as my kids call them) and they freeze really well.
Ingredients:
2 fillets of salmon or trout
4 medium potatoes
1 large egg
wholemeal breadcrumbs
50grams mature cheddar cheese
splash of milk
teaspoon of mixed herbs
Juice of 1/2 lemon
sea-salt and cracked black pepper to taste
Method:
1. Place the fish in a baking tray and roast in the oven with the lemon juice, salt and pepper. It’ll take about 17minutes in a preheated fan oven.
2. Peel the potatoes and chop into small chunks. Place in a pan of water and boil while the fish is cooking…about 10 minutes should soften them nicely, but it depends how big the chunks are!
3. Whiz up about 3 slices of stale bread* a teaspoon of mixed herbs and a few grinds of black pepper in a food processor to make your breadcrumbs (any extra can go in the freezer). If the bread is too moist pop it in the toaster before blending.
4. Beat the egg in to a bowl
5. When the potatoes are done, drain the water away and add the cooked fish (skin removed) to the pan with the cheese and milk and mash until fully mushed.
6. Taking a palm-full of of the potato and fish mixture, roll it first in the egg mix, then roll it in breadcrumbs until it’s fully covered.
7. Cook on the griddle pad for about 2 minutes either side, just to brown and crisp the breadcrumbs.
I serve these with just about anything, cheap as chips, crudites, steamed veg or noodles…
* so about the bread! I like using authentic bread because it’s sugar free and uses really basic ingredients, it’s tasty too!
Let me know how you get on with this one!
Lauren x
Reblogged this on Hole Food Family.