Easy Peasy Lemon Squeezy…Fish cakes

I never realised how easy making fish cakes actually is!

After years of buying pre-made fish cakes with different cheesy/vegetable fillings due to sheer laziness, I have finally made my own and now I’m not sure if I’ll ever go back to the pre-packed shop bought ones that I am so used to!

After buying Mackerel as part of my healthy eating regime, I had a look online for any tempting recipes that I could make and was shocked to think that I hadn’t even contemplated making fish cakes!

The recipe is so incredibly easy, all you need to do is have some mashed potatoes ready and add some flaked smoked mackerel to it. The recipe I had used horseradish sauce in the mash, which I have to admit, gave it a great kick and works so well with the flavours.

You can add spring onions and selected herbs to the mixture depending on your palate. I seasoned mine with freshly ground black pepper, not worrying about salt due to the natural saltiness of the mackerel.

Then it’s as simple as binding the mixture together and shaping into fish cake sized dollops! Once this is done you should leave them in the fridge for 20-30 minutes so that they can firm up – but I’m sure they can be cooked straight away too.

This is when the fun part kicks in..or should I say messy! After lightly dusting the cakes in some seasoned flour, you then dip into a beaten egg and finally coat evenly in some breadcrumbs.

It’s now that you can finally cook your fish cakes, of course making sure that you have a hot pan with a lot of oil in (not too hot as you don’t want to burn yourself when putting the fish cakes in). I fried mine for about 3-4 minutes on each side until they were left golden and crispy and looking extremely tasty!

As this was meant to be part of my “healthy” eating, I drained my fish cakes on kitchen paper to absorb the excess oil from the pan and had them with some fresh steamed veg…lovely meal and very satisfying to know that it is homemade and fresh!

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