Recipe by French Tart
A light supper dish made from left overs! I had fish and mashed potatoes left after a lovely lunch - so, I decided to make one of our favourite comfort food dishes, fish cakes.......I added a few fresh herbs from the garden, a toasted bun, tartare sauce, lettuce (also from the garden) and we had a delicious light supper! You could of course also have these fish cakes with a salad, chips (French fries) or a baked potato - but we love them served in the style of a fish burger!!
Top Review by dianegrapegrower
Very nice. Real, versatile, comfort food. Had difficult sticking my cakes together - had to put the beaten egg into the mixture instead of using as coating. And they still crumbled while eating as burgers - not sure why. But very tasty. Served with potato salad and tomato wedges on a warm spring evening. Thx for sharing.
- 1 small onion, peeled & finely chopped
- 50 ml white wine
- 250 g cooked cod or 250 g cooked haddock or 250 g cooked whiting fish fillets, etc
- 250 g mashed potatoes
- 1 -2 tablespoon chopped fresh parsley (OR mixture of chopped fresh herbs) or 1 -2 tablespoon fresh tarragon (OR mixture of chopped fresh herbs) or 1 -2 tablespoon fresh dill (OR mixture of chopped fresh herbs)
- flour, for dusting
- 1 egg, beaten
- fresh breadcrumbs or dried breadcrumbs
- oil (for frying)
- 4 bread buns or 4 seeded hamburger buns
- lettuce leaf, to serve
- 2 tablespoons tartar sauce
Directions See How It's Made
- Put the onion in a large frying pan and pour in the wine. Bring to a gentle simmer, cover and cook the onions for 6-8 minutes or until cooked through.
- Remove and when cool, mix into the mashed potato with the herbs, salt & pepper to taste.
- Flake in the fish in decent-sized chunks. Gently mix everything together, then using floured hands, shape into 4 fish cakes.
- Lightly dust with flour, dip in egg and then in breadcrumbs.
- Chill for at least 30 minutes (important or they will come apart in the pan).
- Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for about 3-5 minutes each side or until they are golden, crisp and heated through.
- Drain on kitchen paper.
- Cut the bread/burger buns in half and toast until a light golden brown.
- Spread with the tartare sauce and place some lettuce leaves on the bottom half.
- Place the fish cakes on top of the lettuce and top with the remaining half of the bun.
- Serve with a wedge of lemon, chips (French fries), salad, baked potato or just by themselves!
- Will feed 2 hungry/greedy people(!) or 4 people with accompaniments.