Prep 10 mins
Cook 25 mins
I absolutely hated fish cakes as a kid, probably because my mother bought cheap cod...They always tasted, I dunno, chalky? But thanks to this recipe that I found in The Great Victorian Cookbook by John Midgley, published in 1995, I may yet change my mind about fish cakes! Tweaked from the original recipe and placed here for future use and safekeeping!
- 1 carrot, scrubbed and roughly chopped (do not peel)
- 1 onion, peeled and quartered
- 1 celery rib
- 1 bay leaf
- 2 leeks, chopped (white part only)
- 2 sprigs fresh parsley
- 10 ounces fish, filleted (firm fleshed, any kind)
- 1⁄2 lb russet potato, peeled boiled and mashed
- 2 eggs, beaten
- fresh parsley, chopped (a generous handful before chopping)
- 2 tablespoons 1% low-fat milk
- 1 tablespoon unsalted butter, soft
- salt (optional)
- 1⁄2 teaspoon white pepper
- 2 teaspoons dry mustard
- 2 teaspoons reduced-sodium Worcestershire sauce
- 1⁄2 cup panko breadcrumbs (breadcrumbs)
- 1 -2 tablespoon olive oil
- Poach the fish fillets with the carrot, onion, celery, bay leaf, leeks and the parsley sprigs in enough water to cover the fish, by bringing to a boil and then reducing to low and simmering for approximately 15 minutes.
- Remove the fish and mash with a fork; then mix in the mashed potato, ONE of the beaten eggs and the remaining ingredients EXCEPT for the breadcrumbs, the oil and the remaining beaten egg.
- With floured hands, form mixture into 4 cakes; dip each cake into the remaining beaten egg and then coat with the breadcrumbs.
- Heat about an inch of olive oil in a non-stick skillet and just before the oil starts to smoke, carefully add the fish cakes over medium heat until golden on both sides.
- It has been said that Victorian cooks served the fish cakes over a sorrel or spinach based sauce.
- Cooktime includes both the poaching time for the fish and frytime for the formed fish cakes.