By HappyBunny on February 10, 2005
Photo by eatrealfood
Photo by eatrealfood
"This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!"
Serving Size: 1 (1122 g)
Servings Per Recipe: 1
"Yummy yummy yummy ..... used trhe green parts of spring onions instead of chives. Boiled egg was a nice addition. Definately one for the collection."
"Perfect easy recipe, added dried onions, two chopped carrots and two bay leaves to the potatoes and then added the fish for the last five minutes of cooking (why wash another pan!). Also did not crumb just shallowed fried in a mix of olive oil and butter. Perfect with some salad. Thanks for sharing."
"I was looking for a quirky little fishcakes recipe for a quick valentines day dish when I found this. It is absolutley fantastic, I substituted the chives for a little onion, and the I used three quarters smoked haddock and one quarter white fish and it was just amazing!If you don't have have the exact same ingredients its just fine as I think it gives you a great structure to be able to experiment with and its also an easy recipe to do on a budget. However I really think the egg makes it a real winner so please make sure that is essential;I will definatly use this recipe time and again! Once you try this you will never buy fishcakes from the store again! Thankyou thankyou thankyou! From Ruth M, London, England, UK."
"Thoroughly enjoyed these fish cakes, found they held together very well. I added a little bit of old bay seasoning to them. This is something I will do again."
"I was inspired by the beautiful photo to make this dish! I agree that the hard boiled egg is innovative and adds to the flavor. I recommend only turning the cakes once, as mine were a little fragile. My whole family enjoyed these (including the kids!). Thanks so much for helping me start my New Year's resolution to serve the family fish! Roxygirl in Colo."
"i can see why this is the only recipe you use for fish cakes. the addition of the boiled egg is novel and i think what makes it extra delicious. i added about 3-4tbsp of onions as well. i shaped these a bit on the larger side so that we could eat them as fish burgers. i had made them for lunch but they were so good between a sliced buttery roll that we had them for dinner as well."