The Best Fishcakes

photo by The Flying Chef

- Ready In:
- 50mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 4 potatoes (medium)
- 400 g fish (fresh processed to a coarse mix)
- 1⁄2 cup spring onion (chopped)
- 4 anchovy fillets (chopped optional)
- 1⁄2 cup capers (roughly chopped)
- 1⁄3 cup pickle (sour roughly chopped)
- 1⁄2 cup flat leaf parsley (roughly chopped)
- 1 lemon (rind and juice of)
- 1 egg
- salt (freshly ground to taste)
- pepper (freshly ground to taste)
- flour
- 2 eggs (lightly beaten)
- 2 cups panko breadcrumbs (or other breadcrumbs)
- olive oil (for frying)
-
Sauce
- 1 cup mayonnaise
- 1⁄4 cup parsley (flat leaf)
- 2 tablespoons lemon juice
- 1⁄4 cup pickle (sour chopped)
- 2 tablespoons capers
directions
- Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
- Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
- Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
- Heat oil to moderate and cook them until they are golden browqn on both sides.
- FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.
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Reviews
-
What a wonderful recipe!<br/>Great flavours, and they were delicious, although I did not add the anchovies.<br/>I used homemade breadcrumbs (as I had a lot of bread to use up) and<br/>I baked them in the oven and they came out really well.<br/>The mayo really goes well with these, and is soooo very delicious. <br/>I think I have found a recipe that the family will love over the coming summer. Although I really want to try the panko breadcrumbs next time! I think tuna would go really well in this recipe as well as fish fillets.<br/>Thanks Pat, can't rave about these enough they are fantastic.
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These are totally awesome!!!! The flavour is outstanding and the cakes themselves are so moist and not dry like other recipes I have made. My son adored them and did not stop raving the whole way through the meal. I added the anchovies even though we are not lovers, I know using them in certain recipes and only a small amount can really add some flavour without being able to taste them, which is totally the way they worked in this one. I did use 700g of barramundi fish fillets as they were huge fillets and we couldn't find 1 that weighed 400g so I bought 2 as it was on a very good special, I got 10 very large patties out of it. I coated ours in panko flakes as listed as I love the way these work in giving a nice crispy coating to the cakes which I think is far superior than regular bread crumbs. The mayo topping is delicious and goes perfectly with the fishcakes. A really great fish cake recipe one of the best I have tried and we will definitely be enjoying this again over summer. I served ours over a lovely salad for the perfect summer meal. Thanks for sharing Pat.
RECIPE SUBMITTED BY
I'mPat
Australia
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