I have been looking at making my own for a while and now the time had arrived Must make fish cakes for tea.
I have been inspired by our lovely Mary Merry for this one as I always love her recipes this is adapted from Mary berry absolute favourites cook book
You will need
500g floury potatoes, peeled and diced
500g cod loin, skinned
2 tbsp full-fat mayonnaise
1 grated lemon zest
2 tbsp chopped fresh parsley
knob of butter, plus extra for greasing
1 tbsp oil
salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
Grease a sheet of foil with the butter and put the cod loin in the centre, season with salt and pepper and wrap in the foil to make a parcel. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
Spoon the cold mash into a bowl, along with the mayonnaise. Add 2 tablespoons of the fish cooking juice, then add the flaked cod. Add the parsley and stir until combined. Season to taste.
Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes.
Sprinkle the breadcrumbs on a plate and zest 1 lemon on top of the breadcrumbs and coat each fishcake. Return to the tray and chill again in the fridge for 30 minutes.
Heat a wide, heavy-based frying pan, add the butter and oil and fry the fishcakes over a high heat for 4 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.
Hope you enjoy these as much as we did