You can make fishcakes using any fresh or frozen fish or alternatively using tinned salmon or tuna. Below you will find a simple recipe using tinned fish.
This is a tasty, economical meal which can be varied in many ways. You can use left over mashed potates or try adding a few crushed peas, or some corn niblets or a little shredded cooked cabbage or broccoli to the mixture – whatever your family likes and whatever you have in the fridge!
Fishcakes also freeze very well. Once they are chilled, instead of cooking them, wrap well and place in the freezer for another day.
- 1 large potato, peeled and cubed (or use left-over potatoes)
- 2 tins of tuna, drained
- 1 egg, beaten
- 1/4 onion, chopped or 2 spring onions, chopped
- 1 tablespoon Dijon mustard or mustard of your choice
- 1 tablespoon dry breadcrumbs, or as needed
- ¼ tsp. cayenne pepper
- 1 teaspoon dried Italian herbs or seasoning of your choice
- 1 pinch salt and pepper to taste
- vegetable oil, for frying
- For the mashed potatoes, bring a pot of salted water to a rolling boil. Add the potatoes to the pot and cook until tender; this should take about 15 minutes. When cooked drain well and mash with a potato masher until a smooth consistency is achieved. Set aside in a bowl until cool.
- Drain the tinned fish well. Flake the fish into the bowl with the potatoes and add the egg, onion, mustard, breadcrumbs, and seasonings, blend well.
- Divide the mixture into 8 equal portions and shape into patties. Place in fridge to chill until ready to cook.
- Heat the olive oil in a frying pan over medium heat. Pan fry the fish cakes until browned and crisp, about 3 minutes on each side.
Serve with a wedge of lemon or Tartar Sauce and a fresh green salad.