Friday, 13 January 2012

Home made fishcakes - recipe

Friday's always makes me think its 'fish for supper day', I think that's down to the upbringing, but its also Frugal Food Friday, and lets be honest with the price of food who doesn't need to watch the cost of meals. So here is a recipe that's very easy to make its quick its cheap, its a way to use up leftovers, and its very delicious indeed. That's what you call ticking all the boxes!
Ingredients:
Leftover mashed potatoes (about one and a half portions worth of)
1 tbsp Fresh parsley chopped
Fish...either...small pieces tail end of cod/haddock/smoked haddock OR go mad, throw caution to the wind and open a tin of tuna chunks in brine, drain it and use this
1 teaspoon dried fish stock powder (if you have it in)
1 large free range egg beaten
Stale bread or a stale bread roll (not green mould stale!!) I used a hardening ciabatta roll, to make breadcrumbs
Sunflower or vegetable oil for frying
Method:
1. If your fish is fresh (not tinned) then cook this first. I usually zap mine in the microwave on a plate covered in clingfilm for about a minute and a half, depending on the size of your fish and power behind your microwave you might need longer. Alternatively poach your fish in milk until cooked.
2. Make some breadcrumbs by blitzing the stale bread in a food processor until quite fine. Leave this in a dish. Beat the egg and leave this in a dish too.
3. Once cooked, flake the fish into the potato, take out any bones as you go, add the chopped parsley and a teaspoon of the dried fish stock powder at the same time. and mix through with a fork, do not over mix as you want to see and taste the chunks of fish.
4. Flour your work surface and take portions of the potato mix and make into round shapes. Use a ring mold to help you get them the same size if you like.
5. Dip each 'cake' into the beaten egg and then the breadcrumbs. Leave to rest on a plate while you heat about an inch of oil in a frying pan.
6. Carefully lower each fish cake into the oil and fry over a moderate heat for about 3 minutes each side, the frying time depends on how deep your fish cakes are. Once cooked drain on kitchen paper. If frying in batches keep warm in a moderate oven. Serve with ketchup and tartar sauce and whatever else takes your fancy!
The cost of the fish for this was less than £1.75,
the potatoes were left over from Sunday lunch, the other ingredients were all to hand.

I made 6 deep fishcakes. This fed two of us for an evening meal and one of us for lunch the next day with sides. Result!

6 comments:

  1. Ooh, fishcakes! Love them! Plus they're so versatile! I can play about and throw in.some spices or leave them simple with dull, they're failsafe! You'v e definitely got the crispy golden crust down, my fave bit! Yummm!

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  2. Looks delicious! I love fishcakes but have never attempted making my own. Great use of your leftovers!

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  3. Those look so gorgeous and crispy - I love homemade fish cakes.

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  4. Frugal Friday's fabulous, flaky, fishcakes. Delicious.

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  5. Fishcakes were one of the first things I learned to cook many many moons ago. I don't know why I don't make them more often as they are cheap, very easy to make and are quite lovely.

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  6. This homemade fishcakes are just lovely Susan just like any other fish recipes. Would love to see this one and cook for my little kids for this upcoming halloween.

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Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x