Not only do homemade fishcakes taste miles better than shop-bought ones, but if you make your own you know exactly what goes into them: the cheap factory-made ones can often be filled with things you'd rather not eat. Make it veggie or vegan - you can leave out the egg and swap the tinned fish for 100g of tinned chickpeas or 75g of tinned broad beans. Just make sure you drain them well before adding to the potatoes and peas. You can use leftover cold mashed potato if you have it.
Prep
40 min
Cook
20 min
Serves
2
Difficulty
Easy
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Ingredients
potato 150 g (chopped)
frozen peas 1 tbsp
tinned salmon 90 g (drained)
egg splash (beaten)
fresh parsley 3 sprig (leaves picked)
lemon ¼ (zest)
plain flour ⅔ tsp
olive oil 1 tsp
sea salt pinch
black pepper pinch
Method
Peel the potatoes and chop into even chunks. Bring a large pan of salted water to the boil over a medium heat, add the potatoes and cook for 10 to 12 minutes, until tender.
Meanwhile, drain the tinned salmon (removing any skin and bone).
Pick and finely chop the fresh parsley leaves (if using), and discard the stalks.
Add the peas to the potatoes for the final 2 minutes of cooking time. Drain in the colander, then return to the pan and leave to steam dry for a couple of minutes.
Mash the potatoes and peas, then spread the mash around the insides of the pan to cool down quickly. Transfer the cooled potatomixture into a bowl with the tinned salmon and the plain flour.
Add a splash of the beaten egg to the fishmixture. Add the chopped parsley (if using) and a pinch of sea salt and black pepper. Finely grate in the lemon zest and mix well.
Dust the work surface with a little flour, divide the fishcakemixture into eight, and shape into patties (roughly 2cm thick). Place onto a flour-dusted tray and chill in the fridge for 30 minutes.
Place a large frying pan on a medium heat with 1 teaspoon of oil. Add the fishcakes and cook for 3 to 4 minutes on each side, until golden and cooked through. (You may need to do this in batches.)
Serve the fishcakes with a green veg or a crunchy slaw (see our recipe from Lesson 6) and a wedge of lemon for squeezing over.
