Fantastic Fishcakes
Delight in the fresh flavors of this crispy fish cakes recipe. Tender chunks of salmon and smoked cobbler are combined with creamy mashed potatoes and aromatic herbs like tarragon, dill, and coriander. For a hint of heat, add in some finely chopped red chili. These fish cakes are breaded and baked until golden and crispy, making them a perfect dish to serve with a side of fresh salad leaves. Experience a burst of flavor in every bite with these delicious fish cakes!
— Constant Cookbook
Ingredients
- 450g potatoes, peeled and in chunks
- 600g fish ( I used a mixture of salmon and smoked cobbler)
- Handful fresh tarragon, finely chopped
- Handful fresh dill, finely chopped
- Handful fresh coriander, finely chopped
- 1 small red chilli, finely chopped(optional)
- 1tsp lemon juice
- 2 slices of bread, in breadcrumbs
- 1-2 eggs whisked
- Small bowl of flour
Instructions
- Boil the potatoes on a medium high heat for 15 minutes ,until soft. Mash them and place in large bowl.
- Preheat the grill to 210C. Poach the fish in a shallow saucepanfor about 5 minutes, break into fairly large flakes (chunks) and mix in lightly with the potatoes.
- Mix in lightly the dill, tarragon, chilli and lemon. Then season with salt and pepper if nescassary.
- Now you can either refridgerate for a while or use immediately. Shape into large rounds, coat all around with flour, then the egg, then the bread crumbs
- Place on an oiled baking tray and placein the oven for 5-10 minutes until golden brown on top.
- Serve with nice salad leaves.
Yield
Makes 10
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