These delicious fish cakes will freeze for up to two months, so you might want to double the recipe. To cook them from frozen, put them on a lightly greased tray and drizzle more oil over the top. Broil them for about fourteen minutes, or until they are golden and then flip them over and give the other side five minutes.
You can make big fish cakes or small ones. If you want to make extra big ones, just cut them into wedges before you freeze them. If you follow the recipe, the fish cakes are big anyway, so give each person just one. You can use fish with the skin on or skinless filets. If your fish has skin on, cook it skin side down. You will be able to peel it off easily when the fish is cooked. Swap some of the potato for yam or sweet potato for a slightly different end flavor.
This recipe might be a little time-consuming but the fact that you can make extra and freeze them means that it has well worth making. The fish cakes have a wonderful flavor and you can taste all the delicious ingredients in them. The combination of mustard, tartar sauce, green onions, lemon, herbs, and fish is wonderful and since these fish cakes contain plenty of potatoes too, you do not need to serve more on the side. Accompany these fish cakes with some vegetables or salad, a lemon wedge and some extra tartar sauce and you have a wonderful feast.
- 1 ½ lbs cubed floury potatoes
- 10 ½ oz salmon filets
- 1 lb cod filets
- 4 oz seasoned all-purpose flour
- 1 tablespoon wholegrain mustard
- 2 tablespoons sunflower oil
- 1 beaten egg
- 5 tablespoons tartar sauce
- 1 ¼ pints milk
- 6 finely sliced green onions
- 6 oz fresh breadcrumbs
- Zest of 1 lemon
- Handful roughly chopped fresh parsley or dill weed
- Salt and black pepper, as needed
- Boil the potatoes for about twenty minutes or until they are tender.
- Put the milk in a skillet and add some salt and pepper. Bring it to a boil, and then add the fish and cook for 8 minutes or until the fish is done.
- Take the fish out of the milk and discard the milk. Wipe the pan clean.
- Break the fish into big flakes and drain them on kitchen paper.
- Drain the potatoes and return them to the pan.
- Heat them briefly to remove any last bits of water, and then mash them with the tartar sauce, lemon zest, green onions, parsley or dill weed, salt and pepper and flaked fish.
- Divide the mixture into 8, using floured hands, shaping each one into a big patty. If these look too large, you can make 16 instead of 8.
- Put the egg, breadcrumbs and flour on 3 plates. Dip the fish cakes in the flour, then the egg and then the breadcrumbs. Shake off the excess as you go.
- Put the fish cakes on greaseproof paper as you prepare the others.
- Heat the oil in a skillet and fry them in batches for 3 minutes per side or until they are golden and crisp.
As the picture shows, the combination of two kinds of fish, as well as the potatoes, green onions and other tasty ingredients, results in a really flavorful treat. You can use leftover fish to make these, or cook it from fresh. If you want to economize a little, use canned salmon instead of fresh salmon and more salmon than cod. These fish cakes might take longer to make than store-bought ones from the freezer but imagine how great these will taste, compared to the kind you get from the store.
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