Humble, yet delicious!
There are probably as many fishcake recipes, as there are cooks. This one, calls for mashed potatoes, rather than breadcrumbs or crackers.
Very important - your cakes will be as good as the fish you use! Fresh fish is great, freezer burnt stuff, well, give it to the cats, if they don't mind.
Ingredients - (Makes 10 nicely sized cakes).
3 cups cooked, flaked fish (steam or bake in aluminum foil, do not overcook, and keep it juice, free),
2 cups cooked, mashed & cooled, potatoes,
1/2 cup chopped, fresh parsley,
1/2 cup chopped, green onions,
Breadcrumbs, fresh breadcrumbs,
Canola or other, suitable for frying, oil,
Cumin & fennel seeds, powdered, for seasoning (optional)
Salt, pepper to taste,
Fresh greens & vinaigrette sauce, for garnish.
(1) In a mixing bowl, combine potatoes, fish, greens, and eggs, together.
(2) Season with salt, pepper and if you like also with cumin & fennel.
(3) Form cakes with your hands.
(4) Coat evenly in breadcrumbs.
(5) Preheat oil in a frying pan to medium-high, and fry the cakes till golden brown.
(6) Reserve the cooked cakes on paper towel to get rid of any access grease.
Please, note: - while frying, try not overcrowding the pan with too many cakes. Do one or two at a time, so that the frying temperature will not deteriorate, and make your cakes mushy, rather than crispy.
Serve garnished with greens, garnished with vinaigrette dressing.
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup=8oz.)
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Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams