There was time I heard about fish cakes in the UK and thought it is similar to the Asian fish cake I have been eating all the time, until l read through some recipes and realized that it is not exactly what I thought. I was very curious and flipped through Jamie's recipe and starting to make an experiment on it. This fish cakes unlike the chewy texture or use as an ingredients for stir fried but to serve as main course or finger food and the texture is a bit like hash brown if you deep fried it or should I say it is also slightly close to the McDonald fish burger. My first experiment was not disappointed me as I love the unique texture of fish cakes. I have tried using different kind of fish to make this, salmon, cod, tuna ...etc. There all taste good and salmon is the best choice for me. Another good thing of making this fish cakes is I always roll up extra and pack it into the freezer until I the time that there are lack of ingredients to cook again.
1. In a large pan of salted water, boil two big potatoes. While the potatoes is cooking, place a piece of salmon or cod on an aluminium foil. Season with some salt and black pepper then wrap the fish up with the foil and bake in the oven for 15 minutes in a 200C preheated oven.
2. When the potatoes is soften which you could easily insert the knife into it and it is ready. drain the potatoes and peel the skin off or leave the skin on if you got a nice one and mash them with and season with salt and black pepper.
3. When the fish is cooked and slightly cool down, break it into the mash potato. Add a good lug of olive oil, fresh chopped flat leaf parsley or coriander, some spring onion, a fresh chopped chili and one teaspoon of flour, then mash and mix it all up well.
4. Dust your hand and work surface with some flour to work on it. Divide the mixture into four and lightly shape it into round and pat into circle. Let them sit in the fridge for an hour or so before cooking as to firm them up.
5. At this point, you could wrap and freeze them if you want to cook for other days. Heat up a frying pan with a lugs of olive oil. Place your fishcakes and cook for about 3 - 4 minutes on each side or until crisp and golden.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (167g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.4mg||0 %|
|Potassium 448.4mg||12 %|
|Total Carbohydrate 20.9g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 18.6g|
|Protein 2.2g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 92
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from. Try BigOven Pro for Free for 30 days.
Keep all your recipes with free BigOven membership. Clip recipes, make grocery lists, menu plans and more!
What would you serve with this? Link in another recipe