Fish cakes:
Recipe extracted from COOK ME* Please by Sam Parish:
Nana’s fish cakes
My nana, a total foodie, made a version of these when growing up – she also made cream cheese and glacé ginger sandwiches and if that’s not a genius combo I don’t know what is. These fish cakes are total delicious comfort food for me. I like to make a big batch and have them in the freezer. They can also be baked and served with extra mashed potatoes and tomato sauce for a dollop of nostalgia.
Makes 6
Prep 15 minutes cooking 25 minutes.
500g floury potatoes (usually the dirty ones), peeled and quartered
1⁄2 brown onion, finely chopped
1 garlic clove, bruised
2 bay leaves
1 tsp flaky salt
150g salmon or firm white fish fillet, chopped into 2cm chunks
200g hot smoked salmon or any smoked fish pieces
finely grated zest of 1 lemon
1 egg
handful of chopped herbs – dill, or parsley works here
1⁄2 tsp cracked pepper
1⁄2 cup (75g) plain flour
oil to shallow fry
mayo, salad and lemon wedges, to serve
Place potato, onion, garlic, bay leaves and salt in a saucepan and cover with cold water. Bring to the boil and cook for 15 minutes, or until cooked through. Add fresh fish and cook for a further 3
minutes. Strain and transfer to a bowl.
Mash, or whack around the bowl with a wooden spoon, to break up. Add smoked salmon, lemon zest, egg, herbs and pepper and mix to combine. Add flour and mix until mixture can be shaped to come together – add a bit more flour if you think it needs it.
Divide mixture into 6 and shape into large patties. Transfer to a plate and chill for at least 30 minutes to stiffen slightly.
Heat oil in a large frypan over medium-low heat and cook fish cakes, turning halfway, for 8 minutes, or until golden and cooked through. Serve with pickles, mayo, salad and lemon wedges.
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