Fish Cakes. A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Asian-style fishcakes usually contain fish with salt, water, flour and egg. Rustle up some tasty fish cakes.

Fish cakes are amazing done right. I stumbled upon this simple recipe that is fool proof!! Served with some nice lemon slices, this is a beaut. You can have Fish Cakes using 11 ingredients and 15 steps. Here is how you cook it.

Ingredients of Fish Cakes

You need 400 gms of haddock fillet. You can use salmon, cod).
It's 1 of large potato.
It's 1 of large or 2 small carrots.
Prepare of Fresh herbs - thyme, coriander, spring onion, parsley.
It's 1/2 tsp of roasted ground cumin.
You need 1 tsp of smoked paprika (optional).
Prepare of Freshly ground black pepper.
Prepare to taste of Salt.
It's of Some liquid milk to poach the fish.
You need of Bread crumbs.
You need of Oil to fry and little butter.

Make a little fish go further by shaping it into fish cakes. Combine any fish - salmon, cod, mackerel, even shellfish like crab - with a little cooked potato or even cooked broccoli for. Fish cakes are Irish traditional fare at its very best. These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in.

Fish Cakes instructions

Start by poaching the fish. Prepare the fish by placing the fish fillet in a microwave proof bowl. Add some milk enough to cover the fish..
Cover and steam in the microwave for about 3-4 minutes..
Using a slotted spoon, carefully remove the poached fish from the milk. Leave aside..
Next steam the root vegetables. Peel and cut the carrot and potato, cut in chunks..
In the same bowl of milk add the cut vegetables, season with some salt. Cover and steam for about 5-8 minutes until softened. Cook longer if needed..
Using a potato masher or a fork, mash the cooked vegetables. Keep some of the milk to add to the mashed vegetables if needed..
Place in a mixing bowl. Add all the seasoning ingredients..
Using a fork flake the steamed fish, fold into the mashed vegetables..
Season with salt and pepper. Carefully add the fresh herbs to the mixture..
Divide the mixture into four portions. Gently pat into a ball and shape into four fish cakes..
Place some breadcrumbs on a plate. Coat the fish cakes generously with the breadcrumbs..
You can either keep refrigerated and shallow fry when ready to eat..
Shallow fry in a nonstick pan 2 minutes on each sides until golden. Finish off with a little butter for the finished golden look..
Serve warm with some salad..
To note these fish cakes can be frozen. Place on a square of parchment paper when freezing, as it will be easy to keep them separated apart. And easy to remove them individually when needed..

Enjoyed throughout Atlantic Canada and the Maritime, fish cakes are a classic dish. Although some people enjoy them for breakfast, many others eat them for lunch and dinner as well. Try our best fishcakes, including crab cakes and cod cakes, and fishcakes using haddock, salmon and tuna. Forget the days of stodgy bland fishcakes, these fish delights. Looking for the best Fish Cakes recipes?