Fish cakes are a fun and easy way to use up leftover bits of fish–whether you have an ordinary, everyday catch or a special one such as the sewin steak I’ve used here. You might find these fish cakes are ‘fishier’ than some you get in restaurants. That’s deliberate. I’ll never forget the disappointment of ordering a ‘special of the day’ salmon cake where not only was there no sign of salmon, but I couldn’t even detect the slightest fish flavour. But you do need to have more potato than fish so that the cakes will stay together. I haven’t indicated any additional seasoning in the recipe because my cooked fish already has them, but you might want to include dill or powdered ginger, as well as salt and pepper.
Serves 2 as a main dish, or several as a starter
|a few ounces||Leftover pieces of cooked fish (you could use canned)|
|a few ounces more||Boiled potatoes|
|1||Green onion, or green top of a garden onion|
|Seasonings as desired|
- Mash the potatoes.
- Flake the fish.
- Chop the green onion/top.
- Mix all ingredients together.
- Shape into balls.
- Heat some oil in a non-stick frying pan.
- Saute, turning carefully once after a few minutes. You only want to add some colour and crunch while heating them through.
Serve with bread and a simple salad for a light lunch, or garnish with a cherry tomato or two for an attractive starter.