Tis the season, the season for leftovers! This fish cake recipe uses leftover cooked fish. It can be any fish you like, salmon, rockling, trout, here I have used barramundi. Better yet it can have been cooked any which way you like, grilled, roasted, poached etc. They are even easier to make if you have leftover potatoes, but the mash shouldn’t be too smooth or creamy. The ratio of potato to fish is not critical, it can be anywhere between equal amounts or as much as double the amount of potato.
Do try making your own tartare sauce it is quick and easy, especially if you use good quality store bought mayonnaise. Homemade tartare is so much better than any you can buy from a store. I have an easy recipe to make your own mayo and I’ll share that another time.
Ingredients
- 250gm to 500gm mashed or baked potato flesh
- 2 – 3 tbsp finely chopped chives
- 250gm boned and skinned cooked fish, flaked
- 1 egg, lightly beaten
- Salt and pepper to season
- 1 cup Panko crumbs, approx
- Choice of oil for frying
- Knob of butter
Directions
Put the mashed potato in a bowl and stir in the chopped chives, season well with salt and pepper and stir again.
Fold in the fish and add as much egg as necessary to bind the mixture. I have used the whole egg as my mash was quite dry.
Form the mix into balls and flatten into patties. Using wet hands if the mix is very sticky. The size of the patties is up to you, but my quantity of mix made six patties. Tip the Panko onto a plate and immediately coat the patties in the breadcrumbs evenly.
Coat all the patties and place on a plate or tray and refrigerate for about 30 minutes to firm up (or until ready to fry them).
Heat a large non stick frypan over medium-high heat adding enough oil to coat the base well, add the knob of butter. When hot, gently place the fishcakes in the pan and cook 4 – 5 minutes a side until golden brown. Lowering the heat if they are browning too quickly and adding more oil if the pan is dry.
Serve immediately with a salad and your choice of condiment. Obviously, tartare is fantastic but sweet chilli sauce is great if you like some heat or even just a squeeze of lemon.
Tartare Sauce Ingredients
- 1/2 tbsp chopped capers (rinsed if salted)
- 1/2 tbsp finely chopped cornichons (or pickles)
- 1/2 tbsp finely chopped chives
- 1/2 cup mayonnaise
- Lemon juice
- Salt and pepper to season
Directions
Place capers, cornichons, chives and mayonnaise in a bowl and mix to combine, adding in a good squeeze of lemon and mix again. Taste and season with some salt and pepper if needed. Go easy here as the capers and cornichons will continue to season the sauce as it sits.
Just before serving, taste and season, adding another squeeze of lemon if necessary.
So how are those Christmas leftovers going everyone? Our ham is still going strong! Maybe a recipe to use up the ham next week… Enjoy. Sheryl x
