Welcome to my five ingredient super simple fishcakes. This recipe is my Grandads and when he was alive he worked for more than 60 years as the local fisherman. He was always out on a boat and did an amazing job of catching fish as well as cooking with it.
It was down to this recipe that I was inspired to make my Thai Fishcakes (that I featured earlier this week on the blog) and had also inspired me in a lot of the fish dishes that I regularly make.
When your kids have walked through the door from school, giving them something like fishcakes with some tomato sauce with some vegetables make a wonderful dinner.
This fish cake recipe uses just four main ingredients and because you follow a simple ratio with it, you can easily increase/decrease your quantities depending on the occasion. For example I tend to make double what this recipe suggests, so that I can put some extra fishcakes in the freezer for a later date.
I also find that because of the preparation time taken with making the mash, poaching the fish and then waiting for the ingredients to cool down, that it can often take the same amount of time to make double than it can to make some just for one meal.
For me the best bit about this recipe (apart from eating them whenever I get the chance) is to allow my Grandad and his delicious fishcakes to live on as he passed away nearly 22 years ago.
- 1 Cup Mashed Potatoes
- 3 Cups White Fish (boned and cooked)
- 3Tbsp Milk
- 3Tbsp Butter
- 3Tsp Flour
- 1Tsp Sage
- 1Tsp Parsley
- Salt & Pepper
- In a large mixing bowl add the potatoes, fish and seasoning and mix well.
- Add the butter and then milk until you have a nice consistency. If you need to add less milk or more then do so.
- Add a little flour and then make into patty cakes.
- Place in the fridge for about three hours to help make them solid.
- Cook in the Air Fryer for 15 minutes on 200c.
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