Fish cakes and I were born to be together. My Grandad was a fisherman and even though he didn’t have much money he always had a LOT of free fish. I grew up with lots of fish stews, fish cakes, crabs, lobster and various other fish and seafood.
One thing he did a lot was making me homemade fish cakes (don’t worry I will share the recipe at the weekend) he would make them for us girls on a Thursday night and they were absolutely delicious.
Now I keep on with that tradition and I am making fishcakes whenever I get the opportunity. This is my modern version. Even though I loved his, I also wanted something modern and will have these either in buns (like meatballs) or as a traditional patty.
Fishcakes are incredibly versatile and you can add whatever you like to them while keeping the starting ingredients the same. You can also make them cheaper with a cheaper type of fish, or make them more expensive for dinner parties with salmon.
By adding a little bit of Thai spice to the recipe you’re giving an old recipe a new life and keeping your entire family happy at the same time. Serve it with some sweet chilli dip and you have your meal made!!!!
So let’s get fishcake making 🙂
- 1 Cup Mashed Potatoes
- 2 Cups White Fish
- 1 Small Onion
- 1Tsp Butter
- 1Tsp Milk (plus extra for poaching)
- 1 Lime (zest and rind)
- 3Tsp Chilli
- 1Tsp Worcester Sauce
- 1Tsp Coriander
- 1Tsp Mixed Spice
- 1Tsp Mixed Herbs
- Breadcrumbs (from one slice of wholemeal bread)
- Salt & Pepper
- Place the white fish in a large pan and cover with milk.
- Place the drained poached fish in a large mixing bowl. Add the seasoning and mash potatoes and mix well. Mash well until free from lumps.
- Add the butter and milk and mix well.
- Form into fishcakes and fridge for 3 hours.
- Cook in the Air Fryer for 15 minutes on a 200c heat.
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