I love fishcakes but I am quite fussy with shop brought as I don’t particularly like salmon which is commonly found in a lot of shop brought ones so I have always made my own. I am also a big kid and have always made them in the shape of a fish, which makes me giggle every time.
You can chuck any type of fish in these, as well as any herbs and spices you like, also adding in cheese in the centre for a melt in the middle is amazing.
I make a big batch of these when I make them so I can keep some in the freezer for another day when we need a quick meal, they can be cooked from frozen so really handy for those busy days.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
- A potato ricer, for smooth and creamy mash every time.
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- 4 skinless and boneless cod fillets
- 3 large potatoes, peeled, boiled and mashed
- 2 medium sweet potatoes, peeled, boiled and mashed
- 4 spring onions, finely diced
- 1 tablespoon freshly chopped chives
- Handful frozen peas
- 120g wholemeal bread, bread-crumbed – 2 x HexB
- 1 small egg, beaten
- Preheat oven to 200°C fan.
- Place the cod fillets in a bowl, place a lid on top and microwave in 2 minute bursts until the fish is flaky, drain any water that comes out and allow to cool.
- Make sure the potatoes have been cooked, mashed and cooled before making, it makes them easier to make and cook, however if you are strap for time simply cook everything and make straight away, just be careful not to burn yourself when handling to shape.
- Mix all the ingredients together apart from the egg and breadcrumbs and season with salt and pepper.
- Shape the mixture into what ever shape you wish, I like to do little fish just because I’m a big kid.
- Dip each fishcake into the egg and then into the breadcrumbs.
- Place each fishcakes on a baking tray and bake in the oven for 20 – 25 minutes turning over half way.
- Serve with chips and salad for a simple but tasty meal.
You can add prawns, haddock, salmon or any other fish into these, you can also add a babybel light into each fishcake for a melt in the middle version.
These freeze in an airtight container and can be reheated in the oven from frozen making them ideal to batch cook.