Homemade fish cakes...quick, easy and a much healthier choice than store bought! These are perfect for using up leftover cooked fish, or frozen fish fillets, which are often a lot cheaper to buy than fresh.
I had half a red pepper, a grilled corn cob and a couple of frozen Basa fillets to use.
Poach the fish in lightly salted water.
Remove from the water and allow it to cool completely.
Flake it and set aside.
Chop the herbs and vegetables:
1/2 red pepper
2 green onions
Remove the kernels from a cob of grilled corn
1 stalk of celery
1 teaspoon chopped fresh chives
1 teaspoon hopped fresh parsley
the flaked, cooled fish
3/4 cup fresh breadcrumbs
1/4 cup mayonnaise
Few dashes of hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Mix well to combine. The mixture should be moist, not wet, and should hold together if formed into a fish cake.
If it is too wet, add more breadcrumbs. I added another 1/4 cup.
Using your hands, scoop up some of the mixture and form it into a ball, pressing it flat into a fish cake.
Place the fishcake onto a plate of breadcrumbs, and lightly coat it on all sides, gently pressing the crumbs to adhere, and shaking off any extra.
Place the fishcakes onto a baking sheet and refrigerate until you are ready to cook them.
When you are ready to finish off the fishcakes, turn the oven on to 350F.
In a very hot pan, using olive oil, brown the fishcakes.
When the second side is golden, either place the whole pan into the oven, or place the fishcakes onto a baking sheet and into the oven.
When the fishcakes are crisp on the outside and hot in the centre, remove them from the oven and serve. Tartare sauce is a must with fishcakes in our house, but as we were having ours for lunch, I served them with a green salad, instead of mashed potatoes!
- You can make and freeze the fishcakes before cooking them, then you have an easy meal ready to go.
- Any fish will work, I like to use sole as it is relatively bland in flavour, allowing the other flavours to come through, but this time I used Basa. It is a richer fish than sole, and used a few more breadcrumbs.
- Flavour the poaching liquid with garlic, bayleaf and sliced lemon if you wish.
- Any fish can be used...sole, salmon, cod, halibut, even shrimp or crab.
- If you do not have corn on the cob to grill, use frozen corn.
- The mayonnaise helps keep the fish cakes moist, as well as helping to bind the ingredients together.
- Serve the fishcakes with mashed potatoes and vegetables; salad; on a fish burger; make them tiny and use for fish tacos.