Some food is all about the texture. In my mealplan I intended to make fish pie with the frozen smoked and unsmoked haddock pieces I had delivered a week or so ago. But when I was about to cook said pie, I thought I’d actually prefer the contrasting crunch and softness of these fishcakes. They also have the advantage of being more easily portioned up than fish pie – rather crucial for the last few weeks where we’ve been in and out of the house all the time.
I made two versions – a smoky one and an unsmoky one – but I’ll give the recipe for the one with plain fish as I think it was nicer – you could taste the fish more than an all round smoky flavour and the lemon was a better match. But if you prefer, just substitute half of the plain fish with smoky. These also work well with smoked mackerel or salmon. The way to make these super easy and not a Great Big Faff is to make more mash than you need on a previous day then just store in the fridge until you make these. Saves the Faff and also it means the potatoes won’t be all steamy and make sloppy fishcakes. The amounts below are all flexible depending on how much fish you have – just add more potato to make them go further if you want to be a bit more frugal.
Lemony Fish Cakes
(serves 4 – but add more potato to make them go further if you prefer)
400g cooked white fish (I used frozen haddock, defrosted overnight and cooked in the microwave for 5 minutes)
1 bunch spring onions, finely chopped
400g cold mashed potato
juice from one lemon
salt and pepper
1 egg, beaten
splash olive oil
1. Fluff the potato up a bit with a fork if it has hardened in the fridge. Flake in the fish, add the spring onions, lemon juice, salt and pepper and mix with a wooden spoon.
2. Shape into patties and dip each one into the egg, then breadcrumbs.
3. Fry in the olive oil on a medium heat for about 5 minutes each side, or until piping hot.
4. Serve with a salad – or chips!