Fishcakes

Makes enough for 4 people

Ingredients

• 3-4 fillets of fish (haddock, cod, salmon, and/or smoked haddock)
• 800 grams floury potatoes
• 2 teaspoons capers – roughly chopped
• 4 anchovy fillets – finely chopped
• 2 teaspoons chives – finely chopped
• 1 egg
• plain flour for dusting
• panko breadcrunbs
• ½ teaspoon smoked paprika
• olive oil or cooking oil for shallow frying

Method

• Peel and chop the potatoes into chunks. Boil in salted water for 15 mins until cooked. Drain and cool.
• Poach the fish fillets in shallow boiling water for 3-4 minutes, drain and cool
• Break up the potatoes in a bowl with a fork and stir in the flaked fish, capers, anchovy and chives
• Shape into 8 thick cakes by pressing handfuls of the mixture into an oiled 7.5 cm ring
• Put the cakes on a floured plate in the fridge for at least 30 mins to firm up
• Mix the smoked paprika into a shallow bowl of breadcrumbs, and beat the egg in a separate bowl
• Dust each cake with flour, then coat with the beaten egg and finally the breadcrumbs
• Fry the cakes in batches for two minutes on each side until golden
• Bake in a preheated oven at about 200 C for 20 minutes until heated through

Info

This recipe is adapted from Felicity Cloake’s Perfect Fishcakes. Make sure you leave enough time for the shaped mixture to cool in the fridge and firm up before you try to coat them. I find that the breadcrumbs tend to burn if I try to fry them until the cakes are cooked through. It is easier to bake them in the oven after frying them briefly.