Ultimate fish cakes
By Joe
Source: BBC Good Food — Angela Nilsen, Ultimate fish cakes.
A ultimate fish cakes recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Mix all the sauce ingredients together. Keep to one side. Lay the fish plus bay leaves in a frying pan. Tip over the milk plus 150ml/¼ pint water. Cover, bring to the boil, next lower the heat plus simmer for 4 mins. Take the pan off the heat and leave to stand, covered, for 10 mins to lightly finish cooking the fish.
- 2
Cool. Peel and chop the potatoes into even-sized chunks while that is happening. Set them in a saucepan plus just cover using boiling water. Tip in a pince of salt, bring back in order to the boil plus simmer for 10 mins or till soft all the way through, yet not broken upwards. Lift the fish out of the milk using a slotted spoon plus set on a plate to cool. Tip off the liquid the potatoes in a colander plus leave for one min or two. Tip them back in the hot pan upon the lowest heat you can plus let them dry out for a period of 1 min, mashing them using a fork plus mixing so they do not stick.
- 3
Blend. You should have one light, dry fluffy mash. Lift the pan off the heat plus whip in 1 rounded tbsp of the sauce, next the lemon zest, parsley plus chives. Season well using salt plus pepper. This potato should have one good flavour, so taste plus adjust to suit. Tip off the liquid off liquid off the fish, grind some pepper over it, next flake it in big chunks in the pan of potatoes. Lightly lift the fish plus potatoes together so they just blend (see pic 1) using your hands.
- 4
Cool (2). You'll only need one couple of turns, or the fish will break upwards too much. Set to one side and cool. Whip the egg on a big plate and gently flour a board. Spread the breadcrumbs upon a baking tray. Share the fish cake mixture in four. On the floured board, plus using floured hands, with care shape in four cakes, around 2.5cm thick (pic 2).
- 5
Cook. One by one, sit every cake in the egg, plus brush over the top plus sides so it is completely coated (pic 3). Sit this cakes upon the crumbs, patting the crumbs upon the sides plus tops so they are gently covered. Move to a plate, put a lid on plus put in the fridge for 30 mins (or up in order to a day ahead). Heat this oil in a big frying pan. In order in order to test when ready, drop a piece of this dry breadcrumbs in - if it sizzles plus quickly turns amber brown, it is ready in order in order to use. Fry the fish cakes over a mid-sized heat for around 5 mins on each side or till crisp and golden.
- 6
Finish. Offer using this rest of this sauce (squeeze in a little lemon zest till it tastes right), lemon wedges for squeezing over and watercress.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for rounded tbsp capers, roughly chopped; rounded tsp Dijon mustard; rounded tsp creamed horseradish, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 506 kcal |
| Protein | 28.1 g |
| Carbohydrate | 34.9 g |
| of which sugars | 4.8 g |
| of which free sugars | 0 g |
| Fat | 27.8 g |
| of which saturates | 5.2 g |
| Fibre | 2.4 g |
| Salt | 1.14 g |
Protein per 100 kcal
5.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
