Fishcakes are a great way to use up leftover fish and create a satisfying meal. Helen’s Fantastic Fishcake Recipe is a real crowd-pleaser – her recipe is simple, quick, and delicious. The fishcakes are crispy on the outside, soft in the middle and packed with flavour. This is a recipe for those who love fish and seafood.
Ingredients
- 500g potatoes, peeled and diced
- 500g cooked fish, flaked (any white fish, salmon, or tuna work well)
- 25g butter
- 1 tbsp olive oil
- 2 spring onions, finely chopped
- 1 tsp paprika
- 1 tsp Dijon mustard
- Salt and pepper
- Flour, for dredging
- 2 eggs, beaten
- 150g breadcrumbs
Instructions
1. Boil the potatoes in a large pot of salted water for around 20 minutes, or until tender. Drain them and mash them with the butter.
2. Heat the olive oil in a pan over medium heat and add the chopped spring onions. Cook for 2-3 minutes until softened.
3. Add the cooked fish, paprika, mustard, salt and pepper to the pan. Mix well and cook for a further 2-3 minutes.
4. Add the fish mixture to the mashed potatoes and mix well.
5. Using your hands, shape the mixture into fishcakes – you can make them any size you like.
6. Dredge the fishcakes in flour, then dip them in the beaten eggs and coat with breadcrumbs.
7. Heat a little olive oil in a large frying pan over a medium heat.
8. Fry the fishcakes for 3-4 minutes on each side, or until golden brown and crispy. Serve hot with a side of your choice.
Helen’s Fantastic Fishcake Recipe is versatile and adaptable – you can adjust the flavours and ingredients to suit your taste. This recipe is a great way to add more fish into your diet. Fish is rich in protein, vitamins, and minerals – it is also a great source of omega-3 fatty acids which are beneficial for overall health.
The texture of the fishcakes is soft and creamy thanks to the mashed potatoes used in the mixture. The addition of paprika and mustard adds a nice depth of flavour, while the breadcrumbs give the outside of the fishcakes a crispy texture.
The recipe is easy to follow and can be adapted to whatever ingredients you have on hand. If you don’t have leftover fish, you can use canned tuna or salmon instead. The recipe also works well with sweet potatoes instead of regular ones, and you can swap the breadcrumbs for panko or cornflakes if preferred.
Helen’s Fantastic Fishcake Recipe is a great meal to make for the whole family – it’s a tasty way to introduce more fish into your diet. The fishcakes also make great leftovers – you can store them in the fridge for up to three days, or freeze them for up to one month. Simply reheat them in the oven or microwave and serve with a side salad or some roasted vegetables.
In conclusion, Helen’s Fantastic Fishcake Recipe is a must-try for fish lovers. It’s easy, delicious and versatile – the perfect recipe for a quick midweek meal or a more elaborate dinner party. With this recipe, you’ll never look at leftover fish the same way again.