Big fish cakes

Redfish & potato cakes from SFM fishline recipes

Fish cakes are so easy to make and a great filler for hungry teenage boys and big boys. Here are two recipes for fish cakes, one with potatoes using the fish of your choice and Thai fish cakes using redfish. When you make Thai fish cakes try using a gelatinous style fish like redfish or ling. You can also check out Sydney Fish Market Fishline for more fishcake recipes. Enjoy!

Fish and Potato Cakes
Makes 12-14

700g Pontiac potatoes, peeled, cut in

50g butter

1⁄4 cup milk

500gms fish fillets of your choice like redfish or salmon , skin and bones removed

1 tablespoon capers, drained

1 cup flat leaf parsley leaves, finely chopped

1⁄2 cup mint leaves, finely chopped

zest of 1 lemon

1 tablespoon lemon juice

1 egg, whisked

1⁄4 cup Panko breadcrumbs (Japanese breadcrumbs), plus extra for coating

vegetable oil for frying

Rub the fillets all over with olive oil and a small pinch of the salt and pepper. Add the potatoes to the pan and bring back to a boil. Put the fish into a steamer or colander and  cover, place it over the pan of potatoes. Turn the heat down and cook for 10 to 12 minutes, until the potatoes can be easily pierced with a skewer and the fish is cooked. Remove the fish from the colander and set aside.

Drain the potatoes well and return to saucepan. Mash with butter and milk, season with salt and pepper.
In a large bowl, combine fish, capers, lemon zest and juice, egg and breadcrumbs. Add mashed potato a couple of tablespoons at a time and combine well.
Scoop out 1 heaped tablespoon of salmon mixture, shape into patties and coat with breadcrumbs. Set aside on a lined baking tray and continue until all the mixture is finished. (Tip: Place into the refrigerator for at least 1 hour to set.)
Heat oil in a large frying pan and cook patties until golden on both sides. Do not overcrowd the pan, do in batches if necessary.
Serve with a coleslaw salad and wasabi mayonnaise and lemon wedges.

Top tips: You can make breadcrumbs from old white bread by processing it in a food processor. Use a whole egg mayonnaise as it’s thicker. Wasabi is found in the Asian section of the supermarket or keep a few sachets of takeaway wasabi to add to your mayonnaise.

Thai Fish Cakes

makes 12

500gms redfish fillets, skin and bones removed and roughly chopped

1 tablespoon red curry paste

1 tablespoon fish sauce

1/2 cup finely sliced snake beans or green beans

vegetable oil for frying

Place the fish fillets in a food processor, and pulse until finely minced. Add the curry paste and the fish sauce and pulse until well combined.

Transfer to a bowl and mix in the beans.

Using wet hands or lightly oil your hands wih vegetable oil, shape the mixture into 12 flat patties by slapping the mixture from one hand to the other.

Heat oil in a wok or deep-fryer to 180-200 degrees celsius and deep fry the patties until golden. serve hot or cold with asweet chilli sauce and lime wedges.

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