UNLIKE THE TRADITIONAL METHOD, THE FISH IN THESE FISHCAKES ARE ADDED RAW, JUST LIKE IN MY FISH PIE. BECAUSE OF THIS, THE FISH WILL BE JUST-COOKED AFTER FRYING AND WILL HAVE A MUCH BETTER TEXTURE.
- 300g Salmon and 300g Hake, both skinned with bones removed
- 4 Large Maris Piper [or similar] potatoes
- 1tbs Wholegrain mustard
- 20g Each chopped ﬂat-leaf parsley, coriander + chives
- 10g Chopped tarragon
- Juice of 2 lemons
- Juice of 2 limes
- 6 Spring onions [green + white parts], ﬁnely sliced -\
- Salt - Fresh black pepper
- 2 Eggs - 250ml Milk
- 100g Plain ﬂour
- 150g Panko [Japanese] breadcrumbs
- Vegetable oil for deep frying
How to cook Salmon + Hake Fish Cakes
Peel and chop the potatoes, place in a pan, cover with cold water and add salt. Bring to a simmer and cook until just done. Drain the potatoes, mash them and allow cooling. Cut the ﬁsh into neat cubes of about 1cm. Put the ﬁsh in a bowl with the mustard, herbs, citrus juice and spring onions. Add half of the mash and fold it in very gently. Repeat with the rest of the mash and season with salt and pepper.
Divide the mixture into eight and shape into neat balls with your hands. Get 3 medium-sized bowls. Place the ﬂour in one, panko in another and the eggs, lightly beaten with the milk, in the last bowl. One or two at a time, roll the ﬁsh balls in the ﬂour, then the egg and then the bread crumbs. Shape neatly with your hands to ﬁnish. Heat up a medium-sized pan of vegetable oil to 180°C and fry two ﬁsh cakes at a time until golden. Place them on a roasting tray and ﬁnish cooking in the oven – about 10 minutes.