Mini Fishcakes Recipes

MAGIC MINI FISHCAKES

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.
• Divide the mixture into two and roll into balls.
• Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.
• Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.
• Bake for 10-15 minutes or until golden-brown.

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Steps:

• In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
• Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
• Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
• Garnish with Dijon Caper Mayonnaise and chopped parsley.
• In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

MINI FISHCAKES RECIPE

Steps:

• Preheat the oven to 190°C. Prick the potatoes with a fork and microwave on full power for 20 mins or until cooked, turning once. Leave the potatoes to cool.
• Bring a large frying pan of water to the boil, add the haddock and simmer gently for 5 mins, until the fish is cooked through. Drain and flake the fish away from the skin, discarding any bones and the skin.
• Cut the potatoes in half and scoop out the cooked flesh into a bowl. Mash lightly with a fork, then stir in the fish, curry paste, lemon zest, peas, boiled eggs, egg white and parsley until combined. Season with salt and pepper. Shape into small, evenly sized patties and chill until required.
• Heat half the oil in a frying pan, lightly coat the mini fishcakes in flour and cook half of them for about 1 min on each side, until golden. Transfer to a baking tray and cook the remaining fishcakes. Bake for 15 mins or until hot.
• Mix together all the ingredients for the dip and serve with the hot mini fishcakes.

PEA & MINT FISHCAKES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Put the fish in a roasting tin, drizzle over some oil and cook for 10-15 mins until cooked through. Allow to cool, then flake into chunks, removing any skin and bones.
• For the pesto, blitz together all the ingredients with a pinch each of salt and pepper, adding 1 tbsp water if it looks too thick.
• Mix the fish, mashed potato, pesto, spring onion and egg with a little more seasoning, being careful not to break up the fish too much. Mix in 1-2 tbsp breadcrumbs if the mixture feels too wet. Shape into 6-8 cakes, put on a tray and chill in the fridge for 1 hr.
• For the crumb, prepare a bowl of seasoned flour, a bowl of beaten egg and a bowl of breadcrumbs. Coat the fishcakes in the flour, then the egg, then breadcrumbs. Set aside. Can be frozen for up to one month. Defrost thoroughly before cooking.
• Heat the 2 tbsp vegetable oil in a frying pan and fry the fishcakes (you may have to do it in batches) until golden brown, about 3-4 mins on each side. Serve with salad, tartare sauce and lemon wedges.

SALMON & LEMON MINI FISH CAKES

Steps:

• Microwave potatoes on high for 10 mins until tender. Leave to cool for 5 mins, scoop the flesh in a bowl, then mash and leave to cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon and parsley. Shape into small rounds 3cm wide and 1cm deep. Chill for 15 mins.
• Dust each cake with the peppered flour, then fry over a low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with salmon and parsley.

MINI SALMON & LEMON FISHCAKES

Steps:

• Mix pepper with flour and set aside.
• Microwave potatoes on high for 10 mins until tender. Allow to cool for about 5 minutes. Scoop the potato out of its skin into a bowl, then mash and cool. Season with olive oil, lemon zest and juice to taste, then mix in the egg, salmon trimmings and parsley.
• Shape into small rounds 1 1/4 inches 1/2 inch deep. Chill for 15 minutes.
• Dust each cake with the peppered flour, then fry over low heat in a little oil for 2-3 mins on each side. Drain on kitchen paper and serve garnished with extra salmon and parsley.