Vernas Easy Fishcakes Recipes

EASY SALMON FISHCAKES

Steps:

• Place the potatoes in a large pan and cover with boiling water. Bring back to the boil and cook for 10-15 minutes until soft. Drain and mash.
• Meanwhile, pre-heat your grill to medium hot. Drizzle a little olive oil over your fish and rub to coat evenly. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. Remove the fish from the grill and put on a plate. Peel off the skins and throw them away, then flake the fish and add it to the mashed potato.
• Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much.
• Shape the fishcake mix into 12 balls. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. Place the prepared fishcakes on a plate, while you make the rest.
• Preheat your oven to 120C / 100C fan / gas mark ½ / 250F.
• Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Flip over and repeat on the other side. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest.
• Serve with lemon wedges and a green salad.

FETA SALMON FISHCAKES

Steps:

• Peel the potatoes, cut into chunks and boil until tender.
• Drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
• Meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
• Use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
• When the mash is cool, season it generously with black pepper and then sift the flour over the top.
• Use a wooden spoon to mix the flour in until it disappears.
• Whisk the egg and add it to the mixture, stirring well.
• Crumble the feta over the top and snip the chives into the bowl.
• Finally add the red pepper and salmon and stir again to mix evenly.
• Dust your hands with flour and form the mixture into patties.
• You can make 12 cookie sized patties or 6 larger cakes.
• Add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
• Fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
• Keep warm in the oven while you finish cooking.
• Serve dusted with parmesan and sprinkled with a few extra chives.
• By the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.

GOLDEN FISH CAKES

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

FAMILY MEALS: EASY FISH CAKES

Steps:

• Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
• Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ - 2 mins until just cooked. If you don't have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.
• Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
• Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.
• Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.

FISH CAKES FAST AND SIMPLE

Steps:

• Peel and cut up potatoes.
• Place in pot with fillets and cover with cold water.
• Boil until the potatoes are"fork done".
• Drain off the water.
• Mash the potatoes and fish together.
• Mix chopped onion, eggs, and 1 tablespoon water.
• Add this to the fish and potatoes and mix well.
• Form the mixture into hamburger size patties.
• Season with salt and pepper and fry in well greased skillet until golden brown on both sides.