How to Make Appetizing Easy Fish Cakes

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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. Put your aprons on and get kids cooking! You can have Easy Fish Cakes using 15 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Easy Fish Cakes

1. It's of White Fish Offcuts OR Fillets (Frozen OR Fresh) *cod, whiting, etc.
2. It's of Milk.
3. You need of Bay Leaf.
4. It's of Onion *finely chopped.
5. Prepare of chopped Parsley *OR Dill, Chives, Spring Onion, etc.
6. Prepare of Egg.
7. It's of Salt.
8. You need of Freshly Ground Pepper.
9. You need of Self-Raising Flour.
10. It's of Oil for cooking.
11. You need of <Parsley Cream Sauce>.
12. It's of Butter.
13. Prepare of heaped tablespoon (20g) Flour.
14. Prepare of Milk that is used to cook Fish *You would need about 200 ml Milk.
15. Prepare of chopped Parsley.

In a bowl, combine all ingredients except for the flour and olive oil. When cool enough to handle, remove the skin and any bones and flake the fish. Delia loves fish cakes and it's easy to see why: originally born out of frugality to use up leftover fish, they deserve to be made in their own right - perfect for a light supper with salad. Salmon Fishcakes with Cucumber and Dill Sauce.

Easy Fish Cakes step by step

1. Heat Fish, Milk and Bay Leaf in a frying pan over high heat and bring to the boil, then reduce the heat to simmer for a few minutes or until Fish are cooked. Set aside to cool..
2. Transfer the cooled (*warm is fine) Fish to a large bowl and flake coarsely using a fork. *Note: Do not waste the Milk, that can be used to make ‘Parsley Cream Sauce’..
3. Add Onion, Herb, Egg, Salt and White Pepper, and mix to combine. Add Self-Raising Flour and combine. Add extra 1-2 tablespoons if required..
4. Heat a generous amount of Oil in a frying pan over medium low heat, and cook until golden on both sides and cooked through. *Note: Cook them in the same way as cooking pancakes..
5. Serve with your favourite sauce..
6. *How to make ‘Parsley Sauce’: Melt Butter in a small saucepan. Add Flour and stir using a wooden spoon until smooth. Gradually add the reserved Milk, stirring constantly, until desired thickness is achieved. Add some finely chopped Parsley leaves and mix well..

Heat a glug of oil in a heavy-based pan over a medium-high heat. Pick, chop and stir the herbs through the mayo, then serve with the fish cakes, and some watercress and lemon wedges, if you like. Place fish in a saucepan with enough water to cover. Bring to the boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish.

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