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When the oil is hot, carefully lower the fish cakes into the pan. Put your aprons on and get kids cooking! In a bowl, combine all ingredients except for the flour and olive oil. You can have Easy Fish Cakes using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Easy Fish Cakes
- It's of White Fish Offcuts OR Fillets (Frozen OR Fresh) *cod, whiting, etc.
- You need of Milk.
- You need of Bay Leaf.
- It's of Onion *finely chopped.
- Prepare of chopped Parsley *OR Dill, Chives, Spring Onion, etc.
- You need of Egg.
- You need of Salt.
- You need of Freshly Ground Pepper.
- You need of Self-Raising Flour.
- Prepare of Oil for cooking.
- It's of <Parsley Cream Sauce>.
- It's of Butter.
- You need of heaped tablespoon (20g) Flour.
- It's of Milk that is used to cook Fish *You would need about 200 ml Milk.
- It's of chopped Parsley.
Easy peasy fish cakes Instant mash is a useful store cupboard ingredient and perfect for these speedy fish cakes. Bring to the boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, mayo, seasoning, cracker crumbs and egg.
Easy Fish Cakes step by step
- 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..
- 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’..
- 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..
- 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..
- Serve with your favourite sauce..
- *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..
Flake in the fish in decent-sized chunks and season. Lightly dust with flour, dip in egg and then in breadcrumbs. Place in pot with fillets and cover with cold water. Boil until the potatoes are"fork done". Mash the potatoes and fish together.
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