One of my favourite things to eat has always been fishcakes. I have always found them so comforting and a real winner during the week. They are filling and delicious, and just easy to throw into the oven at a moments notice. As much as I like them, I have really grown to hate supermarket ones. Perhaps I have just been buying the wrong ones, but I have just found them to be so tasteless in the most recent times I’ve eaten them. I have always wanted to try making them myself, but to be honest always thought it would be so much work for a simple mid week meal. In the end I decided to bite the bullet and go for it, although I didn’t follow a recipe. I threw together a few simple ingredients and it all just kind of happened. I absolutely love these now and find them so easy as they can be prepared earlier, usually at the weekend, then brought out when they’re needed in the week. The process of making them isn’t by any means difficult, it is just time consuming as they have to chill for a while before they can be completed and cooked.
There is nothing better in life than a delicious, homemade meal during the week. Especially at this time of year when it is dark, cold and raining outside 24/7.
This recipe is great as it can be altered depending on your personal food preferences and even the ingredients you have in your kitchen. If already prepared, they can be very easily cooked and served, and are so delicious with a beautiful rocket salad. One of my favourite things about them is being able to prepare enough for leftovers the next day, for a posh work lunch or ready made, easy dinner. When I am trying to be healthy and eat homemade food, I box up lots of plastic boxes with the salad and a fishcake so I know I always have a go to healthy meal.
Prep Time: 20 minutes (1 hour to chill)
Cooking Time: 35 to 40 minutes
2 Salmon Fillets
1 Large Potato
1 Can Haricot Beans in Water
2tbsp Sweet Chilli Sauce
Salt and Pepper
Start by peeling the potatoes and chopping them into small cubes. Bring a saucepan of boiling water to the boil and add the potatoes with a little salt. Whilst they are cooking, probably for around 20 minutes, prepare the salmon. It needs to be cooked, which you can do by either frying it or baking. I choose to fry my salmon for about 3 minutes on either side, however if you would rather use the oven, simply cook for around 20 minutes on 200 degrees (180 fan). Once the potatoes and the salmon are cooked you can start to assemble the fishcakes. Drain the potatoes and pat the salmon with kitchen towel to remove excess oil.
In a large mixing bowl, add the potatoes. Mash them with a potato masher, along with a little seasoning and butter. Then, add the salmon, drained haricot beans, one egg and sweet chilli sauce. Using a normal fork, mix this all together thoroughly. The idea is that you want some big bits of salmon and some small, as well as some of the beans whole and some mushed. This creates contrast in the texture! Once you are happy with the consistency, use the mixture to form two balls. Place them on a plate and push down to shape into a traditional fishcake shape. Put these in the fridge for around an hour. This firms up the fishcakes and makes it much easier to add the breadcrumbs.
Pre-heat the oven to 200 degrees (180fan). You can mix a little salt into the breadcrumbs for extra seasoning. You can now coat the whole thing with the breadcrumbs! They should now resemble the traditional fishcakes that you can buy in a shop, however they should taste a whole lot better!
Transfer the fishcakes to a lined baking tray and drizzle with a little olive oil. Bake in the pre-heated oven for about 35 to 40 minutes. The fishcakes should be golden in colour! To serve, place some rocket leaves on a plate and drizzle over a little olive oil, lemon juice. For a little extra flavour, you can also add a small amount of raw red pepper and pomegranate. This adds a sweet, crunchy contrast to the fishcakes. Finish the dish with a generous sprinkling of pomegranate seeds for a sweet contrast between the fishcakes and the salad!
This recipe is entirely my own.