Fine Food Festival Recipe – Crispy Fish Cakes

CRISPY FRIED FISH CAKES

Ingredients:

  • 500g cooked fish from Eastpoint Seafoods
  • 350g cooked potatoes
  • 2 tbsp milk
  • 1/4 cup parmesan cheese finely grated
  • 2 cloves garlic crushed
  • 1 lemon rind
  • 1tbsp onion flakes from Shilla Asian Foods
  • 1 tbsp dijon mustard
  • 1tbl chives finely chopped
  • 2 eggs
  • Salt and pepper
  • 2 cups panko breadcrumbs
  • Olive oil for cooking

Method:

  1. Place the panko breadcrumbs into a bowl and set aside until needed.
  2. Place the fish and potatoes into a large bowl and mash. Alternatively, if you prefer your fishcakes to have a smooth consistency you can process these ingredients in a food processor.
  3. Add the milk, the parmesan cheese, garlic, lemon rind, onion flakes, mustard, egg and salt and pepper and stir well to combine. 
  4. Use a large dessert spoon to scoop up the mixture and shape with your hands to form a ball. 
  5. Place the ball into the panko breadcrumbs and gently roll to coat. 
  6. Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used.
  7. Transfer the fish cakes to the fridge for 30 minutes to chill, this will help them to hold their shape.
  8. Heat 1 tbsp of olive oil in a large frying pan over a medium heat and add 4-5 fish cakes. The amount of fish cakes you can cook at a time will depend on the size of your frying pan. Cook for 3 minutes before carefully flipping and cooking for a further 2 minutes on the other side or until nice and brown. 
  9. Repeat until all of your fish cakes have been cooked.

All ingredients from Eastpoint Seafoods, Shilla Asian Foods and COLES Supermarket