These fishcakes make a really nice change to the bought frozen breaded type we all know from the supermarkets, this fishcake recipe has no coating, no batter or breadcrumbs, what I have tried to achieve here is a more natural and homemade product, slightly uneven without the use of any cutter or ring for shaping, the idea being to create a fishcake that is light and delicate and looks hand made with actual flakes of fish visible when you cut into them, you could very easily adjust this recipe to use any fish or seafood product, taking into account that if your finished mixture feels a little too wet during handling the use of a little instant potato powder to just tighten the mixture up a little will solve the problem, ensure you don't add too much potato powder, (see tip below) we don't want to over tighten the mixture, we are aiming to create a soft light and delicate texture to the fishcake.
|Prep Time||1 hour|
|Cook Time||20 minutes|
- 2.5 kg Potatoes
- 2.5 kg Fish
- 4 Cans Tuna in Water Drained
- 500 grams Finley Chopped Onions
- 30 Hard Boiled Eggs
- 20 grams Chopped Parsly
- 4 The Zest of 4 Lemons
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 2 tbsp Fish Sauce
- 1 cup Cream
- 20 Egg Yolks
- 200 grams Potato Powder Optional, add as required.
- Flour For dusting and moulding.
- Butter and Oil For Frying
- Boil and peel eggs and put to one side
- Boil potatoes until soft and mash or pass through a potato ricer and put to one side
- While the potatoes are cooking steam the fish until cooked then place to one side and allow to cool.
- Fry the chopped onions in a little butter until soft.
- Chop or grate the boiled eggs
- Brake the fish into flakes
- Now take all of the ingredients and combine adding the flakes fish last so that we keep some flakes of fish visible as pieces of fish, we don't want to create a smooth mix we want to be able to see flakes of fish in the finished fish cake.
- Oil a tray or flour your bench as I have here, and mould your fishcake mix in your hands in to even size balls a little bigger than a golf ball.
- Switch on your griddle or brat pan to a medium heat and place enough butter in to grease the bottom of the pan for frying the fish cakes.
- Dust your bench with some flour and one as a time gently pat and press each ball into round patties and place straight into a medium heat grill or brat pan.
- Slowly cook the fish cakes. Leave the fish cakes to slowly brown to a nice golden brown before turning, ensuring you control the heat of the pan so as not to over brown.
- When ready carefully turn each fishcake over and brown the other side.
- When both sides of the fish cake are suitably browned check the core temperature, and if necessary transfer your fishcakes to a shallow gastronome tray and place in a hot oven at 160C for about 5 minutes then check the core temperature reaches 75°C.
- Remove fishcakes from the oven and place in your service tray and garnish with lemon and parsley and serve with tartar sauce or sweet chili sauce.
When adding potato powder wait a few minutes to give the powder time to absorb the moisture before adding more powder.
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