I LOOOOVE fishcakes!
But I can never get my head around why this beautiful dish has been ruined by so many when adding potatoes to it… 😦
No, fishcakes are all about fish and DO NOT need any potatoes in the mixture! Full stop!
All we need is good quality fish, fresh herbs and once again – big smile on the face! (Cause you should never cook when you’re grumpy 😉 All your negative emotions will transfer into the meal! It’s a big ‘no no’)
So what is the best fish to choose for your fishcakes? People tend to say that fishcakes are a perfect solution from the leftovers! Once again – I disagree! Fishcakes are simply amazing and perfect fish dish that should be valued and appreciated!
Therefore I ALWAYS and ONLY choose fresh fish for my fishcakes! The perfect combination is 3 different types of fresh fish: salmon, tuna, cod, haddock etc. If you get 1 fresh fish that is slightly smoked, that adds a perfect flavour to the dish!
So here it is…
Potato Free Fishcakes by Agne
Breadcrumbs or Flour
300g. salmon fillets
300g. haddock fillet
200g. tuna steak*
1 clove of garlic
- Remove the skin and bones from all the fish fillets.
- Add all the fish to the food processor.
- Finely grate the zest of 1 lemon and add to the fish mixture.
- Add parsley leaves discarding the stalks.
- Add a good pinch of pink Himalayan salt and black pepper.
- Pulse the fish mixture a few times until coarsely mixed.
- To shape the fishcakes I use round cookie cutter. But if you don’t have it, you can easily shape it with hands. If using hands, roll fish mixture into a few balls (depending what size you prefer the fishcakes to be), then push, squeeze and pat them into fishcakes.
- Coat fishcakes evenly in the breadcrumbs**.
- Put a large frying pan on a medium heat, add olive oil or coconut oil, add the bashed clove of garlic to the pan. When garlic sizzles, carefully add fishcakes to the pan and cook for about 5-7 minutes (depending on the size and thickness of the fishcakes). Once golden underneath, flip over and cook for another 5-7 minutes or until it is golden on the other side.
- Tadaaaam! All ready! Serve the fishcakes with fresh salad, baby potatoes, rice, quinoa or roast veg – the opportunities are endless!
* You can substitute the fish to any of your preference. I used fresh but lightly smoked codfish once instead tuna steak and it was lovely!
** Breadcrumbs or flour can be avoided depending on the consistency of the mixture. I avoid unnecessary carbs when possible and works perfectly for this dish.
Would love to hear your thoughts!
What is your preference – fishcakes with or without potatoes?
Lots of love,