Potato Free Fishcakes by Agne

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…

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Potato Free Fishcakes by Agne

Serves: 4
Score 10/10

Ingredients

Breadcrumbs or Flour
300g. salmon fillets
300g. haddock fillet
200g. tuna steak*
1 lemon
fresh parsley
1 clove of garlic

Method

  1. Remove the skin and bones from all the fish fillets.
  2. Add all the fish to the food processor.
  3. Finely grate the zest of 1 lemon and add to the fish mixture.
  4. Add parsley leaves discarding the stalks.
  5. Add a good pinch of pink Himalayan salt and black pepper.
  6. Pulse the fish mixture a few times until coarsely mixed.
  7. 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.
  8. Coat fishcakes evenly in the breadcrumbs**.
  9. 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.
  10. 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.

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Would love to hear your thoughts!

What is your preference – fishcakes with or without potatoes?

Lots of love,

Agne Jonele

Categories: Recipes
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