Name: Classic fish cakes
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 400 grams skinless firm white fish fillets; 3 medium floury potatoes (600g), chopped coarsely; 2 green onions, sliced thinly; 1 egg, beaten lightly; 1½ cups (110g) panko (japanese) breadcrumbs; vegetable oil, to shallow-fry

If you’re looking for a quick, tasty and nutritious dinner idea for the family, you can’t go past the humble fish cake.

They’re delicious enjoyed on their own, served on a bun with creamy mayonnaise, or accompanied by a fresh garden salad.

Looking for more fish cake recipes?

Ingredients

400 grams skinless firm white fish fillets

3 medium floury potatoes (600g), chopped coarsely

2 green onions, sliced thinly

1 egg, beaten lightly

1½ cups (110g) panko (japanese) breadcrumbs

vegetable oil, to shallow-fry

Method

Fish cakes

1.Season fish on an oiled foil-lined tray; place under a preheated grill (broiler) for 12 minutes or until just cooked through. Cool.

2.Boil, steam or microwave potatoes until tender; drain. Mash potatoes until smooth.

3.Flake cooled fish into mashed potato; mash until fish breaks into smaller pieces. Add green onion, egg and half the breadcrumbs; stir to combine. Season. With damp hands, shape mixture into 8 patties. Place on a tray; refrigerate for 1 hour. Coat patties in remaining breadcrumbs.

4.Heat 2cm oil in a large heavy-based frying pan over medium heat; cook fish cakes, in two batches, for 3 minutes each side or until heated through and golden. Drain on paper towel. Serve with lemon or one of the sauces, opposite.

Quick aÏoli

5.Combine ½ cup whole-egg mayonnaise with 2 crushed cloves garlic, 1 tablespoon lemon or lime juice and 1 teaspoon finely grated lemon or lime rind in a small bowl. Season to taste. Serve on fish cakes with extra grated lemon rind and lemon wedges.

Asian-style sauce

6.Combine 2 tablespoons mirin, 2 tablespoons soy sauce, 1½ tablespoons fish sauce, 2 fresh small red chillies, seeds removed, chopped finely, ⅓ cup lime juice and 2 finely sliced green onions (scallions) in a small bowl. Serve with fish cakes, topped with extra sliced green onion and chopped chilli.

Harissa cream

7.Place 1 cup sour cream in a small bowl; swirl ¼ cup mild-style harissa through sour cream (if you use the hot harissa concentrate in a tube, start with 2 teaspoons, adding a little more at a time to your taste). Serve harissa cream on fish cakes with lime cheeks.

Herb and spiced yoghurt

8.Remove seeds from 1 long green chilli; chop coarsely. Blend chilli, 1 cup loosely packed fresh mint leaves, 2 cloves crushed garlic and ½ teaspoon ground cumin until finely chopped. Add 1 cup greek-style yoghurt; blend briefly to combine. Season. Serve on fish cakes with extra mint leaves.

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