Dorothy Porker – foodblog

Super Easy Storecupboard Fishcakes

Fishcakes and Ready Steady Cook marked my first love affair with British cooking. It combines two of my favorite things: fish and potato. Fried in ample butter, nothing can really go wrong with this one.

When I started making fish cakes, I made them with fresh fish. This seemed fancy and right. But then one day I was broke and used tinned fish instead. Fishcakes from tinned fish are a 1.000 times better than fishcakes from fancy fresh fish.

I love nothing more than money saved and taste buds pleased, so here is my very basic fishcake recipe that you can make from stuff that you’ll probably have on hand.

Super Easy Storecupboard Fishcake Recipe

This is a recipe for super quick, easy and delicious fishcakes made with storecupboard ingredients.
Course Appetizer, Dinner, Main Course, Snack
Cuisine British
Keyword cupboard cooking, cupboard recipes, fish, fish cakes, fishcakes, nigel slater, tinned food
Prep Time 15 minutes
Cook Time 25 minutes
Servings 2

Ingredients

  • 1 tin fish of choice I like tuna, be sure to check for the MSC-seal
  • 3 medium potatoes or equivalent weight of tinned seafood
  • salt
  • pepper
  • cayenne optional, Old Bay or some such is also very nice
  • plain flour
  • butter

For the sauce (optional)

  • 250 ml cream
  • 1 small bunch tarragon
  • splash white wine

Instructions

  • Peel and roughly cut the potatoes into large chunks. Cook for 10 to 15 minutes, until completely tender.
  • In the meantime: drain the tinned fish. Flake, season with the pepper, salt and cayenne (if using) and set aside in a large bowl.
  • Drain the potatoes and mash them to your desired consistency in the pan. I like mine with a remnant of chunkiness.
  • Add the potatoes to the fish mixture and mix together, again: to your desired consistency. I like there to be chunks of fish and potato left, so it's not so much of a coherent mush but more of a textured affair. I'm not judging you coherent mush people however.
  • Melt some butter in a hot skillet or non-stick frying pan.
  • Form your potato-fish mixture into four patties, lightly dust them and fry until golden in the butter.
  • I say this is a recipe for 2, but I tend to eat this by my lonesome with a nice lightly dressed green salad and the below sauce if I happen to be sitting on some cream. Mayo works fine too.

For the sauce (optional)

  • After frying off the fishcakes, remove from the pan and melt some additional butter into it.
  • Add a splash of wine and the cream. Leave for a nice bubble until it thickens ever so slightly and finish with the tarragon, salt and pepper.
  • You can gussy this sauce up further by glazing off a small helping of finely chopped shallots and garlic but let's not complicate things unless we want to ey?

Zoek je dit recept in het Nederlands? Ga dan naar vettesletten.nl voor super makkelijke Britse fishcakes

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