Simple fish cakes
Serves 4 as a starter
A little effort
Total time:
+ chilling
Our famous fish cakes are one of your favourite ever olive recipes - and now the recipe is here, online! Use any white fish or salmon, but not oily fish or the texture will be heavy. We'd recommend serving them up for friends, or even at a dinner party if you add a posh salad and a little dressing on the side.
Skip to ingredients
Showing items 1 to 3 of 6
- 1 small onionfinely chopped
- 500g fish filletsskinned
- 350ml white wine or fish stock
- 500g mashed potato
- 1 or a mix parsley or tarragon or dillchopped to make 1–2 tbsp
- for dusting flour
- 1 eggbeaten
- fresh or dried breadcrumbsto coat
- for frying oil
Method
step 1
Put the onion in a large frying pan, sit the fish on top and pour the wine or stock over. Bring to a gentle simmer, cover and cook the fish for 6–8 minutes or until cooked through. Remove and cool. Strain out the onion (keep the wine or stock if you are making the sauce, right) and mix into the mashed potato with the herbs. Flake in the fish in decent-sized chunks and season. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
step 2
Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3–4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.
