Cod and parsley fishcakes
- July 2018
- Makes 8 fishcakes
- Hands-on time 1 hour 15 min , plus chilling
Fishcakes are all about thrift. They evolved during times when expensive fish needed to be padded out with cheaper ingredients to make money go further. Debbie Major’s recipe is made using floury potatoes, cod and parsley – simple yet satisfying.
While you’re here, add these home-salted cod fishcakes with salsa verde mayonnaise to your fish supper repertoire.
- 10.6g (2.9g saturated)
- 23.7g (1.3g sugars)
Tartare sauce (for 8 servings) 148kcals, 16.2g fat (2.4g saturated), 0.5g protein, 0.2g carbs (0.2g sugars), 0.2g salt, 0.1g fibre
For dry, fluffy potatoes, drain the cooked potatoes well and leave them just long enough for the steam to disappear before mashing.
Don’t be tempted to add milk to the mash as it will make the mixture too wet and difficult to shape. Butter adds flavour without making the mixture soggy; you could add a little beaten egg instead to help bind the mixture together.
Flake the fish into small chunky flakes, then gently fold them into the potato so they don’t break up. You’re looking for texture, not mush.
Once shaped, the fishcakes will keep, covered in the fridge, for up to 3 days. Fry just before serving, or cool the cooked fishcakes, chill in the fridge, then reheat in a hot oven until piping hot. The tartare sauce will keep for several days in the fridge, covered.
Pick a subtle French wine, such as a Bordeaux sauvignon blanc or picpoul de pinet.
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