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Cath's Mum's Famous Fish Cakes
This is the official recipe:
Fish Cakes
Ingredients:
1 x 425g can of salmon or tuna
2 cups of cooked, mashed potatoes
1 tablespoon parsley
1 onion, chopped
1 egg
salt & pepper
2 teaspoon curry powder if liked
Flour, egg for glazing & breadcrumbs.
Method:
Mix together fish, potatoes, parsley, onion & egg. Add seasonings and form into small round cakes. Using flour on board and hands, coat the balls with egg glazing and toss in breadcrumbs until well covered. Fry in fat or oil until golden brown. Drain on absorbent paper.
Fish Cakes
Ingredients:
1 x 425g can of salmon or tuna
2 cups of cooked, mashed potatoes
1 tablespoon parsley
1 onion, chopped
1 egg
salt & pepper
2 teaspoon curry powder if liked
Flour, egg for glazing & breadcrumbs.
Method:
Mix together fish, potatoes, parsley, onion & egg. Add seasonings and form into small round cakes. Using flour on board and hands, coat the balls with egg glazing and toss in breadcrumbs until well covered. Fry in fat or oil until golden brown. Drain on absorbent paper.
And this is the way I prepare them for my family:
Ingredients:
1 x 425g can tuna in water, well drained
2 cups of cooked, mashed potatoes - eyballed
1 tablespoon mixed herbs/Italian herbs
1 tsp oregano
1 large onion, diced
1 egg
Flour, egg for glazing & Shake'n'Bake
Method:
Mix together fish, potatoes, herbs, onion and egg. Form into round patties, about the size of a small mandarin. Using flour on board and hands, coat the balls with egg glazing and toss in Shake'n'Bake until well covered. Fry in hot oil until golden brown. Drain on absorbent paper.
Notes: I eyeball the quantity of mashed potato. If I need to make more fish cakes with just the one tin of tuna, I use more mashed potatoe.
Chilling the fish cakes for at least half an hour sets the Shake'n'Bake so it sticks during the frying.
If you don't want to fry, because they are coated in the Shake'n'Bake they can be baked in a 200 degree Celsius oven for 15 minutes. Turn and cook a further 10 - 15 minutes until they are hot through and browned.
You can use salmon if you want to instead of the tuna.
Ingredients:
1 x 425g can tuna in water, well drained
2 cups of cooked, mashed potatoes - eyballed
1 tablespoon mixed herbs/Italian herbs
1 tsp oregano
1 large onion, diced
1 egg
Flour, egg for glazing & Shake'n'Bake
Method:
Mix together fish, potatoes, herbs, onion and egg. Form into round patties, about the size of a small mandarin. Using flour on board and hands, coat the balls with egg glazing and toss in Shake'n'Bake until well covered. Fry in hot oil until golden brown. Drain on absorbent paper.
Notes: I eyeball the quantity of mashed potato. If I need to make more fish cakes with just the one tin of tuna, I use more mashed potatoe.
Chilling the fish cakes for at least half an hour sets the Shake'n'Bake so it sticks during the frying.
If you don't want to fry, because they are coated in the Shake'n'Bake they can be baked in a 200 degree Celsius oven for 15 minutes. Turn and cook a further 10 - 15 minutes until they are hot through and browned.
You can use salmon if you want to instead of the tuna.
Watch the You Tube video here:
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