I am a huge fan of seafood in general and luckily so are my children. Isn't it frustrating when you have to make different dinner dishes for yourselves and the kids? That is why I love these fish cakes. My kids and I absolutely adore them. Plus they are so easy to make.
In this recipe, I first poach the fish and then form them into patties. This method of making the fish cakes ensures the most beautiful flakey fish. Soft doesn't begin to describe them. The contrast to the crisp exterior just works wonders.
Fish cakes sometimes have the tendency to be bland which is why in this recipe we have used herbs, lemon zest and a tiny bit of mustard for that boost of flavour. I would really encourage the use of mustard even if you are making it for your children. It doesn't make the flavours too sharp and in fact, I feel that it really brings the dish together. These fish cakes are the perfect answer to when you want something delicious but are feeling too lazy to spend too much time in the kitchen.
AuthorAditiCategoryAppetizers, Healthy, MainsDifficultyBeginnerTender and flakey on the inside, crispy on the outside. This is definitely going to be a big hit for tots and adults
Place the fish, milk, water & bay leaf in a sauce pan. Simmer it over a low heat for around 10 minutes or till the fish is just cooked through. Lift the fish out and let it cool.
Roughly mash your sweet/regular potatoes.
In a bowl, break apart the fish into medium chunks. Mix it gently with the potatoes, lemon zest, coriander & salt.
Now add in the mayonnaise, lime juice and mustard. Mix till just combined.
Beat the egg till frothy and pour it into a shall plate. Form the fish mixture into patties and first dip it on both sides into the egg.
Then scatter some flour on both sides.
Then place it onto the breadcrumb mixture and pat down firmly on both sides so that the breadcrumbs cover all sides of the fish cakes.
Heat up the oil in a pan and pan fry the fish cakes on both sides till golden brown and crisp. Serve them warm on a bed of mixed greens and garnished with lemon wedges.
Ingredients
Directions
Place the fish, milk, water & bay leaf in a sauce pan. Simmer it over a low heat for around 10 minutes or till the fish is just cooked through. Lift the fish out and let it cool.
Roughly mash your sweet/regular potatoes.
In a bowl, break apart the fish into medium chunks. Mix it gently with the potatoes, lemon zest, coriander & salt.
Now add in the mayonnaise, lime juice and mustard. Mix till just combined.
Beat the egg till frothy and pour it into a shall plate. Form the fish mixture into patties and first dip it on both sides into the egg.
Then scatter some flour on both sides.
Then place it onto the breadcrumb mixture and pat down firmly on both sides so that the breadcrumbs cover all sides of the fish cakes.
Heat up the oil in a pan and pan fry the fish cakes on both sides till golden brown and crisp. Serve them warm on a bed of mixed greens and garnished with lemon wedges.
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