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Fish Cakes Three Ways

fish cakes three ways

Ingredients

Skate, black pepper & thyme:
250g skate, boned
325g mashed potato
Fresh thyme leaves, chopped
Crushed black pepper
Salt
50g seasoned flour

Salmon and creamed leek:
250g organic fresh salmon
100g leek, sliced, cooked and mixed with a little fresh cream
325g mashed potato
salt and pepper
seasoned flour

Crab, red pepper & celery:
250g white crab meat
325g mashed potato
1 red pepper
Seeded and finely diced
2 stalks of celery, stringed and finely chopped
Salt and pepper, seasoned flour
1 egg, beaten with fork
breadcrumbs

Method

Skate, black pepper & thyme:

Steam the fish until just cooked, allow to cool and then flake into pieces. Mix together with the potato, the thyme and black pepper. Season with salt. Add one whole egg to the mix for binding. Wet your hands and form mixture into fish cakes. Dip into seasoned flour (dust off the excess) and place in the fridge to rest.

Salmon and creamed leek:

Steam the fish until just cooked, allow to cool and flake into small pieces.
Mix together with the creamed leek and the mashed potato. Season the mixture. Add one whole egg to the mix for binding. Wet your hands, then form into fish cakes- this amount of fish and potato should make good-sized cakes – then dip into seasoned flour (dust off the excess). Place in the fridge to rest.

Crab, red pepper & celery:
Mix together the crab, potato and vegetables. Season with salt