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Fishcakes with Parsley Sauce

Introduction & method

Home-made fishcakes are a wonderful way to use up leftover mashed potato or fish (but don't worry if you don't have any leftovers - you can make your own). And they are so much better than the vaguely fish-flavoured mush covered in breadcrumbs that probably spilled out of your freezer when you were a kid.

 Fishcakes with Parsley Sauce Recipe

Prep the Potatoes and Fish


Peel the potatoes and chop them into evenly-sized chunks. Place in a pan of boiling salted water and simmer for about 20 minutes, until tender. Drain and mash the potatoes with a knob of butter, a splash of milk (try not to add too much liquid), a pinch of salt and a teaspoon of mustard if liked. Place in the fridge to cool completely.

Put the fish fillets in a frying pan with enough milk to cover them. Add the dill and simmer until the fish flakes easily. Remove fish from the milk and allow to cool. Keep the milk for the sauce.

Make the Parsley Sauce


Melt a knob of butter in a small saucepan. Stir in the flour to make a smooth paste. Stir in the milk that the fish was cooked in. Add more milk if the sauce is too thick. Stir in the chopped parsley and salt to taste. Simmer for 2 minutes, then remove from the heat until needed.

Assemble the Fishcakes


 Fold the fish flakes into the mashed potato. Divide the mixture into four, shape into flat discs about 2cm (1 inch) thick and lightly coat both side and the edge with flour. Pour the beaten egg onto a small plate and dip each fishcake in, coating it all over. Pour the breadcrumbs onto a plate and coat each fishcake with them. 

Heat a generous quantity (it should be about 10mm/half an inch deep) of oil in a big frying pan, on medium heat. Gently lower the fishcakes into the pan and cook for about 6-7 minutes each side, until golden. Don't mess about with the fishcakes in the pan - just nudge them gently from time to time to make sure they don't stick.

To Serve the Fishcakes


Reheat the parsley sauce. Place 2 fishcakes on a plate with some garden peas. Pour the sauce over the fishcakes.


The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Fishcakes with Parsley Sauce on YouTube.

 
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Ingredients & Info


FISH CAKES
 2 medium potatoes
 2 fillets white fish
 a knob of unsalted butter
 2 tbsp milk
 2 tbsp flour
 1 beaten egg
 2 tbsp breadcrumbs
 1 tsp dill
  PARSLEY SAUCE
 a knob of unsalted butter
 2 tbsp flour
 2 tbsp fresh chopped parsley
 500 ml milk
 a pinch of salt

PLUS

Oil for frying


UNITS:
Metric
US Customary/Imperial

Makes 4 fishcakes
Prep time: 20 minutes.
Cooking time: 40 minutes.
Total time: 1 hour.