Easy fishcakes recipe
My fishcakes have only 3 ingredients: fish, potatoes, and oil. For simplicity I use cans of fish and potatoes, because canned food is already cooked.
Usually the only canned potatoes you can get are new potatoes, which I don't mind since these go well with fish anyway. And for the fish I usually use canned tuna, though I suppose you could use any type of fish.
- Put the fish and potatoes in a large pan or bowl, then use a potato masher to mash it all together.
- Add oil throughout until you get a sticky mush that can be easily manipulated into a smooth ball.
- Prepare a baking tray by putting tinfoil on it (it saves having to wash the tray later).
- On the tray, make several 'burgers' shapes by creating balls then squashing them flat. Perhaps with a circular cutter you could get perfectly round shapes, but I don't mind irregularly-shaped fishcakes myself.
- Put them under the grill for around 10 minutes a side. Do me a favour and check them regularly. You're looking for them to be crispy and a nice brown colour on each side. You'll probably need to flip them over using a spatula to avoid them falling them apart.
- Once they're cooked on both sides, voila! Enjoy.
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