Easy Smoked Fish Cake Recipe

Smoked Fish Cake

This was my first attempt at making fish cakes. I never realised it was so easy to make.

The original recipe suggested pureeing the fish, but I preferred chunky bits. There is no binding agent like eggs so the cakes are quite delicate. You will not be able to hold it in your hands, let alone use it as a hockey puck. But its delicious when eaten with a fork.

Recipe source: Cook Book of Trial and Error

Ingredients

350g peeled potatoes

75 ml milk

350g smoked fish

15 ml lemon juice

5 ml dijon mustard

115 g breadcrumbs

Salt and black pepper to taste

 Directions

1.      Place the potatoes in a large saucepan, cover with water and cook until tender, about 15-20 minutes. Drain, mash with milk and season to taste.

2.      Dice the smoked fish. Add it to the mashed potato, along with the lemon juice and mustard. Mix well.

3.      Shape the mixture into fish cakes and coat with crumbs. Chill for about 30 minutes

4.      Shallow fry the fish cakes until golden brown on each side

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