Golden encrusted discs housing a
fabuliciouzly soft & flavourful gift from the deep.
I simply adore Fish Cakes & would order them every time at one particular restaurant in Sanctuary Cove on Australia’s iconic Gold Coast. I haven’t found them that good any where else in the nation……until I started making my own! Hubby goes absolutely wild for these, devouring them greedily as if he’ll never experience them again. It is such an easy recipe, but that’s what a lot of good food is ~ Simple.
Start by frying off 750g worth of fish fillets in a wee bit of heated oil. I use Basa which is about 4 fillets. Then you’ll need to flake them up into small, mince like, consistency in a bowl.
Add in 300g of mashed potato (this is a great way to use up cold left overs!) along with 1/2 a bunch of chopped up flat leaf parsley, 1 teaspoon of hot cayenne pepper & then whisk 1 egg well & pop that in the bowl too.
Combine that lot well & then season generously with salt.
Rest the mixture in the fridge for half an hour then shape into cakes, dust with a wee bit of plain flour & shallow fry over a medium heat until each side is lusciously golden.
Drain any excess oil off your Fish Cakes before serving with a colourful salad & lemon wedges.