The term fishcake may be new to you but not to DSM Food limited. This is a classic Fishcake Recipe is delivered only to the readers of DSM Food limited. This is an important recipe because it’s a traditional recipe only available in this section. Soon, you will experience the mouth-watering deliciousness right in the comfort of your own kitchen. Fishcakes are really just an all-around treat that millions of people love. Even if you have never tried these fishcakes, you will be hooked from the first bite.

Fishcakes are not difficult to make but you do need a little patience while cooking. This is a recipe that is great to include the whole family. Gather all of your ingredients and get down to business as a family. Even those who do not care for seafood are about to experience something that will make their taste buds tingle. The best part of fishcakes is that you can make them right in your own home. Buying fishcakes from a restaurant or store takes away from the tenderness of the actual recipe. Everything tastes better when it is created from scratch. That is why Dominic Milner has gone into great detail with this recipe.

This fishcake recipe is bound to make anyone a seafood fan. Fishcakes are a common food all over the world for several reasons. These fishcakes are fairly inexpensive to make and that means it’s easy to feed your family any time of the year. This is a great recipe to introduce to your children for several reasons. People from all across the world are using this recipe to build long lasting memories with their families. It will become a family favorite comfort food that everyone enjoys. The next step in this process is to start chopping those potatoes!

Fishcake Recipe:

Ingredients:

1lb 9oz Potatoes, Peeled And Chopped
1lb 9oz Cod Fillet
1 Pint Milk
½ Pack Parsley, Finely Chopped
Salt And Ground Black Pepper
1oz Plain Flour
2 Large Eggs, Beaten
4oz Dried Natural Breadcrumbs
Vegetable Oil For Shallow Frying
Lemon Wedges To Garnish

For the green sauce

1oz Butter
3 tbsp Corn Flour Mixed With 3tbsp Water
1oz Capers
1oz Gherkins
2 tbsp Parsley, Chopped
2 Spring Onions, Chopped

Method:

Cook the potatoes in boiling salted water for 15-20 minutes until tender.

Drain and mash the potatoes.

While the potatoes are cooking, place the fish in a saucepan, cover with the milk and bring to the boil.

Remove pan from the heat then drain, saving the milk.

As soon as the fish is cool enough to handle, remove the skin and any bones.

Then, break up the fish. Place the potatoes, flaked fish and the parsley in
a bowl and season generously.

Combine together well then shape into 8 cakes.

Dip each cake in the flour, shake off the excess, and then dip in the beaten egg.

Also, dip into the breadcrumbs until evenly coated.

Chill until required.

They may be stored in the fridge for up to 24 hours.

Making the Green Sauce

To make the sauce-- place the reserved milk in a saucepan with the butter, corn-flour and cook gently, stirring until thickened.

Add the remaining ingredients and season to taste.

Simmer for 1-2 minutes. Cover and leave until required - it can be kept for up to 24 hours in the fridge.

To Finish the Fishcakes

Heat a thin layer of oil in a large, ideally non-stick frying pan.

Cook the fish cakes in batches if necessary for about 5 minutes, on each side, over a medium heat until crisp and golden.

Garnish with lemon wedges and serve at once, with the sauce and a vegetable of your choice.

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© Copyright DSM Food Limited 2009-Present all contents are the property of Dominic Milner and DSM Food Limited and this this is published by DSM Food Limited which is responsible for its contents are further described in the terms section. Its is written by Dominic Milner who has vast experience in cooking.

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