Fishcake Recipe

Preparation and Cooking Directions

1. 1

   Cook the Potato

   Place the cubed potato in a pot of salted water. Bring to a boil and cook for about 15 minutes or until the potato is tender. Drain and mash the potato in a bowl until smooth.

2. 2

   Cook the Fish

   In a separate pot, poach the fish fillets in simmering water for about 8-10 minutes until cooked through. Remove from the water, let cool slightly, and then flake the fish into small pieces.

3. 3

   Sauté the Onion

   In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes. Remove from heat and let cool slightly.

4. 4

   Combine Ingredients

   In a large mixing bowl, combine the mashed potato, flaked fish, sautéed onion, chopped parsley, beaten egg, salt, and black pepper. Mix until well combined.

5. 5

   Form the Fishcake

   Divide the mixture into equal portions and shape each portion into a round patty. Coat each patty in breadcrumbs on both sides.

6. 6

   Fry the Fishcake

   In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the fishcake patties and fry for about 3-4 minutes on each side until golden brown and crispy.

7. 7

   Serve

   Remove the fishcakes from the skillet and place them on a paper towel to absorb excess oil. Serve warm with your choice of sauce or salad.