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Ingredients
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Fishcake Base
Coating
Method
Preparation
- 1
Prepare the Potatoes
Peel and chop the potatoes into chunks. Boil them in salted water until tender, about 15 minutes. Drain and mash until smooth.
- 2
Cook the Fish
Steam or poach the fish fillets until cooked through, about 10 minutes. Allow to cool slightly, then flake into bite-sized pieces.
- 3
Mix Ingredients
In a large bowl, combine the mashed potatoes, flaked fish, chopped onion, minced garlic, parsley, egg, salt, black pepper, and lemon zest. Mix well until combined.
Forming the Fishcakes
- 4
Shape the Mixture
With your hands, shape the fish mixture into round patties, about 1-inch thick. Place on a plate and refrigerate for at least 30 minutes to firm up.
Coating and Cooking
- 5
Prepare the Coating
Set up a breading station: place the flour in one shallow dish, beat an egg in another dish, and spread breadcrumbs in a third dish.
- 6
Coat the Fishcakes
Carefully dip each fishcake into the flour, shaking off excess, then into the beaten egg, and finally into the breadcrumbs, ensuring each is fully coated.
- 7
Fry the Fishcakes
In a large skillet, heat vegetable oil over medium heat. Fry the fishcakes in batches for about 4-5 minutes on each side or until golden brown and crispy. Drain on paper towels.
Serving
- 8
Serve
Serve the fishcakes warm with a side of tartar sauce or lemon wedges.
