I love fish: it is healthy, light and nutritious and we should all eat more of it. I make a trip to my fishmonger about twice a week.
If I feel lazy I just buy a fillet of white fish like cod or haddock, cover it in tinfoil and put it in the oven. A squeeze of lemon and a sprinkle of olive oil will make it simply delicious.
Today I did buy a couple of fillets but I fancied something more "filling" as it is so cold outside! I made these fishcakes, a great favourite for children and grown ups too. They are made with potatoes, breadcrumbs (possibly homemade, the packaged ones smell like dirty old socks!), fish, garlic and lots of parsley. Serve with a green salad and you have a meal fit for a king!
- Prep Time : 50 minutes
- Cook Time : 1 hour minutes
Peel the potatoes and cook them for 30 minutes until soft.
Put the fish in a pan, cover with the lid and cook for 10 to 15 minutes until soft. When it is cooked mash it with a fork and remove any bones.
Chop the parsley and the cloves of garlic; drain and mash the potatoes and add to the fish. Add salt and pepper, 2 tbsp of grated Parmesan cheese, eggs and 5-6 tbsp of breadcrumbs. Mix all the ingredients well together. You need to reach a consistency that's not too wet. If it is then add more breadcrumbs.
With your hands shape the fishcakes into small balls and roll them into the breadcrumbs
Heat some oil in a pan and when hot fry the fishcakes until golden.
Serve with lemon wedges, a green salad and white wine like Pinot Grigio.