Fish Cakes

Packed with flavor and some hidden goodness like carrots and potatoes these fish cakes will be the new family favorite.

This recipe uses Haddock for a delicious smoked fish taste but works just as well with hake or cod. The best way to cook haddock is to poach it in a 50/50 mixture of milk and water. (Well, in my eyes it is😋 ) The milk adds to the flavor and sweetness of the fish while preserving the moisture. Look there is nothing worse than trying to eat a dry piece of fish. Definitely not my favorite…

A little trick when making these fish cakes:

Adding egg into the fish mixture helps the mixture to bind and stay together. Chilling the fish cakes before frying, also helps them to stay together plus making it easier to handle when frying. But if you are in a rush you can skip this step, just take care when frying the cakes.

This is such an easy recipe to make and is just packed with flavor. They are super nice to eat plain or you can add a little tartare sauce or even Mayonnaise on the side. My kids love eating them with some Tomato sauce (Ketchup).
I like serving these with a fresh salad.

This recipe makes +/- 10 fish cakes

Ingredients

450g Haddock (Or Hake) deskinned & deboned
150ml Milk
150ml Water
3 Medium Potatoes
1 Medium Carrot, grated
1/2 Onion, Finely shopped
1 Tablespoon Parsley, dried
2 Tablespoons Chives, chopped
1/2 Teaspoon Garlic powder
1/2 Teaspoon Onion Powder
2 Teaspoon Spice for Fish
Salt & Black pepper to taste
2 eggs, beaten
Olive oil for frying

Directions

Place the Haddock in a pot and cover with milk & water. Bring the pot to boil then reduce the heat to a simmer and simmer the fish for 10 minutes or until it flakes. Once cooked drain and discard the liquid. Set the fish aside in a large bowl and allow to cool. Once cooled use a fork and flake the fish.

In the meantime start to prepare the potatoes.
Peel and cut the potatoes in to small ( +/- 2.5 cm ) blocks. Place in a pot and cover with water. Add 5ml salt to the pot and bring the pot to boil, reduce the heat and simmer until the potatoes are soft. Drain the water. Using a masher, mash the potatoes. This mashed potatoes needs to be smooth, but dry. Allow the potatoes to cool.

Allow the potatoes to cool. In the meantime mix the grated carrot and onion into the flaked fish. Now add the remainder spices and mix well.
Add the mashed potatoes, salt and pepper to taste. Mix until combined and add in the eggs. Mix Well.

Use your hands and carefully shape the into fish cakes of +/- 2.5 cm thickness. Place them in a single layer on a plate or cookie sheet. Cover with cling wrap and place in the fridge for 30 minutes. (this will make it easier to handle when you are frying the fish cakes.)

Heat a large pan. Add a little olive oil for frying. Fry the fish cakes over medium heat for about 5 minutes on each side or until golden brown.

Serve with a fresh slice of lemon.

Enjoy!