Had some great feedback from a client on these lovely homemade fish cakes so thought would share. Enjoy, yum!
Homemade fish
cakes
·
1
small onion finely chopped
·
500g
fish fillets such as salmon, cod or trout
·
350ml
of fish stock or white wine
·
500g
mashed potato (could be half each of white potato and sweet potato)
·
2
tablespoons of parsley, tarragon or dill or a combination of all three
·
flour
for dusting
·
1
beaten egg
·
Fresh
breadcrumbs for coating, could be a mixture of both brown and white
·
Little
coconut oil for frying
1.
Put the onion in a large frying pan,
cook for a couple of minutes on a low heat.
2.
Add the fish on top, pour over the
wine or stock, bring to a simmer. Cover
and cook for 6 – 8 minutes or until the fish is cooked through. Remove and cool.
3.
Add the onion to the mashed potato
with the herbs.
4.
Flake the fish into the potato,
season. Gently mix together with floured
hands and shape into 8 cakes. Lightly dust
with flour, dip in the beaten egg, then the breadcrumbs. Chill for at least 30 minutes (to help the
binding process).
5.
Heat 1 cm of coconut oil in a frying
pan. Fry the fish cakes in batches for 3
– 4 minutes on each side until cooked through and golden brown. Drain on kitchen paper and keep warm till
served. Serve with a mixed green salad and
/ or the easiest tomato sauce ever (see below).
Easiest tomato sauce
ever;
·
garlic
(as much as you like, or omit if you’re not keen),
·
1
small red onion chopped roughly
·
500ml
carton of passata
·
250ml
vegetable stock
·
4 /
5 small plum tomatoes roughly chopped
·
Pinch
of Italian herbs
·
seasoning
to taste
Cook the onions and
garlic in a saucepan with a teaspoon of coconut oil. When onions have softened add the passata and
vegetable stock. Continue cooking on low
heat on the hob. Add the plum tomatoes, cook for a further 2 minutes, season and add Italian herbs to taste.
This sauce can be eaten hot or cold. This
will store in the freezer for up to 2 weeks, or up to 4 days in the fridge. 
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