A FISHY DINNER FIT FOR A FRIDAY - GIANT FISHCAKE WITH SIDES

11TH APRIL 2021

BACK TO RECIPES

I love fish. It's a really healthy option and thankfully the kids love it, in any form! I usually cook up a fish curry or steamed parcel when making a fishy dinner, but this recipe is a lighter alternative, perfect for a spring or summer evening (with a crisp white vino!) Most of these ingredients you'll likely have in the house so it's a fast and fresh recipe if you're short on ideas. You can also mix up the recipe as fish cakes are so versatile, so feel free to be experimental with the mixture and add extra flavours depending on your palette, e.g. spices, garlic, extra herbs...there are no hard and fast rules!

INGREDIENTS 

  • 300g white fish (I use coley, dice it into 1 cm pieces)

  • 400g white potatoes (maris piper are usually good for mashing)

  • 1 lemon

  • 1 tbsp wholegrain mustard

  • Garlic (I use a sprinkle of garlic powder but use fresh if you like - optional)

  • 120g baby tomatoes (splash out and for the vine ones, they are so much sweeter)

  • 60g radishes

  • half cucumber

  • 1 spring onion

  • Handful of fresh dill

  • Handful of fresh chives

  • Bag of mixed leaf salad

  • 2 eggs

METHOD 

  • Heat up the oven to fan 200C or gas mark 7

  • Meanwhile, get the spuds onto boil - peel and cut them into chunks and boil for about 15 mins or until soft, add a pinch of salt to the water. Once done, drain fully and leave to stand for a few minutes before mashing

  • Zest the lemon and quarter. Make the dressing now: in a bowl whisk together the mustard, juice from the 2 lemon wedges and 1 tablespoon of olive oil

  • Start preparing your side salad - chop up the tomatoes, cucumber and radishes into thin slices

  • Dice your fish into 1cm pieces and add to the mixing bowl of cooked, mashed potato. Into that mixture, also add the chopped herbs (dill and chives) as well as the chopped spring onions and lemon zest. Now season to your taste with salt, pepper, garlic powder - I add some chilli flakes to spice things up (optional) and mix well 

  • Heat a wide frying pan (ideally one that can go in the oven) with 1 tablespoon of oil

  • Scoop the fishy mixture into the pan and spread our using a spatula until even across the pan - cook for 3 minutes until golden. Slide off onto a plate then place the pan over the plate and flip over to cook the other side for 3 minutes

  • Then transfer the pan to the oven and cook for a further 8 mins (you can transfer to a baking tray at this point if you like)

  • NOTE: if you want to make the normal individual fishcakes you can, just portion the mixture and fry as per the instructions above

  • Whilst the giant fishcake is cooking, bring some water to the boil for your poached eggs. I find it easier to crack an egg into a small bowl first (take care not to crack the yolk) and then pour into the boiling water carefully. Cook for 3 minutes for a perfectly oozy yolk

  • Mix together the leafy greens with the chopped salad and mix in half the salad dressing you made earlier

  • Remove the giant fishcake from the oven and cut into slices - serve with the poached egg draped on top (add some fresh, cracked pepper on top), some of the salad on the side and a giant lemon wedge for garnish.

  • If you like, pour over the extra salad dressing on top.

  • Enjoy!