How to make fish cakes – recipe | Felicity Cloake Masterclass
Fish cakes have disappeared from the menu in recent years, which is a shame, as they are a delicious way to take what is, understandably, an expensive ingredient to the next level . Based on one of the greatest culinary love stories, fish and potatoes, they are almost endlessly adaptable to suit both your audience and what you have available, so don't Don't hesitate to play.
Preparation 25 minCooking 25 minFor 2 people
400 g floury potatoes (ex. maris pipers)Salt250g fish (see step 3)1 tbsp chopped chives1 tbsp capers (see step 7) 2 anchovy fillets in oil, drained and finely chopped 1 beaten egg 40g flour for coating 100 g of dried breadcrumbs 1 nice knob of butter 1 tablespoon of vegetable oil
1 Prepare the potatoes in pieces of equal size. Mealy potatoes are best here, as waxy new potatoes will have a hard time holding together. "model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">
Sweet potato will also work alone or in combination with the white variety, and you can also add about 75g of broccoli, divided into small florets, peas or carrots finely diced into the pot of potatoes towards the end of cooking.
2 Boil and mash the potatoesPlace the potatoes in a large saucepan with a generous pinch of salt and cover with cold water. Bring to a boil, then lower the heat and simmer until tender but not mushy.
Fish cakes have disappeared from the menu in recent years, which is a shame, as they are a delicious way to take what is, understandably, an expensive ingredient to the next level . Based on one of the greatest culinary love stories, fish and potatoes, they are almost endlessly adaptable to suit both your audience and what you have available, so don't Don't hesitate to play.
Preparation 25 minCooking 25 minFor 2 people
400 g floury potatoes (ex. maris pipers)Salt250g fish (see step 3)1 tbsp chopped chives1 tbsp capers (see step 7) 2 anchovy fillets in oil, drained and finely chopped 1 beaten egg 40g flour for coating 100 g of dried breadcrumbs 1 nice knob of butter 1 tablespoon of vegetable oil
1 Prepare the potatoes in pieces of equal size. Mealy potatoes are best here, as waxy new potatoes will have a hard time holding together. "model.dotcomrendering.pageElements.ImageBlockElement" class="dcr-173mewl">Sweet potato will also work alone or in combination with the white variety, and you can also add about 75g of broccoli, divided into small florets, peas or carrots finely diced into the pot of potatoes towards the end of cooking.
2 Boil and mash the potatoesPlace the potatoes in a large saucepan with a generous pinch of salt and cover with cold water. Bring to a boil, then lower the heat and simmer until tender but not mushy.
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