Over the years there have been old-fashioned cakes of cod with calming parsley sauce; chilli-hot balls of prawn and lemongrass and flat cakes of spiced brown crab. Photograph: Felicity Cloake for the Guardian. Follow Nigel on Twitter @NigelSlater, Above: smoked mackerel fish cakes. Email Nigel at nigel.slater@observer.co.uk. Having established that beaten egg trumps melted butter in the firm fishcake stakes, I'm sceptical of the use of double cream and egg yolk in the Prawn Cocktail Years recipe – that, surely, takes the dish into dinner party territory, rather than the Sunday supper at which it properly belongs. Simon and Lindsay coat their fishcakes in flour, rather than the more traditional egg and breadcrumbs, while Nigella uses matzo meal. ou could measure my life in fish cakes. The recipe from Le Caprice, as well as that of gastropub queen Trish Hilferty (who has written an entire book in celebration of the union of fish and potato, Lobster and Chips) calls for potatoes mashed until smooth without butter or milk, and Simon and Lindsay keep things even simpler and crush them with a fork. Serves 3potatoes 500g, flourybutter 50gchives 4 tbsp, fresh, choppedsmoked mackerel 1, wholebeetroot 150g, cooked horseradish 30g, grated root. I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' Times are estimated. I was sold – on posh restaurants, cream carpets and, most of all, fishcakes containing actual seafood. Set a large oven-proof skillet over medium-low heat and add a thin layer of oil to cover the bottom. You will need the beetroot to be fairly dry. Hong Kong recipe: How to prepare Fish Cake for cooking! Are they the best leftover mash can aspire to, or do you have another favourite fish and potato combination up your sleeve? Mackerel, smoked on the bone until its blue-and-silver skin turns a rich burnished gold, makes a fine addition to a fish cake. Our 25 Best Hot and Cheesy Dips Got Serious Game Baked Brie Recipes ... Back to Fish Cake Recipes More Fish Cake Recipes. Leave for 30 minutes until some of the juices have drained from them. ... About 286 results for Observer Food Monthly's 20 best recipes. The Guardian - Back to home. 1. Cut the spring onions into fine slices. Over the years there have been old-fashioned cakes of cod with calming parsley sauce; chilli-hot balls of prawn and lemongrass and flat cakes of spiced brown crab. Warm a thin layer of oil in a nonstick frying pan then add the butter and let it melt. In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as we will see, very flexible things (well, until you try to keep them together in the pan, that is). Put into the fridge for at least half an hour to firm up. Hardboiled eggs, as used by Simon and Lindsay, make the mixture too crumbly, but, thinking laterally along the lines of a classic tartare sauce that so often accompanies fish, I've added capers for a salty hit along with some finely chopped anchovies, rather than the anchovy essence suggested in the Prawn Cocktail Years. Serves 4potatoes 1kg, flourycourgettes 250gsalmon 450gspring onions 4oil and butter a little for frying. Slice the mackerel in half lengthways, removing the skin as you go, then remove the flesh from the bones in large flakes. - Duration: 6:15. letscookchinesefood com 99,088 views. Kate and William, Petrarch and Laura, cod and chips: fish and potatoes are up there with the world's greatest love stories. Such is the essential genius of the recipe, however, that it's quite acceptable to cook some specially – but what kind? Cook for 10 minutes, then add the ginger, garlic, chilli, cumin and salt and cook for a further 5 minutes. Peel and slice the potatoes into large pieces, then boil in salted water until tender. It is worth the time it takes to salt the grated courgettes. In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as we will see, very flexible things (well, until you try to keep them together in the pan, that is). I find the buttery mash makes the finished fishcakes too soft – even after chilling, it's difficult to get them into the pan in one piece, something which also applies to Trish's use of melted butter rather than beaten egg as a binding. Dame Judi Dench was there, her words muffled by an impossibly thick carpet, but even the presence of M at the next table couldn't distract me from the luxuriously-sized fishcake in a pool of piquant sorrel sauce that was set before my callow teenage self that afternoon. Home made fish cake - Hot Bar / Korea street food - … I’m sharing my favourite fish cake recipe today – something very Atlantic-Canadian (my roots!). Finely grate the horseradish root into the fish-cake mix, season with black pepper then shape into six small fish cakes. Angela Nilsen uses cod or haddock in her ultimate fishcakes – and although they're lovely and fluffy I find them ever-so slightly dry in texture after the others: a combination of fish, I conclude, offers the best of all worlds. It has the advantage of coming ready cooked, ready to fold into mashed potato, but although the flavour combination is good, frying an oily fish like mackerel makes the cakes rather greasy, and although I don't season the mix, they're still very salty. However, you can use tinned salmon fillets in order to make tinned salmon fish cake. Turn carefully with a palette knife and let them cook for a further few minutes until golden. Fold in the beetroot briefly, mixing just enough to incorporate the beets without making the mixture pink. Sorrel sauce and Judi Dench are entirely optional. Pat the mixture, using lightly floured hands if necessary, into six small cakes then set them aside in the fridge for 30 minutes. When the oil is hot, cook the fish cakes (in batches) for about 3 minutes per side, or until light golden brown. Fish cakes are a staple, something you can batch make and freeze for future dinners, so it's always a good idea to have some to hand for quick, tasty meals when you can't be bothered to tackle a whole fish pie recipe.For the fish, you can use cod, smoked haddock, salmon or a mix, just make sure they're sustainably sourced. I served these this week because of an overload of small squashes that came my way, grating them and squeezing out the excess juice first to create a fish cake that was quite open in texture and therefore light and crisp. I find both of these, however, lack the satisfying crunch that makes such a pleasing contrast to the soft, savoury starchiness within – or maybe I'm just nostalgic for the chippie. Photograph: Felicity Cloake for the Guardian, Angela Nilsen fishcakes. 6:15. 3. I have rolled them in breadcrumbs, polenta or salt and pepper-flecked flour and offered them up with sauces of spinach, tomato, parsley or chilli. Savoury, crisp and starchy, fishcakes are not a particularly sophisticated pleasure, wherever you eat them, so keep things simple with plain potato, a mix of fish, and a couple of zesty flavourings. I have rolled them in breadcrumbs, polenta or salt and pepper-flecked flour and offered them up with sauces of spinach, tomato, parsley or chilli. There are few dishes Nigel loves more than a fish cake – from cod with parsley sauce to prawns and chilli, Last modified on Tue 9 Jul 2019 04.49 EDT. Transfer the skillet with the fish cakes to the oven and cook for 10 to 12 minutes, or until fish is cooked … Moira Hodgson rooted this classic out of Claudia Roden’s terrific cookbook, “Everything Tastes Better Outdoors,” and brought it to The Times in 1987: a flourless orange and almond You could measure my life in fish cakes. Heat a frying pan with the butter and oil until the butter begins to foam. One of the beauties of the fishcake is how easy it is to play around with: once you've tailored the basics to your satisfaction, the choice of icing on this particular cake is very much up to you. The Fish Cakes recipe out of our category Shrimp! As every canny cook knows, perfectly good fishcakes can be made from leftover mash, but Hugh and Nick make some specifically for the purpose, adding 50g butter to the pan. If you don’t, you may find your cakes are too wet and won’t crisp appetisingly in the pan. I particularly remember one made from kippers that made a somewhat splendid Sunday breakfast. Peel the potatoes and cut into evenly sized chunks. Add the mackerel flesh to the potatoes, checking carefully for bones. 12 fantastic fish cake recipes Whether you're looking for a light meal or a tasty starter, fish cakes are a great idea. Can use tinned salmon fish cake recipe, seasoned to perfection and taste like home – food. Fishcakes the best fish cakes are too wet and won ’ t you... 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