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    Fishcakes were one of the first things I learned how to cook – its so simple to do and the ingredients are usually at hand in the pantry or fridge, making it the perfect reliable standby when you’re feeling unimaginative. All it really is is fish (fresh or tinned) and mash, coated with breadcrumbs.

    Quintessentially English, you can pretty much find fishcakes in most cafes and pubs around the UK. These days, there are other versions – like the spicy Thai type served with a cucumber dipping sauce, or with salmon and capers coated in matzo meal.

    Delia’s original recipe from “How To Cook” was served with the traditionally English accompaniment, parsley sauce. My version below uses Delia’s as its foundation, but I’ve adapted it to my family‘s tastes – which includes it being served with a cheat “Aioli”. Recipe also provided below.

    Fishcakes With Aioli

    4 medium potatoes – peeled, quartered – boiled and mashed
    1 large slice of fresh tuna (or a tin of pink salmon) – de-boned and skinned.
    Butter, olive oil
    3 tbsp. capers
    2 tbsp. chopped cornichons
    Fresh parsley, chopped
    2 large cloves garlic, crushed
    1.4 cup mayonnaise
    2 tbsp. plain yoghurt or creme fraiche
    Lemon juice
    Bread crumbs/ matzo meal
    Egg, beaten

    1. Grill the tuna with a little olive oil, season.

    2. When tuna is done, sprinkle with lemon juice, chop into smallish peices.

    3. Add fish to the mashed potatoes, with a little olive oil to moisten.

    4. Add cornichons, capers, more lemon juice, parsley. Season to taste.

    5. Form into patties, dip in beaten egg, roll in breadcrumbs or matzo meal. Chill in fridge.

    6. Mix mayo with garlic, a squeeze of lemon juice, pepper, yoghurt. Chill in fridge.

    7. Cook patties until golden brown, serve scattered with some capers and parsley, with aioli alongside for dipping.

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