Fish cake recipe

[MinnieMountain]

What's your go-to fish cake recipe? I want to try making them for the first time but there's such a variety.

Must not contain chopped egg.

Equal quantities of mashed potato and poached fish. Add lemon rind/chopped parsley/chopped capers. Shape to the size you require size and shape, roll in flour and fry gently until crisp and golden.

Last week I had fishcakes made with a hot-smoked salmon fillet and some shop-bought mashed potato. Squidged them together with some chopped fresh parsley, cooked them in the air fryer, served them with a simple salad (lettuce cucumber tomato) and a sauce of mixed Helman's mayo and Greek yoghurt.

Recommended for the lazy and hungry.

Chopped egg in a fishcake, never heard of it!!!!
@Minniemountainsounds good but I'd make them fishier and use panko breadcrumbs.

This is my mum’s recipe — it is good but not exactly cheap.
You need an equal weight of fish (all cod or e.g. a mixture of cod, salmon and smoked haddock) and potatoes, already boiled and mashed with butter.
Poach all the fish in seasoned whole milk, drain and reserve the milk. Flake the fish and remove any skin and bones.
Add fish poaching liquid to the mashed potato so that it's fairly soft but not sloppy.
Add the drained flaked fish.
Finely chop some parsley and cornichons/gherkins together and add to the potato and fish, mashing everything together. You can add a tablespoon or two of chopped capers too if you like. Refrigerate for an hour to firm up the mixture, then form it into thickish cakes, patting them into shape as you go. Refrigerate again until firm-ish.
At this point you can dip the fishcakes into just seasoned flour, or alternatively into flour, beaten egg and breadcrumbs placed in separate bowls. The order is first flour, then egg then breadcrumbs. (But just flouring them is easier and quicker.) then shallow fry them in hot oil until golden brown on both sides.
Serve with tartare sauce, or ketchup or HP.

Thanks everyone.

The chopped egg recipe is in Delia's How to Cook. I normally find it very reliable but none of us fancied that version.

I have in the past included grated cheese in fish cakes for a cheaper protein.

But now I'm wondering about a mutant Scotch egg fishcake mash-up. Smoked fish, herbs, maybe chopped mushrooms, mashed spud, enclosing a not-very-hard boiled egg, cooked until crisp on the outside.

Why not ? ? ?

The fishcakes of my childhood were tinned salmon and mashed potatoes served with peas and cucumber sprinkled with vinegar.

Melted cheese?! DS would be devastated. He's the one who asked for fish cakes and he hates melted cheese.

Oh I like the sound of the fish Scotch egg, especially with smoked fish. What about adding a little curry powder? I always think smoked haddock, egg and curry have a natural affinity. Think kedgeree

I love kedgeree and I love potato in a curry, but I think I'd prefer my 'Irish eggs' to just have potato. I'll have to try going this once the temperature is reliably cooler. Served with what I wonder? Maybe it wouldn't need anything else.

Can I ask whether you all mix a raw egg into the mixture to help bind it?

I've also seen some recipes with a cooked egg inside but then I add boiled egg to fish pies so maybe i'm just odd.

I don't use egg. Mashed potato with a little milk and butter, fish, chopped herb of choice. I don't use a breadcrumb coating either - if I did I suppose I would need beaten egg.

I won't mention the grated ch**se for fear of causing distress.

60% fish, 40% spud, herbs of choice (parsley and lemon zest or coriander and fresh chilli for example) an egg yolk to bind. Leave to rest in the fridge for half an hour ideally.

Dip in flour then whisked egg white then breadcrumbs and shallow fry.

We all love kedgeree too. Delia Smith's version is very similar to what my DGM who grew up in India made. As fish cake flavours, no way!

I CBA to make them and usually buy the ones that are just salmon and potato (no breadcrumbs) with hollandaise sauce in the middle.

But I think traditionally, they're just a way of using up leftovers or making fish go further, so apart from having roughly equal amounts of fish and potato, seasoning and perhaps herbs if you have them, there's no need to follow 'a recipe' as such. Just make them how you like/use up what you have.