“A woman without a man is like a fish without a bicycle.”- Gloria Steinem
Fish cakes, for some reason I LOVE fishcakes. I gravitate towards them on menus and am always positively thrilled with the chutneys, sauces and pickles that can be found in their accompaniment. The day my door was being fixed, I decided I would try my hand at good old fashioned fish cakes. I looked at dozens of recipes and hmmed and hawwwed. There were so many varieties it was almost overwhelming!
What did I do? I winged it. I combined bits and pieces of all the recipes I had viewed and whipped up what was to probably be a holy mess of fish cakes. It turned out one of the carpenters working on my door was a fish cakes connoisseur, or at least that is both what him and his son told me, so he gave me a little bit of advice. I ended up sending him home with half a dozen! I was pleasantly surprised at what my little kitchen turned out and would make them exactly the same way again. For a modern take on a classic item, find my recipe and pictures below.
Mich’s Everything-But-Kitchen-Sink Fish Cakes
You will need:
-500g fresh haddock (3-5 fillets, depending on size!)
-300g fresh salmon
– A bottle of beer, or a glass of white wine…whatever you got goin’
-5-6 medium potatoes
-A bunch of green onions, chopped
-A small bunch or cilantro or parsley (I am partial to parsley as cilantro is the devil to my taste buds!) chopped
-Juice of a lime
-Juice of half an orange
-Zest of that same orange!
-Good sprinkle of salt and pepper
-Dash or four of your fav. hot sauce
-Dollop of olive oil
-bread crumbs of choice
Turn your Kenmore on to 350 and let it preheat. In a baking dish, place raw fish and pour wine or beer over top (I used beer cause I am more of a red wine gal). Add the dollop of oil and a sprinkle of salt and pepper. Bake for 20-25 min, you don’t want to over cook your fish! Next up peel and boil your potatoes, when soft mash em up…if they are too dry add a bit of oil. Be sure to allow your fish and potatoes to cool for 10-15 minutes. In that time chop up your greens, zest your orange and prep the rest of the ingredients. In a large mixing bowl, add 2.5 cups of potatoes, your drained and broken up fish (if should be tender and fall apart), your green onions, parsley/ cilantro, citrus juices, hot sauce and zest. Mix with your hands and add more potato if the texture requires it and then salt and pepper to taste. Form little patties in your hands, about 2 inches in diameter, and lay both sides in bread crumbs. In a large pan, heat some oil and cook fish cakes a few at a time on med heat. 2-3 min on the first side should do it then carefully flip them (you don’t want them to fall apart) and cook for 2-3 minutes on the second side. I served mine with a dollop of Greek yogurt that I added some lime juice, lime zest and some hot sauce to! Delicious!