My kids’ favourite fish cakes

My kids’ favourite fish cakes

By
From
At Home with Ben
Makes
20 small fish cakes
Photographer
Mark Roper

My wife and I have been making these fish cakes for our kids since we were living in the UK. They love them, even our middle child, Herb, who is the fussiest eater. In the UK we’d use hot smoked mackerel, as it was cheap and plentiful in London. It’s a little harder to find in Australia, but hot smoked salmon or trout works really well instead. You need to pick through the fish thoroughly, to make sure there are no bones.

The difference between hot smoked and sliced smoked salmon is the smoking temperature. Hot smoked salmon is cooked using hot smoke, whereas regular smoked salmon is cured using smoke that is cool. Using hot smoked fish means this dish is just a little easier and quicker to put together, because the fish flakes very easily and the flavour is slightly stronger.

These fish cakes can be eaten cold, so they’re great for kiddies’ lunch boxes. We send Ruby to school with them, along with some sweet chilli sauce to dip them in. They’re also delicious served with a cucumber and yoghurt salad.

Ingredients

Quantity Ingredient
500g potatoes, peeled
500g hot smoked mackerel, salmon or trout, bones removed
1 cup plain flour
2 eggs
1 cup milk
2 cups crushed cornflakes
200ml sunflower oil
50g butter

Method

  1. Boil the potatoes in salted water until tender. When cooked, drain and allow to steam dry, then mash.
  2. Flake the fish with a fork, making sure there are no bones left in the flesh. Combine with the dry mashed potato. Using your hands, form the mixture into bite-sized potato patties.
  3. Combine the flour and eggs in a bowl, then whisk in the milk to make a batter. You want the batter to have the consistency of pouring cream.
  4. Dredge the fish cakes in the batter. Allow them to drain for a couple of seconds, then roll them through the cornflakes. Pat the crumbed fish cakes into shape, then place them on a tray lined with baking paper.
  5. Heat the sunflower oil in a large frying pan over medium heat. Add the butter and when gently foaming, fry the fish cakes in batches so they are crisp and golden on all sides.
  6. When cooked, remove and drain on kitchen paper. Allow the potato cakes to cool a little before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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