Fish Cakes Three Ways

Martin Shanahan suggests three delicious types of fish cakes.

Ingredients


  • skate, black pepper and thyme:
  • 250 g skate (boned)
  • 325 g mashed potato
  • fresh thyme leaves (chopped)
  • salt
  • crushed black pepper
  • 50 g seasoned flour
  • salmon and creamed leek:
  • 250 g organic fresh salmon
  • 100 g leek, sliced (cooked and mixed with a little fresh cream)
  • 325 g mashed potato
  • salt and pepper
  • seasoned flour
  • crab, red pepper and celery:
  • 250 g white crab meat
  • 325 g mashed potato
  • 1 red pepper (seeded and finely diced)
  • 2 stalks of celery (stringed and finely chopped)
  • salt and pepper (seasoned flour)
  • 1 egg (beaten with fork)
  • breadcrumbs

Method

  1. Skate, black pepper and thyme:
  2. Steam the fish until just cooked, allow to cool and then flake into pieces. Mix together with the potato, the thyme and black pepper. Season with salt. Add one whole egg to the mix for binding. Wet your hands and form mixture into fish cakes. Dip into seasoned flour (dust off the excess) and place in the fridge to rest.
  3. Salmon and creamed leek:
  4. Steam the fish until just cooked, allow to cool and flake into small pieces.
  5. Mix together with the creamed leek and the mashed potato. Season the mixture. Add one whole egg to the mix for binding. Wet your hands, then form into fish cakes- this amount of fish and potato should make a good-sized cakes – then dip into seasoned flour (dust off the excess). Place in the fridge to rest.
  6. Crab, red pepper and celery:
  7. Mix together the crab, potato and vegetables. Season with salt and pepper. Wet your hands, then form into fish cakes, and dip into the seasoned flour (dust off the excess). Then the egg, and finally cover with the breadcrumbs. Place into the fridge to rest.




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