Martin Shanahan suggests three delicious types of fish cakes to make.
Ingredients
Skate, Black Pepper and Thyme:
- 250 g skate (boned)
- 325 g mashed potato
- fresh thyme leaves (chopped)
- crushed black pepper
- salt
- 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
Skate, Black Pepper and Thyme:
- 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.
Salmon and Creamed Leek:
- Steam the fish until just cooked, allow to cool and flake into small pieces.
- 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.
Crab, Red Pepper and Celery:
- 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.
