Fishcakes are a firm favourite with many families for a speedy midweek tea – but have you ever tried making your own? It’s simpler than you’d think, and these lemon and parsley fishcakes taste better than anything you can get out of a packet. Serve them with homemade tartare sauce, potato wedges and a generous pile of peas for a complete meal.
- 500-600g white fish, eg, coley
- 450-500g mashed potato
- Zested rind and juice of 1 lemon
- 2tbsp chives
- 4 spring onion, finely chopped
- 2tbsp plain flour
- 2 medium eggs, beaten
- 150g dried white breadcrumbs
- Rapeseed or sunflower oil, for shallow frying
- For the tartare sauce:
- 4tbsp mayonnaise
- 1tsp Dijon mustard
- 1tsp horseradish sauce
- 1 shallot, peeled and finely chopped
- 1tbsp capers, drained and chopped
- 1-2 small gherkins, chopped
- 1tbsp freshly chopped parsley
- Lemon slices, to garnish
Place the fish in a large pan and cover with water. Bring to the boil and simmer for 3-4 mins. Turn the heat off and leave the fish to poach for a further 3-4 mins until it’s cooked through and flakes easily. Drain the fish well.
Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper. Divide the mixture into 12 and shape each into a fishcake.
Mix the flour with salt and pepper. Dip each fishcake in the flour, then the beaten egg and finally in the breadcrumbs. If time, chill them before cooking.
To make the tartar sauce, mix all the ingredients together and season with salt and pepper. Spoon into a bowl and garnish with quartered lemon slices.
Heat some oil and cook the fishcakes in 2-3 batches, cooking for 4-5 mins on each side until crisp and golden and heated through. Serve immediately with tartar sauce.
Top tip for making Lemon and parsley fishcakes
Any boneless white fish can be used for these fishcakes – we used portions of frozen coley, which I allowed to defrost before using, so they were quite inexpensive to make.