Potato Fish Cakes

Calling all seafood and potato lovers! Potato fish cakes are here to elevate your culinary experience, blending the hearty flavors of mashed potatoes with the delicate texture of fish. This delightful dish is a harmonious union of tastes and textures that will tantalize your taste buds.

Embark on a culinary journey as you discover the simplicity and versatility of potato fish cakes. The key ingredients are just a handful: potatoes, fish, and a touch of seasonings. You'll be amazed at how these humble ingredients come together to create a dish that's both comforting and utterly satisfying. Whether you're a seasoned chef or a curious home cook, potato fish cakes are an accessible and delicious addition to your culinary repertoire.

Step-by-step

• In a large pan of salted water, boil two big potatoes.
• While the potatoes are cooking, place a piece of salmon or cod on aluminum foil. Season with some salt and black pepper, then wrap the fish up with the foil and bake in the oven for 15 minutes in a 200C preheated oven.
• When the potatoes are softened and you can easily insert a knife into them, drain the potatoes and peel the skin off (or leave the skin on if you got a nice one) and mash them with salt and black pepper.
• When the fish is cooked and slightly cooled down, break it into the mashed potato. Add a good lug of olive oil, fresh chopped flat leaf parsley or coriander, some spring onion, a fresh chopped chili, and one teaspoon of flour, then mash and mix it all up well.
• Dust your hands and work surface with some flour to work on it. Divide the mixture into four and lightly shape it into rounds and pat into circles. Let them sit in the fridge for an hour or so before cooking to firm them up.
• At this point, you could wrap and freeze them if you want to cook for other days.
• Heat up a frying pan with a lug of olive oil. Place your fishcakes and cook for about 3-4 minutes on each side or until crisp and golden.