My ‘Extra Special’ Fish Cakes

wp-1470553379369.jpegI love the ‘extra special’ fish cakes you can find in supermarkets, they’re really big and super luxurious. So a while back I decided I would recreate these amazing fish cakes myself just to see whether I could make something as good, if not better.  It wasn’t much of a challenge as they are easier to make than you may think and taste amazing. You can have ‘extra special’ any day. 

Since my first try I’ve made fish cakes a few times but with the cheese in the centre these have to be my favourite. Drizzle some lemon juice over these when you serve for extra flavour or I served with cooked quinoa, gently fried peppers and spring onions with some lime juice.

Tip: When creating the patties, wet your hands before each and it will help stop the mix getting all over your hands.



My ‘Extra Special’ Fish Cakes


Makes 6

350 g potatoes (peeled and chopped)

400 g of salmon and other white fish (could be smoked, 200 g of each)

200 ml – 500 ml milk

3 bay leaves

2 tsp parsley

1 tsp chives

200 g breadcrumbs

80 g cheese (cut into six chunks)

1 egg (whisked)


To poach your fish, gently heat up your milk  (to gauge how much milk to use, just use enough to cover the fish) in an appropriately sized saucepan and place your fish in the milk along with 3 bay leaves. Let this cook for roughly 15 minutes on a very low heat until the fish is cooked through.

Meanwhile, boil your potatoes until they are soft (should take about 15 minutes) and then mash adding 3 tbsp of the milk used to poach the fish.

Preheat the oven to 180ºc/356ºf/gas mark 4.

To a mixing bowl add the parsley, chives, seasoning, 50 g of the breadcrumbs and the mashed potato. Combine.

Once the fish is cooked remove any skin, it should come away in a sheet, then roughly flake the fish.  Add to the fish cake mix and stir in gently, trying to maintain the larger flakes of fish.

Mould the mix into 6 equally sized balls, putting a piece of cheese in each fish cake then wrapping the mix around it, creating a patty shape.  Put the remaining breadcrumbs on a plate.

Use a pastry brush to cover each fish cake with the egg, then coat each in the leftover breadcrumbs making sure that it is equally covered and gently pressing the breadcrumbs in where necessary.

Place all the fish cakes on a lightly greased baking tray and bake in the oven for 45 minutes or until golden brown.



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