Helen's Fantastic Fishcake
Recipe by Helen Porter
Homemade Fishcakes - simple as simple gets. This makes 8 good sized fish
Put 4 large baked potatos in the oven, gas mark 220. Rub sea salt into
the skins and then turn the potatoes every 20 mins or so. They will take
about 1 hour and 45 minutes.
When the potatos are nearly ready, get a baking tray and place foil down
- leave enough so you can wrap the fish up!
Place 3 salmon fillets and 2 cod fillets onto the tray. Sqeeze a little
lemon and drizzle a little white wine if you have any! Wrap the fish up
and cook for 12-15 minutes or untill cooked. Please low down the oven
as opposed to the top where the potatoes should be
Once cooked take the potatoes and fish out. Leave both to cool.
Flake the fish and the inside of the potato into a bowl, add salt, pepper
and a few knobs of butter.
Lightly blend the mixture, but be carefully not to mash! Add about 2
handfuls of finely chopped spring onions and about 1 handfull of finely
Once all the mixture is together, put in a fridge and leave for a few
hours untill chilled.
Once chilled you can make the mixture into round patty shapes and again
leave to chill for at least half an hour
You then have 2 options
Option 1 - lightly dust in seasoned flour (sale & pepper) flour and
fry straight away
Option 2 - dust in flour, then in eff then in breadcrumbs. Dont buy shopped
breadcrumbs use some bread toast it and crunch up to make your own crumbs
but remember season them!
Serve with a wedge of lemon and salad with perhaps a oil and balsamic
About The Author
Helen Porter, internationally acclaimed celebrity chef, writes almost
exclusively for www.helensrecipes.com
the free recipe site to supercharge YOUR cooking!