This time of year is a tough one – the January blues. When it comes to food, everyone just wants to indulge in everything that is bad for you, in front of a box set, curled up under a blanket. And it’s even harder to feel inspired if you’ve just started a new diet! I find it difficult to think of different recipes and meals to eat – particularly when I’m cooking all day. Last week, I made some crab cakes at work and really fancied having some fishcakes. They’re easy to do and cheap to make. You can put whatever you want in them really to suit you, I made mine spicy to liven them up a bit but as they are a good thing for a whole family to eat, you may want to adjust them so they are more ‘child-friendly’. I think 1 per person is more than sufficient but you can make more if you wish.
Prep time: 30 minutes.
Cooking time: 10-15 minutes.
- 100g cod per person.
- 100g potatoes per person – dice them to be mashed.
- 3 fresh chilli’s finely chopped.
- 3 garlic cloves crushed.
- 20g fresh ginger finely chopped.
- Handful of coriander finely chopped.
- Salt and pepper to taste.
- 2 medium eggs beaten.
- Before forming the fishcakes, you need to cook the cod. I poached mine in a large pan and covered it with milk, coriander seeds, peppercorns and cloves for 15 minutes. Remove the fish from the pan and set to one side.
- While the cod is cooling down, place the potatoes in a saucepan and boil them until they are ready for mashing.
- Skin the cod and flake it into a large bowl. Ensure there are no bones.
- Mash the potatoes and add them to the cod. Mix together thoroughly. Season with salt and pepper.
- In a small frying pan, gently fry the chilli, garlic and ginger on a medium-low heat for 10 minutes.
- Add the chilli, garlic and ginger to the fish and potato mix. Stir thoroughly.
- Add the coriander and form into fishcakes. Before coating in breadcrumbs, place in the fridge for 1 hour or until they are cool and solid.
- Coat the fishcakes in egg then roll in breadcrumbs, ensuring they are totally covered.
- A little life hack – heat the fishcakes through in the microwave for 1 minute each. This will ensure they are hot enough and the frying process will be to purely colour the fishcakes and make them crispy. When you put fishcakes in a pan cold, they tend to take a long time to heat through and can often result in the breadcrumbs burning as they have been frying for too long. Cook on a medium heat for around 3 minutes each side. I serve mine with salad and a sweet chilli dipping sauce.