There are many components that form long lasting, strong friendships. I can say, without a doubt, that food is one of the main ones constantly bringing my best friend (Soraya) and I together. There isn’t a day that goes by where we don’t talk about food.
Although we live miles apart now, we spend hours on the phone making each other hungry. We give each other ideas for supper, share stories about how we botched up a recipe or thought we did (only to find they turned out to be a work of ‘delicious-ness’). Each day pictures are sent back and forth of what we are eating, cooking, baking or inspired to make. Yes, we are those annoying people that take pictures of everything we eat; that’s if we haven’t devoured the plate before the camera comes out…
Recently Soraya made fish cakes for dinner; from the picture and constant praises of her own efforts, I was inspired to experiment. I’ve never made fish cakes before, so I decided to keep it simple. I soon realized, I had nothing to worry about. Little went wrong and they actually turned out to be thick, juicy and more-ish… Yep, even if I say so myself!
This is my first attempt, basic fish cake recipe. Feel free to add in your own flavour and ideas; that’s all part of what makes home cooking fun! You may see a newer version later on with a few improvements and additions… Enjoy!
3 Medium potatoes, peeled and boiled
1 Small onion, grated or finely chopped
4 – 5 Hake Fillets, thawed
2 tsp Margarine
1 tsp Garlic, crushed
300 ml Milk
1 tsp Mixed dried herbs
2 Eggs, medium
Salt and Pepper to taste
1. In a pot of water, boil peeled potatoes until soft. Pour out the water and mash.
2. Add the margarine, salt and pepper, garlic and onion into mashed potato. Once all mixed well and mashed together, leave to cool down.
3. In another medium to small pot, pour milk in. Add seasoning (salt and pepper and herbs) and bring to the boil.
4. Once boiling point has been reached, lower the temperature and place fillets in. Cover with lid and allow to poach for 2 – 3 minutes, or until fish flakes.
5. Place fish on roller towel to absorb liquid. Press out excess liquid, if need be.
6. Flake fish into cooled down mashed potato and mix together.
7. Divide up into sections, compress into ball-shape cakes and leave to rest in the fridge for a few minutes.
8. Just before you are ready to shallow fry the cakes, dip them in egg and coat with breadcrumbs.
9. Shallow fry the cakes, on a medium to low heat. You don’t want to burn them; fry until golden brown and crispy.
1. If you are like Soraya, and not a fan of raw onion in your mash, you can fry them in the margarine, until translucent and soft, and then mix it with the mash.