My son Ted, who is 8, loves fish. It has to be one of his favourite foods. As I have mentioned in many of my posts before, it’s a food I would like to encourage him eating as it’s so good for us. There is one small challenge I have to face with Ted. Ted doesn’t really like to eat the same meal over and over again. In many ways, it’s hard work but in other ways this keeps me on my toes. It helps me to search my brain for different ideas.
One of Ted’s favourite dinners is fishcakes. I decided to cook these for dinner the other evening. I had a small tin of anchovies in the cupboard and I decided to throw them into the pot as well. The anchovies added an extra saltiness to the fishcake. It made them taste like a hot summers day by the sea. For me, these fishcakes made a delicious change from the plain fishcakes I normally cook for dinner. We really enjoyed this dish and we hope you will too.
Do you love fishcakes and if so, what’s your favourite? Let me know in the comments below and please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Baking Tray
- Spring Onions x 6 – 8 (1 bunch)
- Salmon x 500g
- Anchovies x 6 – 8 (1 tin)
- Potatoes x 800g
- Carrot x 1 large
- Olive oil x 6 – 8 tbsps
- Ground flaxseed or breadcrumbs x 6 – 8 tbsps
- Start by peeling the potatoes and cutting them into 1 inch chunks/pieces.
- Next peel the carrots and cut into small 1 centimetre pieces.
- Slice the leek and set these aside.
- Put the large pan on a high heat and add water.
- Bring the water to the boil and add the carrots.
- Cook the carrots for about 5 minutes.
- Put the colander over the boiling water and place the salmon in.
- Steam the salmon until the flesh becomes very easy to pull apart.
- It should take about 5 – 10 minutes to cook.
- Once the salmon has cooked remove the skin.
- It should come off very easily.
- Once it’s done remove the salmon from the heat and set aside.
- Now add the potatoes to the boiling water.
- Bring the water to the boil again and then turn the heat down to simmer.
- Cook everything for a further 10 minutes.
- After 10 minutes put a fork into the potatoes and if they fall off easily they are cooked.
- If not, cook for another five minutes and check again.
- Once cooked, remove from the heat.
- Pour the potatoes through the colander and set aside.
- Meanwhile, put the frying pan on a high heat and add oil.
- Spread the oil across the base of the pan with a plastic brush.
- When the pan is hot add the spring onions and fry for about 5 minutes.
- Once the spring onions become transparent/see through and start to soften remove the pan from the heat.
- Put the potatoes back into the large pan and add the spring onions.
- Chop the anchovies into very small pieces and put these in the pan too.
- Sprinkle salt and pepper to taste.
- Add in the olive oil and mash all the ingredients together.
- Now shape the potato into 8 fishcakes and put in the fridge for about 30 minutes to 1 hour.
- Prepare the bowl with flax seed.
- Take the fishcakes from the fridge and start to prepare the coating.
- Dip the first fishcake and cover in the flaxseed.
- The flax seed acts like the breadcrumb coating so if you aren’t intolerant to bread then please feel free to use it instead.
- Repeat this process for all the fishcakes.
- Put the frying pan back on a high heat and add oil.
- Again spread evenly across the base of the pan.
- Put the fishcakes into the pan and fry until the coating becomes golden brown.
- Turn the heat down during this process as it will help to heat the middle of the fishcake.
- Now repeat this process for all the fishcakes.
- Then serve and enjoy.
Salmon and Anchovies Fishcakes was a huge success in our house. My little family really enjoyed this dish. It was easy to prepare and cook. Plus, it would be a great dish to make in advance of a meal and then put into the freezer for a really quick mid week dinner. It’s a yummy dish that could be served with beans or salad too. However you decide to eat this dish, as always, please enjoy. Thank you xxx