24.05.12 :: Home-made Simple Summer Fishcakes Enjoyed Al Fresco.

This is the BBC Good Food Simple Fish Cake recipe that I used. Click the image for recipe.

Tonight I wanted to make something that was tasty, summery, and could be conjured up using the few ingredients that I already had in the fridge/ cupboard or garden. I didn’t have any fish fillets as the BBC Good Food ‘Simple fish cakes’ recipe suggests, instead I had two frozen battered cod fillets which I carefully peeled the batter off and then placed into a pan of milk with a finely chopped red onion to boil away nicely.

I made my mash potato using the two remaining jacket spuds sat forlornly on my shelf and decided to root some fresh herbs from the garden to add a bit of tasty goodness to this simple dish. I opted for lemon thyme and parsley with some finely chopped red chilli and 5 finely sliced spring onions. I added this herby mix to the mash potato and flaked fish to form the basis for the fish cakes.

They were a little bit sloppy and so I needed to dust them with quite a bit of flour before dunking them in the beaten egg and covering in a dusting of fresh brown bread crumbs. I used 4 slices of toasted brown bread, finely grated, to make my crumbs. I then popped them in the fridge for 30 minutes as instructed to firm up a bit and then set about making Roasted Red & Yellow peppers stuffed with a simple lemon and herb cous cous, then popped them in the over with a drizzling of olive oil for around 25-30 mins.

We then fried the fish cakes on each side for a few minutes until heated through and golden brown on each side.

Finally, to accompany our fish cakes, we both had sliced cucumber and green salad, toasted pitta bread, garlic & red pepper houmous, guacamole and a drizzle of sweet chilli dipping sauce. mmm.

They were delicious! I think they tasted even better eaten in the garden whilst sipping on a glass of brandy and dry ginger.

To see my step-by-step photos of how I made them read on…