Dill and Lemon scented Fishcakes
When my family and I traveled to the East Coast provinces, we discovered the delicious world of fishcakes (sometimes spelled fish cakes). There are numerous variations of this dish, but my personal favorite includes a touch of sweet potatoes to moisten the cakes instead of regular potatoes. Feel free to experiment with ingredients like dill, chives, green onion, and your preferred spices to customize the flavors to your liking – your kitchen, your rules.
Not only are fishcakes flavorful, but they also pack a nutritional punch, being rich in thiamin, niacin, vitamin B6, folacin, vitamin B12, and iron. For a well-rounded meal, pair these fishcakes with fresh garden greens or crisp raw vegetables. This straightforward recipe allows for easy prep a day in advance, ensuring a quick 15-minute turnaround time from fridge to table once you're back home.
Fishcakes are easy to make!
Scrumptious fishcakes and made surprisingly quick to fit your hectic life. Fish and seafood cooking with love from Canada.
Yield: 8-12 pieces
Ingredients:
1 kg fresh or frozen fish filet of your choice( I used filet of sole, cod and salmon)
2 large eggs
juice from 2 lemons
1.5 cups panko breadcrumbs or crushed water crackers
1 sweet potato, peeled, chopped and steamed
1/4 cup fresh dill, finely chopped
1/4 cup fresh parsley, finely chopped
1/2 cup olive oil mayonnaise
salt and pepper to taste
olive oil as needed
Tartar sauce as a garnish on side
Instructions:
Put at least 2 cm of water in the bottom of a steamer, cover and bring to a boil. Lay the fish on the steamer's rack, making sure the rack is elevated above the water, and cover again. Steam 4 to 8 minutes, or until the fish is done. Transfer steamed fish to a plate. Let cool completely.
With help of fork, flake the fish into small pieces.
Steam sweet potatoes and puree it well once cooled down.
Mix all ingredients in the bowl: eggs, dill, parsley, panko breadcrumbs, mayonnaise, pureed sweet potatoes and lemon juice. Add steamed fish.
Mix all ingredients well with wooden spoon or with your hands.
Form 8-12 fishcake patties and refrigerate them until you are ready to fry them and serve them immediately. To fry them, heat up the skillet with some olive oil over medium heat. Cook each fishcake for 5 minutes on each side. If you decide to make the patties thinner than mine, the cooking time maybe 3-4 minutes on each side. Serve them straight away.