Smoked Herring Fishcakes
Team leftover mashed potatoes with flakes of smoked fish for a main that is both frugal and fabulous.
- Serves: 4 persons
- For Fishcakes:
- 1cup/250 grams leftover mashed potatoes
- 1teaspoon flat-leaf parsley (finely chopped)
- 1spring onion (finely sliced)
- Pinch of paprika
- Salt (to taste)
- Pepper (to taste)
- 3 ½ounces/100 grams smoked herring (flaked)
- For Breading & Frying:
- ½cup all-purpose flour
- ½cup bread crumbs
- 1teaspoon butter
- 3teaspoon olive oil
Step 1Gather the ingredients.
Step 2In a large bowl, combine the mashed potatoes, parsley, spring onion and paprika.
Step 3Using a fine grater (we like to use a Microplane grater for this), zest about 1/4 of the lemon (yellow skin only) and add the zest to the potato mixture.
Step 4Break the eggs into a shallow soup bowl, whisk, and add 1 tablespoon of the eggs to the mash. Mix well.
Step 5Set the rest of the eggs aside until later.
Step 6Using your hands, carefully flake the herring, removing any skin or bones.
Step 7Fold the flaked fish through the potato mixture.
Step 8Cover a tray or large plate with plastic wrap. Form 8 evenly sized balls with the fish mixture and place on the tray, pressing gently down with the palm of your hand to form 8 fishcake patties.
Step 9Cover patties with plastic wrap and rest in the fridge for at least 20 minutes (or overnight, if making ahead of time).
Step 10Assemble three soup bowls: one with the leftover beaten egg from earlier in the recipe, one with flour, and one with fresh breadcrumbs (we like panko crumbs).
Step 11Dredge the herring fishcakes in the flour, making sure that they are evenly coated. Shake off any excess flour.
Step 12Dunk the fishcakes briefly, one by one, in the soup bowl with the beaten egg mix, allowing any excess egg to drip off.
Step 13Now transfer the fishcakes, one by one, to the dish with the bread crumbs. Toss each one in the bread crumbs until it is thoroughly coated.
Step 14Add butter and olive oil (you'll need about 1 tablespoon butter and 3 tablespoon olive oil) to a large frying pan and heat until the butter turns foamy.
Step 15Add half of the fishcakes and cook until the bread crumbs turn golden and crispy - they'll need about 3 minutes a side.
Step 16Remove the fishcakes from the frying pan and allow to drain on kitchen paper.
Step 17Repeat the process with the other 4 fishcakes.
Step 18Serve with baked thick-cut oven fries , salad, lemon wedges, and our fresh tarragon & garlic mayonnaise . Enjoy!