So the fish cakes were eventually made, one evening after work last week (Wednesday). I was quite tired by midweek. The weekend had been busy, baking and going out, Monday night yoga 🧘🏾‍♀️ class and Tuesday evening, after a ridiculous 2 hour drive home from work, then I launched myself into a 45 minute squash session with Ignacio. The game was great just the type of movement and energy that I needed.

However on Wednesday morning, I did feel kind of wrecked! I was working from home, so I was saved from driving but the work was no less intense. By the evening I didn’t want to do anything, I ditched the Wednesday night yoga 🧘🏾‍♀️ class we had been committed to attending. I did think it might be a good time to experiment with the fish cake recipe. So I did.

Another recipe that was a joy to make. It’s all about creating little moments of joy right now…

 

Ingredients

Makes 6 – 8

 

FOR THE FISH CAKES

 

Vegetable oil, for frying

300g skinless chunky white fish fillet, such as cod, hake or haddock, diced.

400g mashed potatoes

1 small packet (about 30g) of dill, finely chopped.

1 small packet (about 30g) of fresh coriander, finely chopped.

2 tablespoons English mustard powder

4 tablespoons plain flour

1 teaspoon chilli flakes

1 teaspoon ground ginger

1 teaspoon garlic granules

1 egg

Maldon sea salt flakes and freshly ground black pepper.

 

FOR THE PRESERVED LEMON MAYONNAISE

3 small, preserved lemons, deseeded and finely chopped.

4 heaped tablespoons mayonnaise

 

Instructions

 

Place a frying pan over a gentle heat, drizzle in a tiny amount of oil and add the fish.  Cook for 6 – 8 minutes until just opaque.  Transfer the fish to a sieve, break into flakes and leave to drain.

 

Preheat your oven to its highest setting.

 

Put the fish with all the remaining fish cake ingredients into a mixing bowl and season well with salt and pepper. Using your hands work the ingredients together really well, pummelling the mixture for several minutes into a smooth, even paste – the more you work the mixture the better it will bind together. Shape into 6 – 8 patties. Place the patties on a baking tray bake for 12 minutes until just starting to brown. Remove from the oven and finish cooking the fish cakes in a hot frying pan with a drizzle of oil for 4 – 6 minutes on each side or until nicely browned.

 

Mix the preserved lemons with the mayonnaise in a small bowl. Season with pepper and serve with the hot fish cakes.

 

Reference: Simply, Sabrina Ghayour, PAGE 152.