Everybody likes fishcakes. I remember the bright orange breaded ones we used to get in the fishmongers. They are easy to make at home. Choose sustainable white fish such as hake, coley and pollock. I like to add in some sea trout or salmon to add extra flavour. As a rule, use about the same amount of potatoes as fish. You can flavour with anything you like.


400g white fish

100g sea trout or salmon

semi skimmed milk

2 fresh bay leaves

2 sprigs fresh thyme


500g floury potatoes, Desiree, Maris Piper, peeled

blob unsalted butter

1 tablespoon salted capers, soaked

unwaxed lemon

2 tablespoons finely chopped flat leaf parsley

smoked sea salt

black pepper


3-4 tablespoons plain flour

2 free range eggs

6-8 tablespoons fresh breadcrumbs

Corn oil for frying

Check the fish carefully to remove any bones.

Wash it well in cold water and lay in a shallow saucepan.

Add the bay leaves and thyme.

Add enough semi skimmed milk or water to cover.

Bring to a gentle simmer and after 5 minutes take off the heat and set aside to cool.


Boil the potatoes in salted water until cooked.


Mash with a good blob of butter and a splash of milk.

Tip into a large bowl.

Flake in the pieces of cooked fish into the potatoes, peeling off any skin and discard.

Rinse and chop the capers and add with the parsley, zest and juice of the lemon.

Add a sprinkling of smoked sea salt and plenty of freshly ground black pepper.

Taste the mix and adjust the seasoning.

Put on the fridge for half an hour or so to firm up the mixture


Prepare three separate shallow bowls with seasoned flour, beaten eggs and breadcrumbs.

Now you’re ready to go! Great job for the kids.

Dip your hands in a little flour and form the mixture into fish cakes.

Dip each into flour, coat on all sides with beaten egg then press them onto the breadcrumbs to coat them.

Set aside on a flat plate. You will be able to make about 8.


Warm the oil in a shallow frying pan.

Test it with a small piece of bread and wait until it is sizzling before adding the first 4 fishcakes.

Fry until browned then turn to cook on the other side.

Drain onto kitchen paper and hold in a warm oven until all the fish cakes are cooked.

If you want an extra treat, make some home-made tartare sauce. Add chopped capers, gherkins, a grated shallot, parsley and lemon juice to your favourite mayonnaise. Season with a little cayenne pepper.