I was always under the impression that fishcakes are very difficult and time consuming to make and was not worth the effort. I always felt very sorry for the masochist who started this culinary evil!
Hubs enjoys buying fresh fish whenever we are in Arniston, Langebaan, Saldanha or anywhere at the coast for a weekend. Normally he barbeques the fish over a hot fire or sometimes he will make a fish potjie. Unfortunately we always end up with way to many fish especially when we fillet the fish. Some fish must always be frozen. For years Hubs asked me to make fishcakes with the frozen fish with me just thinking: “NOOOO, I am so not going through all of that for something not worth MY effort!”
A week or so ago he came home raving about the fishcakes that he ate at a function and I decided that this was it! I would ask him to assist me making the fishcakes, so that he will learn a lesson and never ask me for this again…… and to my surprise it was not such a big job after all and it was really delicious.
I used my Mother’s recipe and it makes a lot of fishcakes (Maybe my idea of too much effort came from the fact that you make such a large quantity with this recipe?!) We made it on a Friday night with some chips, and there was so much left that I served it on the Saturday afternoon as a fishcake salad with a fennel sauce.
The recipe for the fishcakes is enough to feed eight people but I think it can easily be divided to make less.
800g white fish fillets
500g potatoes, peeled and quartered
1 onion peeled and grated
60ml finely chopped chives
4 eggs, beaten
2.5ml cayenne pepper
2.5ml grated nutmeg
salt and black pepper
Dried breadcrumbs (I used Bokomo’s)
sunflower oil for frying
Steam the fish in a little water until cooked. Cool down.
Cook the potatoes in salted water until soft. Drain and mash.
Flake the cooked fish and mix with the mashed potatoes, onion, chives, eggs, cayenne pepper and nutmeg. Season with salt and pepper.
Form the mixture into small cakes and coat with the breadcrumbs.
Heat the oil in a large saucepan (the oil must be about 3cm deep) Fry the fishcakes on both sides until browned and cooked.
Serve hot or cold.
2 spring onions, finely chopped
20ml chopped chives
45ml chopped fennel
10ml corn flour
125ml fish or vegetable stock
Heat the butter over low heat and add the spring onions, chives and fennel. Cook over low heat until soft.
Add the corn flour to the cream and mix till smooth. Add to the fennel mixture and mix till smooth.
Slowly add the stock, mixing all the time. Sauté until the sauce thickens.
Remove from the heat and let the sauce cool down to room temperature.
For the fishcake salad:
Place a variety of salad and herb leaves on a serving plate with some sliced cucumbers, sugar snaps, spring onions and baby Rosa tomatoes. Place the fishcakes on top and serve with the fennel sauce and some extra fennel.
On a personal note:
Today is Boykie’s Birthday and he is 16 years old! My baby is getting big! The last week or so has been an emotional rollercoaster for me with lots of ups and downs. Some of the ups are that VG was selected as Prim at her res in Stellenbosch! Luckily there is a long weekend ahead and hopefully I will be able to recover from the past few days’ downs! I also hope that I will be able to catch up reading all my favourite blogs and answering all the comments that was left on my blogs! Looking at the weather forecast for theWestern Cape I am sure that we will have to spend most of the time indoors! I hope you will all have a fantastic weekend!