Return to listing

Fish Cakes with Capers

A good way to make a pound (450 g) of fish seem just like 2 pounds (900 g).


This recipe is taken from Frugal Food


In a large mixing bowl thoroughly combine everything except the seasoning, the cayenne pepper and the ingredients for the coating; then taste and season.

(If the fish and potatoes are not freshly cooked and hot, the butter will need to be melted before adding it to the mixture.)

Now cool and chill the mixture for an hour or two to get it nice and firm, then when you’re ready to cook the fishcakes, lightly flour a working surface, turn the fish mixture out on to it and form it into a long roll about 6 cm in diameter.

Cut the roll into 12 round fish cakes.

Pat each cake into a neat shape, and dip each one first into beaten egg and then in the dry white breadcrumbs.

Now shallow-fry the fishcakes in equal quantities of oil and butter until golden brown on both sides.

Drain on crumpled kitchen paper and serve immediately.

Tartare sauce or parsley sauce would be a nice accompaniment.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

No recipes relate to this.




Popular topic
Latest post
Ask Lindsey... Quinoa
13 Oct 2015 06:35
Coffee Break Christmas
12 Oct 2015 16:22
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Square cake ingredients.
12 Oct 2015 12:27
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Kitchen update
10 Oct 2015 00:17
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by