Today I'd like to share an idea for a practical way to incorporate more fish into your everyday diet - cod and potato fishcakes with a simple gherkin sauce.
Fishcakes are crispy on the outside and delicate inside. There is a light citrus undertone in the flavour, while the fish taste is subtle and not dominating. Add in gherkin sauce that rounds out the dish beautifully and would go well with any fish-based meal. Add in your favourite salad and you will get a delicious, complete meal.
You'll find the list of ingredients, method and approximate nutritional value below.
Turn on CC to watch the video.List of ingredients (makes 8 fishcakes)
Fishcakes
- 500 g potatoes
- 4 cod fillets (~550 g)
- 2 bay leaves
- 160 ml milk
- 160 ml water
- 1/2 tsp lemon zest
- Spring onions
- Small bunch of parsley
- Small bunch of dill
- 1 tbsp mayo (I'm using light)
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 2 tbsp (~40 g) flour
- 1 egg
- Breadcrumbs (~50-60 g)
- Frying oil
Gherkin sauce
- 1 small onion (~ 60 g)
- 40 g butter
- 2 tbsp (~30 g) flour
- 500 ml vegetable stock
- 115 g gherkins
- 1 tbsp chopped parsley
Method
- Peel 500 g potatoes and cut them into 2 cm cubes. Put them into a medium pot, add a generous pinch of salt and cover them with boiling water, straight out of a kettle. Cook potatoes for 10-15 minutes, until a fork inserted into a potato comes in without difficulty. Take potatoes off heat, drain them and set them aside for remaining water to evaporate, uncovered.
- Put 4 cod fillets into a pan. Add 2 bay leaves and pour in 160 ml milk and 160 ml water. Cover pan with a lid and bring liquid to a simmer. Cook fish for 4-5 minutes, take it off heat and set aside in milk and water, uncovered, for another 10 minutes.
- Cut spring onions into thick slices. Chop parsley and dill finely.
- Take fish out of liquid. Season it generously with ground black pepper and shred it into large flakes using two forks.
- Mash potatoes. Add a heaped tbsp of mayo, 1 tsp Dijon mustard, 1/2 tsp freshly grated lemon zest, 1 tbsp parsley, 1 tbsp dill and 1 tbsp spring onions. Season with 2 pinches of salt and 2 pinches of ground black pepper. Mix the contents of the bowl until everything is evenly distributed in potatoes. Add fish flakes and mix them in gently not to break them up too much.
- Divide fish and potato mixture into 8 equal parts and form each of them into a 2 cm thick disc on a floured cutting board. Remove excess flour.
- Cover formed fishcakes carefully in lightly beaten egg and breadcrumbs. Fishcakes are quite delicate and easy to break at this point, so use a spatula or a fork if it helps. Place fishcakes on a plate and put them into a fridge for 30 minutes to firm up.
- Meanwhile, prepare gherkin sauce. Cut one small onion into fine cubes. Grate 4 medium gherkins on a coarse grater.
- Melt 40 g butter in a medium pot. Add cubed onion and cook it for a few minutes until it becomes soft and translucent. Add 30 g flour and cook it, stirring, for a minute or two, until it releases a pleasant, slightly nutty aroma.
- Turn heat down to low and pour 500 ml vegetable stock into the pot in two batches, stirring energetically each time to prevent lumps from forming.
- Once you get a smooth sauce, turn heat up a bit and add grated gherkins and a tablespoon of chopped parsley. Stir through the contents of the pot to distribute gherkins and season sauce to taste with salt and ground black pepper. Cook for 2-3 more minutes, take pot off heat and set it aside, covered, to cool slightly.
- Heat up enough oil in a pan to reach 1/4 of fishcakes' height. Cook them for 4-5 minutes per side, until beautiful and golden. Take ready fishcakes out of the pan and place them on a plate lined with paper towel to remove excess fat.
- Serve with your favourite salad.
- Enjoy!
Approximate nutritional value
Fishcakes (100 g)
- 205 kcal
- Carbs: 15 g
- Fat: 11 g
- Protein: 12 g
- Fibre: 1 g
1 serving (2 fishcakes + gherkin sauce)
- 568 kcal
- Carbs: 41 g
- Fat: 31 g
- Protein: 31 g
- Fibre: 2 g
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