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Cos I'm really impressed with myself, I thought I'd share my fishcake recipe with you. It can be done with any kind of fishy type substance from tinned tuna to more exotic seafood. I've done a few now, and the following one is my favorite.
Prawn and Crab fishcakes.
6 medium spuds
350g cooked and shelled prawns
350g crabmeat (crab sticks are fine)
2 eggs
2 cloves of garlic (or a teaspoon of lazy garlic)
half tsp salt
half tsp coarse pepper
6 spring onions
grated cheese
golden breadcrumbs
bunch of fresh parsley (or coriander if you fancy)
Peel and boil the spuds. While they are cooking, shallow fry the prawns, crabmeat, garlic spring onions, salt and pepper.
Chop up about 4 table spoons of parsley.
Mash the spuds, put in a big bowl and stir in everything else except the eggs and breadcrumbs. Beat the two eggs and pour half into the bowl. Stir the mixture and check the consistency. If its stick, stir in some breadcrumbs, if it's crumbly, add more egg. You are aiming to get something that you can shape into a ball about 3" diameter, and then flatten to fish cake shape. It shouldn't stick excessively to your hands. If it does, add more breadcrumbs to the mixture.
Spread some breadcrumbs on a chopping board and coat the fishcakes.
Put some veg oil in a frying pan (see, there is another use for it!) and shallow fry the fishcakes until golden brown. Serve them up with just about anything from brocolli, or a bed of fried cabbage to chips and egg!
Enjoy!
Prawn and Crab fishcakes.
6 medium spuds
350g cooked and shelled prawns
350g crabmeat (crab sticks are fine)
2 eggs
2 cloves of garlic (or a teaspoon of lazy garlic)
half tsp salt
half tsp coarse pepper
6 spring onions
grated cheese
golden breadcrumbs
bunch of fresh parsley (or coriander if you fancy)
Peel and boil the spuds. While they are cooking, shallow fry the prawns, crabmeat, garlic spring onions, salt and pepper.
Chop up about 4 table spoons of parsley.
Mash the spuds, put in a big bowl and stir in everything else except the eggs and breadcrumbs. Beat the two eggs and pour half into the bowl. Stir the mixture and check the consistency. If its stick, stir in some breadcrumbs, if it's crumbly, add more egg. You are aiming to get something that you can shape into a ball about 3" diameter, and then flatten to fish cake shape. It shouldn't stick excessively to your hands. If it does, add more breadcrumbs to the mixture.
Spread some breadcrumbs on a chopping board and coat the fishcakes.
Put some veg oil in a frying pan (see, there is another use for it!) and shallow fry the fishcakes until golden brown. Serve them up with just about anything from brocolli, or a bed of fried cabbage to chips and egg!
Enjoy!
Go down the CHIPPY its quicker
SPONGEBOB SQUAREPANTS Loves them
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