Money Saving Meals

Roberta's Tasty Fish Cakes

Wednesday, 17 March 2010

Fish cakes are a classic dish and a great way to avoid waste

‘Many classic dishes originally came into being to avoid waste, but have stayed popular (or enjoyed a resurgence) because they simply taste good; fish cakes are one such dish,' says Roberta Muir, Manager of Sydney Seafood School.

‘Mrs Beeton's Book of Household Management from 1861 gives a recipe calling for ‘the remains of any cold fish' to be mixed with ‘equal quantities of breadcrumbs and cold potatoes', parsley, salt, pepper and an egg white, the mixture formed into one large cake, brushed with egg, covered with breadcrumbs and pan-fried.

‘Fish cakes are still a great way to use leftover cooked fish (or fish trimmings from another dish) and whatever vegetables or flavourings may be at hand. The crisp-outside-creamy-inside patties are great with a simple salad or steamed vegies, or make a great patty for a seafood burger,' she says.

Which fish? Here at Money Saving meals we use either canned fish (salmon or tuna) or fresh - we simply ask our fishmonger for the day's best buy for making fish cakes. Then you just add a roughly equivalent amount of mashed potato or sweet potato. Now it's up to you what you add to the mix to sneak in more vegetables. Try peas, corn, finely chopped capsicum, chopped parsley, shallots (spring onions) and some tangy lemon zest. Avoid tomato and anything that will make the mixture too soggy. The fish pattie needs to be firm enough to hold its shape

Here are some great tips from Roberta to pep up your favourite recipes:

• Add whatever finely chopped herbs you have on hand
  
• Spice the mixture up with a pinch of cayenne or curry powder or a teaspoon of mustard or chilli paste
  
• Use homemade breadcrumbs by whizzing stale bread in a food processor until it's finely crumbed (freeze any leftovers for later use)
  
• Add sesame seeds, polenta or grated parmesan to the breadcrumb coating
  
• Make a quick sauce by mixing flavourings such as tomato ketchup, grated horseradish, wasabi paste or chilli paste into whole egg-mayonnaise (bought or home-made).

Sweet potato fish cakes with dill sauce

This recipes uses ribaldo (Mora moro). If you have never heard of it, you may know it as googly-eyed cod. Roberta says substitute another moderately priced fish like redfish, silver warehou, pink ling, jackass morwong or one of the ‘dories' if you like, or ask your fishmonger for the day's best buy that will make good fish cakes. Served with rocket, this is a complete meal that's on the table in under an hour (including the resting time)

Makes 12 patties
Preparation time: 15 mins
Resting time: 15-30 mins
Cooking time: 12 mins (in two batches)

450g orange-fleshed sweet potato
600g ribaldo fillets, skin off
⅔ cup chopped flat-leaf parsley
2 shallots (spring onions), thinly sliced
Few drops Tabasco
½ cup plain flour
2 eggs, lightly beaten
2 cups fresh breadcrumbs (made with stale bread)
½ cup olive oil
3 cups baby rocket, to serve (or more rocket to taste)
1 tablespoon lemon juice, to serve

Dill sauce
1 cup natural yoghurt
½ cup whole-egg mayonnaise
¼ cup lemon juice
2 tablespoons chopped dill

Peel and dice sweet potato and steam until tender. Mash until smooth.

Cut fish into large chunks, pulse in a food processor, in 2 batches if necessary, until coarsely chopped. Combine well with kumara, parsley, shallots and Tabasco and season to taste with salt and pepper.

Wet hands and divide mixture into 12 patties. Flatten slightly and lightly dust with flour, dip in beaten egg and then in breadcrumbs. Place on a plate, cover and refrigerate for 30 minutes. Meanwhile make the dill sauce: whisk all ingredients together.

Heat a frying pan over medium heat, add ¾ of the oil and, when hot, add fish cakes and cook each side for about 3 minutes, until golden and cooked through. Drain on paper towel.

Toss rocket with remaining oil, lemon juice, salt and pepper and mound in the centre of plates, place fish cakes on top and drizzle with dill sauce. Pass the remaining sauce separately.

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Roberta also manages FISHline, Sydney Fish Market's free consumer advisory service, which supplied this recipe. Visit the FISHline pages at www.sydneyfishmarket.com.au for more great seafood recipes, advice on seafood purchasing, storage and cooking, species information and answers to frequently asked seafood questions.