At Cookery School we teach to empower so that everyone has the confidence to replicate recipes again and again at home. We also teach by principle – if you can understand to make fish cakes, you can make a whole range of different fish cakes using the same principle.
During our time at home, in isolation, these principles have never been more pertinent, when we all need to cook a lot more. We will be sharing simple, home-cooked weekly recipes with you, so that your experience of cooking during Covid-19 is a positive one, with new recipes learnt and delicious dishes enjoyed.
Fish Cakes: basic principles
• Fish cakes were traditionally seen as a way of using up leftover fish and sometimes potatoes.
• You can add any chopped fresh green herbs.
• If you want to freeze the fish cakes do this at stage before you start frying them. You can then defrost and fry following the method below.
Freezer friendly – makes around 6
1 213g tin of salmon – or tinned tuna will do too
2 rounded tablespoonfuls of flour
Any chopped green herbs of choice
1. Drop all of the above ingredients into a bowl.
2. Using a large spoon quickly mix them together, mashing the tinned fish as you mix.
3. Once mixed set aside whilst a frying pan with small amount of oil in it – just enough to barely cover the bottom – heats.
4. Do not heat the pan so that the oil smokes. You just want it good and hot.
5. Using the large spoon, drop rounds or ovals of the mixture onto the frying pan. The heat must not be too high as you want the fishcakes to brown on the inside and cook on the inside too.
6. You will probably make 6 fish cakes.
7. When the bottom of the fish cakes has browned, turn them over and fry the other side until golden too. They will crisp up beautifully as they fry.
8. Pop onto a piece of kitchen towel to remove any excess oil. As you are using very little oil, there usually is hardly any excess on the paper.
9. Serve hot or cold as delicious then too. These fish cakes love tomato ketchup!
Cooking during Covid-19
We have a wealth of experience to share in these unprecedented times if you need help cooking during Coronavirus. We’ll be giving you tips and recipes on using store cupboard ingredients, preserving, pickling & above all making the most of your valuable ingredients & not wasting food. PLEASE let us have YOUR questions and SHARE on Facebook or Instagram what you’ve been cooking & our founder Rosalind will be able to get back to you with answers so we can all learn from each other.