I had some fish leftovers from yesterday’s dinner and there isn’t much I could do with that apart from throwing it in a soup (soup when it is 30+ degrees anyone?) or making fish cakes, which I love and can be frozen for lazy dinner. There are super easy to make and go with just about anything, with sautéed vegetables or salad…
- 300 g potatoes
- 100 g of any fish (I like red snapper or kekap merah, which can be found in any big supermarket)
- Vegetable oil
- Herbs, optional (here I used dried thyme)
- 1 egg
- a squeeze of lemon
- 1 tablespoon of flour, plus extra for dusting
- For the side sauce (optional): half cup of cooking cream, half teaspoon of wasabi, a squeeze of lemon and salt.
Method – 30min
- Peel the potatoes, cut into chunks, and boil until tender
- Meanwhile, in a pan, cook the fish through with a little oil
- Mash the potatoes with a fork or masher
- Flake the fish into the bowl, and add all the ingredients: 1 tablespoon of flour, the egg, squeeze of lemon, salt and pepper to taste, herbs (if any).
- Dust a plate with a little flour. Divide the mixture into small patties with hands, dusting them with flour as you go.
- Put them onto a clean plate also dusted with a little flour.
- The fish cakes can now be frozen (lay them flat in a freezer bag) or pop them in the fridge for an hour to allow them to firm up.
- Heat oil in a frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden.
- Serve when still hot and for the wasabi sauce, just combine the above mentioned ingredients.
To read the Indonesian translation, click here.