I was so overexcited with my photo study of the Martinborough Fair, I clean forgot that it was that time of the week to exchange recipes with my in-laws.  Arguably I could email that but where would be the blogging fun be in that?

Part of the recipe exchange is that you have to cook something you haven’t done before.  This week I’m sharing something I’ve cooked previously but never been successful at it.  This time I was more determined and a little forethought has finally reaped the reward.  First thing you need is some spuds to be peeled.

I have a kitchen hand who helps from time to time with this.  

Now potatoes are a big thing with my father-in-law (on account of his Irish ancestry) so I know he’s going to approve this week’s recipe.  It’s Fishcakes.

To make life easy again and because I swear by my favourite supermarket to come up trumps every time I sort of followed the Waitrose Cod Recipe.  Sort of because I didn’t have any cod in the freezer but some firm white fish who’s name I can’t remember!

The secret my success with fishcakes this time was that I actually took the time to think ahead and allow sufficient preparation time that they were cooled in the fridge long enough.  This means that when they are finally cooked they don’t come apart into a messy splodge.

I’d recommend making this during the day and keeping in the fridge until you’re ready to cook.   So in summary, cook spuds and fish.  Mash spuds and then add nutmeg, parsley and lemon then the fish.  Here’s what it looked like.

After allowing it to cool I shaped the small “cakes” using a pastry cutter to give them shape and structure. Much less messy too.

After they are completely cooled in the fridge you’re ready to cook as per the recipe.  They are most definitely golden on the outside and very delicious.  We ate ours with some lettuce and tomatoes from the potager and a rather nice salad dressing that MT adapted from our Annabel Langbein “East Fresh” book. This is what you end up with.

The only real problem I had was trying to work out what half a packet of parsley was in potager quantity.  MT sent me back twice to get more!

Now go get the recipe and give it a go.

One thing  I would say is that these fishcakes are nothing like the fishcakes I had every Wednesday breakfast whilst I was at boarding school.  I suspect there wasn’t much fish in those but they were the highlight of my week.  That and chicken and mushroom pie on Tuesday for lunch.  Who said school food is rubbish?

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Cod Fish Cakes

These fish cakes, with their lovely crisp coating and soft texture inside, are the ultimate comfort food. Cod goes well with lemon and garlic, so try serving the fish cakes with homemade tartare sauce or Waitrose Garlic Mayonnaise.

Makes: Makes 8 fish cakes

Serves: 4

Ingredients

½ pack flat-leaf parsley, chopped
400g fresh Icelandic cod fillet
2 large floury potatoes (about 400g), such as King Edward, peeled and quartered
25g unsalted butter
Freshly grated nutmeg
Finely grated zest of 1 lemon
4 tbsp plain flour
½ tsp cayenne pepper
3 tbsp olive oil
Salt and freshly ground black pepper To garnish:

To garnish:
Rocket
Flat-leaf parsley
Lemon wedges

Method

1. Poach the cod in enough simmering water to just cover it for 3-4 minutes, until the fish starts to flake and the skin pulls away easily. Drain, discard the skin and pat the fish dry on kitchen paper. Leave to cool.
2. Boil the potatoes for 10-12 minutes, or until just tender. Drain well and mash until smooth. Beat in the butter, nutmeg, parsley and lemon zest, flake the cod into pieces and stir in, season to taste, then set aside to cool for 10-15 minutes.
3. Divide the mixture into 8 and shape into ovals about 2.5cm thick. Cover and chill for 30 minutes or until required.
4. Season the flour with cayenne and a pinch of salt. Dip the fish cakes in the flour until lightly but evenly coated. In a frying pan, heat 3 tablespoons of the olive oil. Fry the fish cakes (in batches if necessary) for 3-4 minutes each side or until crisp and golden. Drain on kitchen paper. Arrange on a plate with the lemon wedges, rocket and flat-leaf parsley.

Cook’s tips

Chilling the cod cakes in the fridge before frying them helps to prevent them from breaking up. The fish cakes can be prepared to the end of step 3, then chilled for 24 hours or frozen for a month. If freezing, defrost thoroughly before continuing from step 4.

Variation

You can use other types of fish for this recipe. Smoked haddock and salmon are particularly good alternatives.

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For MT’s adapted Honey Mustard Dressing:

Mix together 1/4 cup of olive oil, 2 tblsp white wine vinegar, 2tblsp lemon juice, 2tsp wholegrain mustard, 1tps dijon mustard, 2 tsp honey, 1 crushed garlic clove, salt and pepper.  Store what you don’t use in the fridge for another day.