Don Hancey’s delicious fish cakes are a great way to get your kids to eat healthy WA fish and veg in a small cake.
Cooking tip: Add some guacamole on top of each fish cake.
Ingredients
500gm potatoes washed, skin on
440gm marinated Mendolia West Australian salmon OR any WA fish fillets lightly steamed, broken into small chunks
1 small onion, peeled, finely chopped
2 medium sized carrots finely chopped
2 celery sticks, finely chopped
1 tbsp chopped fresh dill
Half a cup of chopped parsley
1 tsp grated lemon rind
20ml (1 tbsp) lemon juice
2 eggs, lightly beaten
40ml (2 tbsp) milk
2 cups plain flour
3 cups panko breadcrumbs
Rice bran oil or WA canola oil, to fry
Mayonnaise, to serve |
Methods
- Cut the potatoes into petite chunks. Boil or steam until tender, then mash/smash until semi smooth. Transfer to a large bowl to cool.
- Drain the salmon, or any other WA fish fillets, flake into smallish pieces once the fish is steamed.
- Cool down fish & add to the potatoes with the onion, celery, carrot, dill, parlsey and lemon rind and juice. Season with WA salt and pepper. Mix well together, then use your hands to form into 8 smallish fish cakes. Refrigerate for 30 minutes.
- Lightly fry till golden brown in WA canola oil or rice bran oil
- Sprinkle with salt and add a little lemon mayo on top
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Tips
Add a little guacamole on top of each fish cake, or fine diced cucumber on top of the mayo
Add a bit of fresh chopped chilli to the mix
Wine Matches:
Swan valley verdelho
Margaret river chardonnay
Great southern citrusy riesling
Ice cold WA craft beer
Grumpy Fish gin and tonic
Crisp WA cider
About the Chef
| Don Hancey’s renowned reputation comes from his successful career owning WA’s best regional kitchens. He has been awarded the title of WA’s Food Ambassador due to his ongoing support to WA local food producers. |
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