COURSE:
Lunch, Main Course, Side Dish, Snack
Fishcakes Two Ways: Classic and Modern Twists for Every Taste
Discover the versatility of fishcakes with our “Fishcakes Two Ways” – a recipe that offers both a traditional take and a modern twist, perfect for satisfying a variety of palates. Fishcakes are a delightful way to enjoy tender fish combined with complementary ingredients, creating a flavourful and nutritious meal that’s both comforting and easy to prepare. With your Instant Pot, preparing these delicious options is a breeze, bringing restaurant-quality results to your kitchen.
The first recipe offers a classic take, featuring flaky white fish combined with mashed potatoes, fresh herbs, and a hint of lemon. Lightly breaded and pan-fried, these fishcakes have a perfectly crispy exterior with a soft, flavourful centre. Serve them with a side of tartar sauce, a lemon wedge, and fresh greens for a traditional fishcake experience that’s loved by all ages.
For a contemporary twist, try our salmon and sweet potato fishcakes. This version uses rich, flavourful salmon paired with naturally sweet and creamy sweet potatoes, spiced with a touch of chilli or paprika for a hint of warmth. This modern version offers a unique blend of flavours that’s both nutritious and satisfying, ideal for those looking for a fresh take on a classic.
Whichever style you choose, “Fishcakes Two Ways” offers delicious, wholesome options for any meal. Serve them with your favourite sauces or a side salad, and enjoy the rich, comforting flavours of these homemade fishcakes.
Fishcakes 2 Ways
Prep Time:
20 minutes
Cook Time:
6 minutes
Ingredients
- 600 g potatoes
- 2 garlic cloves
- 8 g parsley
- 70 g capers
- 4 g dill
- Zest 2 lemons
- 1 tsp salt
- 1/2 tsp pepper
- 45 g Mayonnaise
Coating
- 130 g flour
- 130 g toasted breadcrumbs
- 45 g cup mayonnaise
For the Salmon fish cakes:
- 210g skinless and boneless salmon
For the Jackfruit Fishcakes:
- 565 g tin of jackfruit
- 3-5 g nori chips
Optional Serving Suggestion:
- Mayonnaise or tartar sauce
- Green salad of peas
- Lemon wedges
Instructions
- Peel the potatoes and cut into roughly 5cm chunks.
- Place into a saucepan and cover in water, then bring to the boil. Cook until soft enough to mash.
- While the potatoes boil, prepare your ingredients. Pick the fennel and parsley from any thicker stems and chop finely, then finely grate the garlic, and combine all in a bowl. Zest two lemons and add to the bowl, reserving the remaining lemon for serving.
- Drain the jackfruit and place the flesh into a bowl of freshwater until needed.
- Once the potatoes are cooked, mash them until smooth and add them to the bowl with the chopped herbs, capers, lemon zest, garlic. Season with salt and pepper. Lightly stir the mixture together, then stir in the mayonnaise and mix until just combined.
- Divide the fishcake base in to two separate bowls and add the salmon to one half, and then jackfruit and crispy nori to the other.
- Mix each bowl until just combined, then divide each mix into 4 and shape into fish cakes.
- Prepare for dredging by putting the toasted breadcrumbs in one dish, the flour in another and the mayo mixed with a little water into a third.
- Dip your fishcakes into the flour, then into the thinned mayo and finally into the breadcrumbs – making sure to lightly press the crumbs into the fish cake.
- Place your fishcakes into your Instant Vortex – with the salmon fishcakes in one side and the jackfruit fishcakes in the other. Lightly spritz the fishcakes with olive oil spray whilst in the basket.
- Select Air Fry on Drawer1 and set the temperature to 200°C and set the time for 6 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
- When prompted to ‘Turn food’ flip the fishcakes
- Once cooked, serve the fishcakes, alongside a salad, some more mayonnaise or tartar sauce and lemon wedges.
Fishcakes 2 Ways
COURSE:
Lunch, Main Course, Side Dish, Snack
Prep Time:
20 minutes
Cook Time:
6 minutes
Ingredients
- 600 g potatoes
- 2 garlic cloves
- 8 g parsley
- 70 g capers
- 4 g dill
- Zest 2 lemons
- 1 tsp salt
- 1/2 tsp pepper
- 45 g Mayonnaise
Coating
- 130 g flour
- 130 g toasted breadcrumbs
- 45 g cup mayonnaise
For the Salmon fish cakes:
- 210g skinless and boneless salmon
For the Jackfruit Fishcakes:
- 565 g tin of jackfruit
- 3-5 g nori chips
Optional Serving Suggestion:
- Mayonnaise or tartar sauce
- Green salad of peas
- Lemon wedges
Instructions
- Peel the potatoes and cut into roughly 5cm chunks.
- Place into a saucepan and cover in water, then bring to the boil. Cook until soft enough to mash.
- While the potatoes boil, prepare your ingredients. Pick the fennel and parsley from any thicker stems and chop finely, then finely grate the garlic, and combine all in a bowl. Zest two lemons and add to the bowl, reserving the remaining lemon for serving.
- Drain the jackfruit and place the flesh into a bowl of freshwater until needed.
- Once the potatoes are cooked, mash them until smooth and add them to the bowl with the chopped herbs, capers, lemon zest, garlic. Season with salt and pepper. Lightly stir the mixture together, then stir in the mayonnaise and mix until just combined.
- Divide the fishcake base in to two separate bowls and add the salmon to one half, and then jackfruit and crispy nori to the other.
- Mix each bowl until just combined, then divide each mix into 4 and shape into fish cakes.
- Prepare for dredging by putting the toasted breadcrumbs in one dish, the flour in another and the mayo mixed with a little water into a third.
- Dip your fishcakes into the flour, then into the thinned mayo and finally into the breadcrumbs – making sure to lightly press the crumbs into the fish cake.
- Place your fishcakes into your Instant Vortex – with the salmon fishcakes in one side and the jackfruit fishcakes in the other. Lightly spritz the fishcakes with olive oil spray whilst in the basket.
- Select Air Fry on Drawer1 and set the temperature to 200°C and set the time for 6 minutes. Select SyncCook to mirror the cooking settings between drawers and press start.
- When prompted to ‘Turn food’ flip the fishcakes
- Once cooked, serve the fishcakes, alongside a salad, some more mayonnaise or tartar sauce and lemon wedges.
Fishcakes Two Ways: Classic and Modern Twists for Every Taste
Discover the versatility of fishcakes with our “Fishcakes Two Ways” – a recipe that offers both a traditional take and a modern twist, perfect for satisfying a variety of palates. Fishcakes are a delightful way to enjoy tender fish combined with complementary ingredients, creating a flavourful and nutritious meal that’s both comforting and easy to prepare. With your Instant Pot, preparing these delicious options is a breeze, bringing restaurant-quality results to your kitchen.
The first recipe offers a classic take, featuring flaky white fish combined with mashed potatoes, fresh herbs, and a hint of lemon. Lightly breaded and pan-fried, these fishcakes have a perfectly crispy exterior with a soft, flavourful centre. Serve them with a side of tartar sauce, a lemon wedge, and fresh greens for a traditional fishcake experience that’s loved by all ages.
For a contemporary twist, try our salmon and sweet potato fishcakes. This version uses rich, flavourful salmon paired with naturally sweet and creamy sweet potatoes, spiced with a touch of chilli or paprika for a hint of warmth. This modern version offers a unique blend of flavours that’s both nutritious and satisfying, ideal for those looking for a fresh take on a classic.
Whichever style you choose, “Fishcakes Two Ways” offers delicious, wholesome options for any meal. Serve them with your favourite sauces or a side salad, and enjoy the rich, comforting flavours of these homemade fishcakes.
