Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a distinctive dish, fish cakes. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Fish cakes is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Fish cakes is something which I have loved my whole life. They are fine and they look wonderful.

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish.

To begin with this particular recipe, we must first prepare a few components. You can cook fish cakes using 10 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Fish cakes:

1. Prepare 3 potatoes
2. Prepare 1/2 bunch kale
3. Prepare 50 ml olive oil
4. Prepare 200 g fish hot smoked (cod or salmon works well)
5. Get 50 g whole wheat flour
6. Get 1 egg beaten
7. Take 50 g polenta
8. Get 20 g linseeds
9. Get 50 ml macadamia nut oil
10. Get salt

These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level. Fish cakes are Irish traditional fare at its very best. These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in.

Instructions to make Fish cakes:

1. Chop the potatoes (but don't peel) and boil for 15 mins
2. De-stem and chop the kale and steam for 5 mins (I normally steam above the potatoes)
3. Once the potatoes are cooked, drain well and mash, stir in the olive oil, kale and fish
4. Once the mixture is cool enough to handle form into 6 cakes
5. Place the flour on one plate, the beaten eggs on another and the polenta and linseeds on a third
6. Coat the fishcakes in the flour, eggs and polenta
7. Heat the macadamia nut oil in a pan and fry the fishcakes on each side until crispy
8. Season with salt, then serve with chilli sauce, ketchup and mayonnaise

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