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Fishcakes with herb salad

Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 2
Dietary
Nut-free

These crispy fishcakes are packed with sea bass, haddock and salmon and served with herb-dressed salad leaves.

By Anna Haugh

From Saturday Kitchen Best Bites

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Ingredients

For the marinade

For the fishcakes

For the coating

For the herb dressing

To serve

  • 1 tbsp fresh tarragon, chopped
  • 1 tbsp fresh dill, chopped 
  • 1 tbsp flatleaf parsley, chopped
  • 2 nasturtium flowers, petals picked, and 6 nasturtium leaves
  • 2 tbsp capers

Method

  1. To make the marinade, place all of the ingredients in a bowl and mix to combine. To make the fishcakes, add the sea bass, haddock and salmon to the bowl of marinade, stir to coat thoroughly and leave whilst you prepare the rest of the ingredients.

  2. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the fish and marinade with the mashed potato and shape into two flattened fishcakes.

  3. To coat the fishcakes, put 50g/1¾oz of the plain flour and a pinch of salt in a shallow bowl and mix in about 100ml/3½fl oz water to create a batter consistency. Put the remaining flour in another bowl, and the breadcrumbs in another. Dip the fishcakes in the flour first, then the batter and finally the breadcrumbs. Deep-fry the fishcakes for 4–5 minutes until golden on the outside and hot inside.

  4. To make the dressing, blitz all of the dressing ingredients, except the oil, in a food processor, then slowly pour in both oils with the processor running until combined.

  5. Place the fishcakes onto two serving plates, then top with the herbs, petals, leaves, capers and dressing.