Name: Mike McEnearney's Old School Fish Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 Full Cream Milk 750ml; 450 gram Sebago Potatoes-peeled and cut into chunks; 2 tsp Mustard powder; 1 Brown Onion-finely diced; .25 bunch of Dill leaves-roughly chopped; .25 Flat Leaf parsley leaves-roughly chopped; 1 pinch Salt flakes and freshly ground black pepper; 1 cup Plain flour; 2 cups fresh Breadcrumbs; 4 Eggs; 4 tbsp clarified Butter; 1 Oily Fish Fillet; 3 Spring onions-finely sliced

This recipe Mike McEnearney’s Old School Fish Cakes is courtesy of Onions Australia!

Mike McEnearney’s Old School Fish Cakes

Recipe by Stay at Home Mum

0.0 from 0 votes

Classic, crispy fish cakes made with flaked fish, mashed potatoes, and seasonings, pan-fried to golden perfection for a comforting meal.

Course: Fish, Lunches u0026amp; Snacks, Meats, RecipesCuisine: AmericanDifficulty: Easy

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Cook Mode

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Ingredients

1 Full Cream Milk 750ml
450 gram Sebago Potatoes-peeled and cut into chunks
2 tsp Mustard powder
1 Brown Onion-finely diced
.25 bunch of Dill leaves-roughly chopped
.25 Flat Leaf parsley leaves-roughly chopped
1 pinch Salt flakes and freshly ground black pepper
1 cup Plain flour
2 cups fresh Breadcrumbs
4 Eggs
4 tbsp clarified Butter
1 Oily Fish Fillet
3 Spring onions-finely sliced

Directions

Place the fish in a saucepan with 500ml (2 cups) of the milk and poach gently for 5 mins or until cooked. Remove from
the heat and leave to cool slightly, then drain.
Boil the potatoes until tender then drain and mash until smooth. While still hot, mix the fish, mustard powder,onion, spring onion and chopped herbs. Season to taste with salt & pepper, making sure you keep the fish in nice flakes and not overworked into the potato. Press the mixture into a baking dish to form a 3cm thick layer and chill in the fridge for at least one hour to firm up.
Cut the chilled mixture into four patties using a large round cutter. With three shallow bowls, season the flour and place in one. Whisk the eggs with the remaining 250ml (1 cup) of milk and place in another. Tip the breadcrumbs into the final one.
Gently toss the fish cakes in the flour for an even dusting, dunk them into the egg mixture until completely coated. Finally, press into the breadcrumbs, reshaping them neatly as you go. Heat the clarified butter or butter/oil in a large frying pan over medium heat and cook the fishcakes until they are golden brown, crisp on both sides and warmed through. Remove and drain on paper towel.
Serve with lemon wedges and a small bowl of tartare sauce on the side.

Onions are fantastic, good for you and add flavour to every single meal. The secret to this Mike McEnearney’s Old School Fish Cakes? Tasty and fresh onions! Make some now!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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