I’m not expecting choirs of angel singing when I make fishcakes, but just a little flavour would be nice. This is what I did on Saturday:
450g/1lb cod fillets, lightly poached (5 mins) in milk, drained and carefully flaked into a bit less (350g/120z) mashed potato, flavoured with a spoon of mayo, some chopped parsley, and seasoned. Formed into cakes (6), dipped in eggwash and breadcrumbs, refrigerated to firm up, and then shallow fried until nicely browned.
Result: One of the dullest meals I’ve made for a long time. Shop-bought fishcakes (normal cod ones, not the fancy melt in the middle, or crab/prawn/Thai sort) are just so much nicer. Fishier.
This is a pretty standard UK recipe, which gets plenty of positive reviews.
Any suggestions please? Maybe a little squirt of anchovy puree in the mix? Using a “fishier” fish (what?)?