WA FISH CAKES
It’s school holidays – and we can just image that mums and dads across the country are frantically finding tasks for their children to occupy themselves with. Anything but the dreaded words – ‘I’M BORED”. That is why Don Hancey, WA Seafood Ambassador, has created this extra tasty (and simple) dish the whole family can get involved in. The plus side – it’s packed full of vitamins and omegas. Win for the kids, win for ma & pa.
- 500g potatoes washed, skin on
- 440g marinated Australian salmon OR any WA fish fillets lightly steamed, broken into small chunks
- 1 small onion, peeled, finely chopped
- 2 medium sized carrots finely chopped
- 2 celery sticks, finely chopped
- 1 tablespoon chopped fresh dill
- half a cup of chopped parsley
- 1 teaspoon grated lemon rind
- 20ml (1 tablespoon) lemon juice
- 2 eggs, lightly beaten
- 40ml (2 tablespoons) milk
- 2 cups plain flour
- 3 cups panko breadcrumbs
- Rice bran oil or WA canola oil, to fry
- Mayonnaise, to serve
Cut the potatoes into petite chunks. Boil or steam until tender, then mash/smash until semi smooth. Transfer to a large bowl to cool.
Drain the salmon, or any other WA fish fillets, flake into smallish pieces once the fish is steamed.
Cool down fish & add to the potatoes with the onion, celery, carrot, dill, parlsey and lemon rind and juice. Season with WA salt and pepper. Mix well together, then use your hands to form into 8 smallish fish cakes. Refrigerate for 30 minutes.
Lightly fry till golden brown in WA canola oil or rice bran oil.
Sprinkle with salt.
Add a little lemon mayo on top.
- This is a great way to get kids to eat healthy WA fish and veg in a small cake
- Add a little guacamole on top of fish cake, or fine diced cucumber on top of the mayo
- Add a bit of fresh chopped chili to the mix to spice up your day
Perfect with a:
- Swan Valley verdelho
- Margaret River chardonnay
- Great Southern citrusy Riesling
- Ice cold WA craft beer
- Grumpy fish gin and tonic
- Crisp WA cider