Herring fish cake with tin fish
These herring fish cakes are just for moments when you are craving fish cakes, and your budget is tight. They are suitable both as an appetizer or as a main course, served with a green salad of your choice and a nice sauce to go with it.
Preparing fish cakes from fresh fish is costly when discussing fresh salmon, cod, or sea bass, which are the best choices.
So canned herring is affordable and tastes delicious.
This recipe is easy to prepare and inexpensive. It can also be used for fresh fish, but you must cook it first or for leftover fish.
My recipe for herring cakes does not use flour for dusting, as I prefer to sprinkle them with sesame seeds.
What are the ingredients for these herring fish cakes?
Ingredients:
2oo g canned herring drained (about two cans of herring in oil)
200 g potatoes (about two medium potatoes), Maris Piper/King Edwards, mashed
Three sprigs of green onion
One heaping tablespoon of parsley, finely chopped
One clove of garlic, minced
One large free-range egg, lightly beaten
½ teaspoon finely grated lemon zest
3 to 4 tablespoons of your favorite cooking oil
Note: I prefer cold-pressed organic sunflower oil, one tablespoon of whole wheat flour, three tablespoons of sesame seeds
Why do I prefer cold-pressed organic sunflower oil for cooking?
First, I always choose organic sunflower oil to avoid all pesticides. Healthy hormones and pesticides are not friends.
Cold-pressed organic sunflower oil is a healthy choice because the oil is rich in vitamins and minerals. Its high linoleic acid content makes it an excellent source of energy.
Since I bake these fish cakes at a high temperature, I had to choose an oil with a high smoke point. Sunflower oil is the ideal oil in your pantry for frying, sautéing, or baking at high temperatures because its smoke point is 230 Celsius. It has a mild flavor that does not overpower other ingredients and is also rich in vitamin E.
How to prepare these Herring fish cakes with tin fish?
Preparation time 20 minutes
Cooking time: 1h
Makes ten medium-sized herring cakes.
Preheat the oven to 190 Celsius.
Step 1: Drain the fish. Place the herring in a colander held over a medium bowl. Let it drain while you prepare the fish cake mixture.
Step 2: Prepare the potatoes
Note: The potatoes will act as a binder and fill out the fish cakes.
You must decide whether you want to bake or boil the potatoes. I prefer to bake them for more flavor and a dry, fluffy mash.
Bake the potatoes for 35 minutes or until they are cooked.
I prefer to cut them in half, so they cook faster.
Scoop out the potatoes and discard the skins.
Step 3
Mash the potatoes and let them cool.
When the potatoes have cooled, transfer them to a bowl.
Step 4 Sauté the garlic and spring onions
Heat the oil of your choice in a frying pan
Add the garlic and scallions.
Sauté until the garlic is golden.
Step 5 Prepare the herring cake mixture.
Add the garlic and green onion mixture to the bowl with the potatoes.
Add parsley, egg, salt, and pepper.
Finely grate the lemon zest over the top.
Add the herring and mix everything well.
Step 6 Shape the fish cakes.
An ice cream or cake scoop can evenly shape the patties.
Place the sesame seeds on a medium plate.
Shape and pat the fish cakes into circles about 2 cm thick.
Step 7 Sprinkle with sesame seeds
Place sesame seeds on a plate.
Place the fish cakes on the sesame seeds, sprinkle the sides, and top with the seeds.
Step 8 – Cook the herring cakes
Note: You have two options: Fry them or bake them. I prefer to bake them.
Line a baking sheet with parchment paper and grease it with cold-pressed organic sunflower oil.
Add the herring fish cakes to the baking tray.
Drizzle the herring cakes with a bit of oil to give them a pleasant color while baking.
Bake them at 190 Celsius for the first 15 minutes.
Increase the oven temperature to 200 Celsius and bake the herring cakes for another 10 to 15 minutes or until golden brown.
If you want to fry the fish cakes, follow these steps:
Heat 2 tablespoons of oil in a large frying pan over medium heat
Add the fish cakes and fry for 5 minutes on each side or until golden brown.
Note: Use a frying pan to reheat the herring cakes.
Ideas for serving these Herring fish cakes:
Serve them with green salad or vegetables. Maybe add a good squeeze of lemon.
A classic remoulade or a good seafood sauce goes great with them.
I prefer a garlicky soy sauce for dipping.
I look forward to hearing from you.
If you recreate this herring fish cakes recipe, let me know by sharing your pictures on Instagram and tagging them with the hashtag #healthywomanstyle, or leave a comment below.
I wish you magical moments full of health, inspiration, and good things.
XOXO
Gabby
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