Smoked Herring Fishcake Recipe
- 1 cup (250 g) leftover mashed potatoes
- 1 tsp. flat leaf parsley (finely chopped)
- 1 spring onion (finely sliced)
- Pinch of paprika
- 1 lemon
- 2 eggs
- Salt and pepper, to taste
- 3.5 oz (100 g) smoked herring (flaked)
For Breading & Frying:
- 1/2 cup All-purpose flour
- 1/2 cup Bread crumbs
- 1 tbsp. Butter
- 3 tbsp. Olive oil
- In a large bowl, combine the mashed potatoes, parsley, spring onion and paprika.
- Using a fine grater (Microplane grater), zest about 1/4 of the lemon (yellow skin only) and add the zest to the potato mixture.
- Break the eggs into a shallow soup bowl, whisk, and add 1 tbsp of the eggs to the mash. Mix well.
- Set the rest of the eggs aside until later.
- Using your hands, carefully flake the herring, removing any skin or bones.
- Fold the flaked fish through the potato mixture.
- Cover a tray or large plate with plastic wrap. Form 8 evenly sized balls with the fish mixture and place on the tray, pressing gently down with the palm of your hand to form 8 fishcake patties.
- Cover patties with plastic wrap and rest in the fridge for at least 20 minutes (or overnight, if making ahead of time).
- Assemble three soup bowls: one with the leftover beaten egg from earlier in the recipe, one with flour, and one with fresh breadcrumbs.
- Dredge the herring fishcakes in the flour, making sure that they are evenly coated. Shake off any excess flour.
- Dunk the fishcakes briefly, one by one, in the soup bowl with the beaten egg mix, allowing any excess egg to drip off.
- Now transfer the fishcakes, one by one, to the dish with the bread crumbs. Toss each one in the bread crumbs until it is thoroughly coated.
- Add butter and olive oil (you'll need about 1 tbsp. butter and 3 tbsp. olive oil) to a large frying pan and heat until the butter turns foamy.
- Add half of the fishcakes and cook until the bread crumbs turn golden and crispy - they'll need about 3 minutes a side.
- Remove the fishcakes from the frying pan and allow to drain on kitchen paper.
- Repeat the process with the other 4 fishcakes.
Serve with baked thick-cut oven fries, salad, lemon wedges and our fresh tarragon & garlic mayonnaise.
Tip: Don't overcrowd the pan. If you don't have a large frying pan, make several batches in a smaller skillet, and keep the earlier batches warm in a preheated oven.
Source – The Spruce Eats