Fish cakes are an Island (and Atlantic Canadian) tradition. They are a dish I will often order at restaurants (usually at brunch) to determine how much I like the chef. However, homemade fish cakes are a dish I'm much more familiar with. My mom makes a lovely fish cake with potato, haddock and egg, pan-fried and crispy, always with delicious homemade mustard pickles or chow. My Uncle Mike makes a smashing fish cake with bacon as the star ingredient and these are always whipped up at special occasions. At a recent family party, he brought along fish cake sliders! Genius! More to go around.
As much as I love them, I realized that somehow, I had never made them myself. What?! It was true. So one night in the spring I fixed that. Rather than going by a recipe, I relied on my Island roots and vast tasting experiences and created quite a reasonable fish cake if I do say so myself.
Did I write down my recipe? No. Of course not. Below is my best guesstimate. There is an ingredient list at the bottom of the post.
Making a meal out of ours, we grilled some corn and made a simple green salad with balsamic vinaigrette. Have I told you how we do our corn? We take fresh corn-on-the-cob, rub it with a bit of butter, add salt and fresh ground pepper, then wrap each ear in tin foil and grill it on the BBQ for 15 minutes or so.
Fish Cake Ingredients:
2-3 pounds Russet, white or red potatoes, boiled and mashed
1/2 pound salt cod, soaked and drained
1/2 cup red onion, sauteed
1/2 cup green onion, sauteed
handful of chopped Italian parsley
salt and fresh ground pepper to season
a few tablespoons butter for sauteeing onions and pan-frying cakes
Chow-chow or ketchup to garnish