Coley and Leeks Cheesy Fish Cakes

Name: Coley and Leeks Cheesy Fish Cakes
Prep time: 60 min
Total time: 15 min
Ingredients: 500g coley [1 lbs]; 400g potatoes [14 oz]; 200g [7 oz] leeks (trimmed and finely sliced); 2 Tbsp fresh thyme; 1 Tbsp fresh dill; 100g cheddar cheese (grated) [UK 3.5oz / US 1 cup]; 200ml milk [UK 7 fl oz / US 1 cup]; 2 bay leaves; olive oil; salt & pepper; 2 organic eggs; breadcrumbs; plain flour

Published on October 11, 2013 | In English | By theflexitarian |

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- Prep Time
- 60 Minutes
- Cook Time
- 15 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

I discovered coley thanks to Jamie Oliver and his delicious Coley Korma recipe.

Coley is the least expensive cousin of cod and haddock . Firm and meaty it is a great sustainable alternative.

Homemade fish cakes are easy to make and taste so much better than store-bought ones.

This recipe makes 8 good size fish cakes so you can make one batch and freeze some for another meal.

Soya-Free

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Ingredients

500g coley [1 lbs]
400g potatoes [14 oz]
200g [7 oz] leeks (trimmed and finely sliced)
2 Tbsp fresh thyme
1 Tbsp fresh dill
100g cheddar cheese (grated) [UK 3.5oz / US 1 cup]
200ml milk [UK 7 fl oz / US 1 cup]
2 bay leaves
olive oil
salt & pepper
2 organic eggs
breadcrumbs
plain flour

Nutrition Info

Instructions

Lay the fish in a deep frying pan. Pour milk over it. Add bay leaves. Bring to a boil, then lower the heat and simmer until fish is cooked.
Heat some salted water in a saucepan. Peel and chop the potatoes into medium size dice. When water is boiling add potato dice and cook until soft (around 10 mins).
Heat some salted water in another saucepan. When boiling add the finely sliced leeks and cook for 5 mins.
Drain potatoes and leeks separately when cooked.
Mash potatoes. Add dill, thyme and grated cheese. Mix well. Season to taste.
Remove skin and bones from fish. Break the flesh into small pieces
Add fish, leeks to the mash potato mixture. Blend well. Check seasoning and adjust if needed. Add 1 beaten egg and mix well. Put in the fridge at least 15 mins and up to 4 hours. Once cool, the mixture will be firmer and easier to shape.
When you are ready to cook the fish cakes prepare 3 plates. One with a beaten egg, one with some plain flour and one with some breadcrumbs.
Take the potato and fish mixture out of the fridge. Shape some fish cakes by hand (I use a 8cm diameter round cookie cutter as a guide). You want a thickness of around 2 cm. Dust them with flour as you go.
Sit each fish cake in the beaten egg and carefully brush the fish cake so it is covered evenly. Then place each fish cake in the breadcrumbs and cover it evenly with breadcrumbs.
Heat a large fry pan on a medium heat. Carefully place each fish cake in the pan and cook for around 4 mins on each side until crisp and golden.
Serve with lemon wedges and horseradish or tartare sauce if desired.
If you decide to freeze the fish cakes, dust them only with flour and wrap them in cling film. Defrost them thoroughly before cooking. Cover them with egg and breadcrumbs and cook as per instructions above.