The other day I suddenly craved fish cakes like my mum used to make when I was a kid. Main ingredients were leftovers of fish and potatoes. She used flour and potato starch so I wasn’t sure I would be able to make them without it. However, using tapioca instead was a total success and tasted just as good. The texture didn’t change either. Lovely food and on top of that it’s always great to be able to prevent food waste.
500 g fish
300 g potatoes, boiled and peeled
2 tbsp tapioca
salt and black pepper
olive oil for frying
Peel the onion and finely chop 1/4 of it. Slice the rest.
Fry the chopped onion and add to a big stand mixer bowl along with the potatoes, tapioca, salt and black pepper. Mix slowly with the K beater. It’s also possible to use a potato masher first and then a wooden spoon.
I like to use the fingers to blend in the fish and finally the egg. That’s because I prefer the cakes not to be too fine.
Form into cakes and let it wait while you fry the rest of the onion. Remove the onion from the skillet.
Fry the fish cakes in the hot olive oil until they’ve taken on a beautiful colour and have a nice crust.
Add the onion and a bit of vegan butter. I also like to add some boiled potatoes to the skillet, just you can just as well serve with lots of green salad.
You can use just about any fish leftovers. The cakes on the photos are made from cod but I also like to use salmon or trout. I remember that when I was a kid my favourite was when mum made them from leftovers of salted cod.
Note. It’s possible to make them without eggs, instead you can add a bit more of tapioca. The texture will not be as nice, but for those that don’t eat eggs it’s an option.
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