These fishcakes are held together with a delicious and pretty medley of carrot, parsnip and sweet potato – no starchy white potato in sight! The veggies are what gives these a lovely sweet flavour and multi-coloured inside. Use purple carrots or beets for even more rainbow vibe. Cooking fish cakes from frozen works great and makes these into a super easy dinner.
The other great thing about these fish cakes is you can totally make two meals in one by making up the herby vegetable mash first – add a few extra vegetables to make a little more than the recipe calls for. Serve this crushed vegetable medley alongside a piece of steak, grilled chicken or fish. Then use the leftovers for the fishcakes.
The freezing instructions are really useful because you can make these in advance and on a busy day you know you just have to pull these out of the freezer and can cook them up from frozen in a flash. I love to serve fish cakes with peas, too, and frozen peas are always best. And that means dinner is made even easier on those days when you need to use what is in your freezer.
I was recently asked by one of my mentors what problems I’m aiming to solve for my readers, and one of the big ones that keeps jumping out to me is the dreaded mother’s guilt. Oh, isn’t it horrible?? I’ve got it and I’ve got it BAD. In my head at any one time it goes around and around like this: “I don’t spend enough quality time with the kids. Are they getting everything they need? Is the youngest being neglected because he doesn’t go to any special classes or playgroups like the first did? I want to further my career but is it at the expense of the kids?” etc etc. Sometimes I even feel guilty for no reason at all. Neurotic is my middle name. My mum friends seem to get it too – no one is immune. But I’ve been thinking that maybe if I can provide family meal time solutions to make dinner faster, easier, more delicious and have that homemade vibe, then that is one less thing for mamas to feel guilty about. Would love to know if it helps you!
I recommend trying this recipe out once and if you like it, do it again and double the recipe so that you have some great freezer meals ready when you need a fast supper. Add in a few more veggies also to make extra of the mash to enjoy with a nice piece of grilled fish, chicken or steak for a separate dinner. It’s so tasty and healthy this way!
PS: Like that beautiful Le Creuset nonstick pan in the photo above? Check out my review of the pan plus video recipe for Pasta Bake with Secret Ingredient Meatballs (meatball recipe is one of chef Matt Moran’s family favourites) I blog for Everten kitchenware so get great products like this for free in return for a review. It’s a fantastic pan and I use it all the time.
Here is your recipe for Rainbow Fishcakes:
- 150g / 5 oz smoked trout or salmon
- 150g / 5 oz boneless/skinless white fish, such as ling, snapper or tilapia
- 1 cup carrots chopped into chunks (about 3 medium sized)
- 1 cup parsnips, chopped into chunks (about 4 medium sized)
- 1 sweet potato, chopped into chunks
- zest and juice of one lemon
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp parsley, chopped
- 2 Tbsp chives, chopped
- 2 eggs
- 1 cup breadcrumbs
- ⅓ cup grated parmesan
- ¼ cup (4Tbsp) butter
- Place the carrots in a pot first with some salted water and bring up to the boil. Once boiling, add the parsnip and the sweet potato pieces, cover and cook until everything is tender - about 8 minutes. Check with a fork to see if the pieces are soft enough to crush.
- Drain off all water, add salt and pepper and then mash lightly with a fork. Leave a small amount of lumps/ texture, but not any very big pieces as that will make the cakes too crumbly. The colours of the different veggies should still be evident though- not totally blended. Add the herbs. (At this point, set aside any extra mash to use for another purpose. Use roughly 3 cups of crushed vegetables for the fishcakes.)
- Check the fish for any pin bones and remove with tweezers. Using a very sharp knife, chop the white fish into 1 cm pieces and add to the bowl. Remove the skin and flake/chop the smoked fish in too. Combine with the vegetables in the mixing bowl.
- Add one beaten egg to the bowl and mix together. If the mixture still looks firm enough to form into fishcakes, add the other egg.
- Place the breadcrumbs and parmesan on a plate and mix together. Using a ⅓ cup measure, scoop out the fishcakes and drop onto the breadcrumbs. Bring up some breadcrumbs over the top and around the sides and pack them into a ball shape. Set aside onto another plate and continue until all the mixture is used up.
- If you plan to eat these right away, preheat the oven to 190C/375F. If you plan to freeze them, just line a plastic container with baking paper and continue to the next step.
- Heat a large frying pan with the butter inside until it foams.
- Place the fishcakes inside the pan (do this in two batches if the pan is overcrowded) and cook for 5 minutes. Flip over carefully and cook for one more minute and then turn off the heat.
- Freeze fishcakes in single layers now with baking paper in between layers. If you want to eat them straight away, place the pan into the oven and cook for a further 20-25 minutes. (Transfer fish cakes to a baking tray if your frying pan is too small.)
- To cook these from frozen, heat oven to 190C/375F. Place frozen fish cakes on a lined baking tray and cook until done in the middle: 35-40 minutes.
You can use leftover cooked fish in these cakes, too. If your fish is precooked, then adjust cooking time to 10-15 minutes in the oven. From frozen, 20 minutes and check to see if inside is hot.