If you love a golden, crunchy, flaky fishcake, you are absolutely going to love this Egyptian twist on them! With a light, delicate texture on the inside, and a crisp crunchy outside, plus a zesty dukkah flavour throughout, they make the most perfect easy midweek dinner!
Often, I double or even triple the batch and freeze them in containers with layers of the baking sheet between to avoid them sticking and they’re ready to go next time I’m stumped for time or dinner ideas!
Directions
Place your fish fillets, milk, 150ml water and a good pinch of salt and pepper, cover, and bring to the boil then reduce to a simmer and leave covered for 4 mins.
Take off the heat and let it stand covered for 10 minutes – the fish will continue to cook in the heat of the poaching liquid and steam under the lid. Then lift the fish out of the pan, draining the excess liquid off, and set it aside to cool.
In the meantime, place your potato cubes in a medium pot and cover them with boiling water and a good pinch of salt. Bring back up to the boil and leave uncovered for 10 minutes, cooked until tender but not falling apart.
Drain the potatoes and leave for a couple of minutes in the colander for the steam to evaporate. Transfer them back to the pot and mash with a fork until you get a dry, light fluffy mash.
Once cooled to room temperature, beat in the mayo, lemon zest, parsley, chives, and dukkah into the potato mash.
Next, flake your fish in, season with salt and pepper to taste, and mix through gently. Set aside.
On three separate plates, layout a dusting of flour, your beaten egg, and breadcrumbs. Form your potato/fish mixture into palm-sized patties and coat lightly in the flour, egg, and breadcrumbs until all your mixture is used up.
Heat a good glug of your oil of choice in a frying pan and shallow fry your fish patties in batches until they’re golden and crunchy on the outside.
Squeeze all your cooked patties with lots of lemon juice, serve and enjoy!
