Mary berry fish cakes with sauce inside
Mary berry fish cakes with sauce inside are a delicious twist on the classic fish cake. These patties are made from flaky white fish, mashed potatoes and herbs, and have a creamy sauce center that oozes out when you take a bite. They’re easy to make and can be served as an appetizer or main course with your favorite dipping sauce. The addition of the hidden sauce makes these fish cakes extra special and perfect for impressing guests at your next dinner party or family gathering.
Why people also love Mary berry fish cakes with sauce inside
People also love Mary Berry’s fish cakes with sauce inside because they’re a unique and flavorful take on traditional fish cakes. The creamy sauce center adds an extra layer of richness to the dish, making it even more satisfying and indulgent. Additionally, these fish cakes are easy to make and can be customized to suit your personal taste preferences by using different types of white fish or herbs in the recipe. They’re perfect for any occasion, from a casual weeknight dinner to a fancy dinner party, and are sure to impress anyone who tries them!
Ingredients:
- 450g skinless, boneless salmon fillet
- 450g skinless, boneless smoked haddock fillet
- 1 small onion, finely chopped
- A handful of fresh parsley leaves, finely chopped
- Salt and freshly ground black pepper
- Plain flour, for dusting
- 2 large eggs, beaten
- Dried breadcrumbs
- For the sauce:25g butter
- 25g plain flour
- 150ml milk
- A handful of fresh dill or chives
Instructions:
- Preheat your oven to 200°C/180°C fan/gas mark six.
- Cut the salmon and smoked haddock into chunks then put them in a food processor and pulse until coarsely minced.
- Transfer the fish to a large mixing bowl and add the onion, parsley, salt and pepper.
- In a separate pan, melt the butter for the sauce over low heat then whisk in flour until smooth.
- Gradually pour in milk while stirring continuously until you have a smooth sauce.
- Add chopped dill or chives to your preference then remove from heat and set aside
- Shape the fish mixture into eight patties with your hands and make an indentation in each patty using your thumb.
- Spoon about 1 tablespoon of sauce into each indentation before covering it up with more of the fish mixture so that no sauce is visible on top
- Dust each cake lightly with flour, dip them one by one into beaten eggs then coat well with breadcrumbs
- Place them onto a baking sheet lined with parchment paper
- Bake in the preheated oven for 15-20 minutes or until golden brown and cooked through.
- Serve with your favorite side dish, such as a fresh green salad or steamed vegetables.
Quick Facts
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Difficulty: Intermediate
- Yield: Makes 8 fish cakes
Servings Suggestions:
These fish cakes are delicious on their own or served with a side salad or steamed vegetables. They also go well with tartar sauce or lemon wedges.
Expert Tips & Tricks:
- Make sure to pulse the salmon and smoked haddock in the food processor until coarsely minced.
- When shaping the patties, be sure to make an indentation in each patty using your thumb so that there is space for the sauce.
- Spoon about one tablespoon of sauce into each indentation before covering it up with more of the fish mixture so that no sauce is visible on top.
- Dust each cake lightly with flour, dip them one by one into beaten eggs then coat well with breadcrumbs for a crispy outer layer.
- Bake the fish cakes on a lined baking sheet to prevent sticking.
Nutrition Information:
Each serving of Mary Berry’s fish cakes with sauce inside contains approximately 250 calories, 15g fat (3.5g saturated), 11g carbohydrates, and 18g protein.
Presentation:
To present these fish cakes beautifully, place them on a bed of fresh greens or herbs such as parsley or dill. You can also sprinkle some chopped herbs over the top of each cake before serving for added flavor and visual appeal. Serve hot and enjoy!
Variations and substitutions you can make for Mary berry fish cakes with sauce inside:
- Fish: You can substitute the salmon and smoked haddock with other types of fish such as cod, tilapia or tuna.
- Sauce: You can experiment with different herbs in the sauce like thyme, basil or cilantro to give it a unique flavor.
- Breadcrumbs: Instead of using regular breadcrumbs, try panko breadcrumbs for an extra crispy texture.
- Flour: If you’re gluten-free, use cornstarch instead of flour to dust the fish cakes before coating them in egg and breadcrumbs.
- Spices: Add your favorite spices such as paprika or cayenne pepper to the breadcrumb mixture for added flavor.
- Vegetables: For a healthier twist, add finely chopped vegetables like carrots or zucchini into the fish mixture before shaping the patties.
- Sauce Variations: Instead of using creamy sauce, you can use salsa or chutney to add some tanginess to your fish cakes.
- Cheese: You can add grated cheese like Parmesan or Cheddar into the fish mixture for a cheesy flavor and texture.
- Gluten-Free Option: Use gluten-free breadcrumbs instead of regular ones and substitute flour with cornstarch to make it gluten-free.
- Vegan Option: For a vegan option, substitute salmon and smoked haddock with tofu or tempeh and replace eggs with flaxseed meal mixed in water as an egg replacement binder.
Recommendations and notices:
- Be sure to use fresh salmon and smoked haddock for the best flavor.
- Make sure to pulse the fish in a food processor until coarsely minced, but be careful not to over-process it or it will become too mushy.
- When shaping the patties, make an indentation in each patty using your thumb so that there is space for the sauce.
- Spoon about one tablespoon of sauce into each indentation before covering it up with more of the fish mixture so that no sauce is visible on top.
- Dust each cake lightly with flour, dip them one by one into beaten eggs then coat well with breadcrumbs for a crispy outer layer.
- Bake on a lined baking sheet at 200°C/180°C fan/gas mark six preheated oven for 15-20 minutes or until golden brown and cooked through.
- Be careful not to overcook the fish cakes as they can become dry.
- Serve hot with your favorite side dish, such as a fresh green salad or steamed vegetables.
- Leftover fish cakes can be stored in an airtight container in the refrigerator for up to three days.
- To reheat leftover fish cakes, place them on a baking sheet lined with parchment paper and bake at 180°C/160°C fan/gas mark four preheated oven for about 10-12 minutes or until heated through.
- Always follow food safety guidelines when handling raw seafood by washing hands thoroughly before and after handling it, using separate cutting boards for meat and vegetables, and cooking seafood to the appropriate temperature (at least 63°C).
FAQ for Mary berry fish cakes with sauce inside
Yes, you can freeze the uncooked fish cakes for up to three months. Put them on a baking sheet with parchment paper and freeze until solid, then move them to an airtight container or freezer bag.
Defrost the frozen fish cakes in the refrigerator overnight before cooking them according to the recipe instructions.
Yes, you can use canned salmon but make sure to drain it well before using it in this recipe.
The original recipe calls for a creamy herb-filled sauce, but you can experiment with different sauces such as tartar sauce, salsa or chutney.
Yes, you can use gluten-free breadcrumbs instead of regular ones to make this recipe gluten-free.
Yes, you can experiment with different types of seafood such as shrimp or crab meat. Remember that cooking time may change based on the type of seafood.
This recipe makes eight fish cakes and serves four people as a main course or eight people as an appetizer.
Conclusion:
Mary Berry’s fish cakes with sauce inside are an impressive yet simple dish that will delight seafood lovers. The combination of salmon and smoked haddock gives them a rich flavor while the herb-filled creamy sauce hidden inside adds a burst of freshness to every bite. These fish cakes are easy to make and perfect for entertaining guests or serving as a family dinner. Give them a try and enjoy!
