Freezer fishcakes
❄️ Freezer food wins ❄️
Although I’m a chef, and people assume I whip up elaborate dinners every night, I’m here to tell you the truth: I don’t. And thank god, because who has the energy for that after a super long day? What I do have is a bit of freezer strategy. That’s where my freezer fishcakes come in.
They’re my go-to for the nights when I can’t be bothered, but still want to eat something that tastes like I did. These are the kind of meals that stop me from reaching for toast or leftover roast potatoes at 11pm. We’ve all been there and the more you open that fridge to seek out food, the lower your standards become, so lets avoid that!
Flaky, fishy deliciousness
These fishcakes are hearty, flavour-packed, and just boujie enough to feel like a proper dinner, even if you’re in your PJs and haven’t seen a vegetable all day. Made with salmon, smoked haddock, cod, creamy mashed potato, leeks, chives, parmesan, and panko crumbs, they’ve got texture, flavour, and a bit of a posh vibe without the fuss. They’re like the ultimate cross between a fishcake and a Spanish croquetta, what’s not to love?
I also throw in a dash of nutmeg because it adds the tiniest warm background note that makes them feel a little special. Trust me.
What to serve them with
Once cooked, these are amazing with a quick mixed leaf salad, maybe a bit of mustardy dressing, and a poached egg on top if you’re feeling fancy. They’re comforting but light — the kind of dinner that doesn’t weigh you down while you binge your favourite trash tv.
Batch now, thank yourself later
I always make a batch and freeze them individually so I can grab one or two, fry straight from frozen, and get dinner on the table in 15 minutes. No faff. No stress.
So next time you’ve got a bit of time on a Sunday, get a tray of these beauties made up and stash them away. Your future self (probably stressed and tired and in need of carbs) will be forever grateful.
Then head over to my dinner section for even more low-effort, high-reward recipes that make busy weeks feel way less chaotic.
Freezer fishcakes
By Poppy Cooks
https://www.poppycooks.com/recipes/freezer-fishcakes/
Ingredients
- 300g dry mashed potatoes
- 340g mixed fish - I used smoked haddock, cod and salmon, cut into chunks
- 350ml milk
- 2 bay leaves
- Handful of chives
- 1 leek, thinly sliced
- 30g butter
- 2 heaped tbsp plain flour for the leeks
- Pinch of ground nutmeg
- 15g parmesan cheese, grated
- 2 heaped tbsp plain flour for coating
- 2 eggs, beaten
- 25g panko breadcrumbs
- Salt and pepper, plus oil for frying
Metric
Imperial
Instructions
- Peel your potatoes and slice into 1cm thick rounds. By slicing them into rounds, they'll cook more evenly. Place potatoes into a saucepan and just cover with cold water. Add in a generous amount of salt and put on the heat. (Let the potatoes simmer not boil, this will also help them evenly cook).
- Test that they are ready by poking a knife into them. If the potato slides straight off, we are good to go! Drain the potatoes off and leave them to dry in their own steam for around 3-5 mins. Place a tea towel over the top when steam drying. Then begin to pass them through a sieve or potato ricer.
- Leave the dry mash to cool. Tip the fish into a sauté pan and pour over the milk. Season with a pinch of salt and pepper, and pop in the bay leaves. Bring to a bubble on the stove and cook for 5-6 minutes, until the fish is opaque all the way through.
- Use a slotted spoon to remove the fish from the milk and place into the bowl with the mashed potato. In another small saucepan add in the butter and chuck in the sliced leek. Cook gently until really soft and sprinkle in a pinch of salt, plus the plain flour.
- Cook out the flour for 1-2 minutes, then slowly begin to add in the fish infused milk (get rid of the bay leaves!). Bring to a bubble between each addition, stirring regularly. You only need to use around 250ml/8.5fl oz of the milk, it needs to be quite thick otherwise your fishcakes won't set.
- Leave the sauce to cool slightly and pour into the bowl with the fish and the mash. Add in the grated parmesan too. Season with salt and pepper before gently mixing everything together and shaping into 6 equal fishcakes.
- Place onto a lined baking tray and place into the fridge for a few hours, or ideally overnight to set up. When you're ready, tip the flour and breadcrumbs onto plates and season well. Beat the eggs in a bowl. Pass each fishcake through the flour, eggs and breadcrumbs.
- At this point you can pop them in the freezer - start them off on a tray, then when they're frozen solid you can pop them in a freezer bag. If you're ready to cook straight away, heat enough oil in a frying pan to come about halfway up the side of the fishcakes.
- Drop a few breadcrumbs into the oil, and if they sizzle, it's hot enough. Carefully lower the fishcakes in and cook for 5-7 minutes on each side until golden brown and crispy.
- Serve with a green leafy salad and a poached egg for extra deliciousness!