Lately, this is what our days have been looking like:
Wake up, eat breakfast.
Do blog stuff.
Shower at our Grandma’s house.
Go to work.
Come home, eat.
With some other eating in there, somewhere, too. We feel bad though, because lately our day hasn’t been leaving us much opportunity to make dinner for our family. What they’ve been eating the last few days…. not really sure! It had been a few days since we had made dinner for the guys (dad+brothers) so we were bound and determined to make them something.
What’s quick, doesn’t require fore-thought (aka setting in the fridge the night before) and is bursting with nutrition?
Our fish was frozen Haddock, to be precise. Fish is often something we turn to when we’re in a pinch because it thaws really quickly in the microwave, or even just in hot water. Haddock is a white fish that is pretty flaky when cooked and has a mild yet delicious flavour. It is low in saturated fat, an excellent source of protein, and is chock full of B vitamins (B6, B12, Niacin) and some minerals (Magnesium, Selenium, Phosphorous, specifically). (source.)
We opted to go the fish cake route.
Apologies for the not-so-pretty pictures of these guys, we were in a rush to get out the door and didn’t have time to set up a good photo-op!
Our family loves fish cakes, especially our brother Brendan. They’re one of his favourites, he’s told us before! To be perfectly honest, though, we really didn’t think these were going to be all that great. Obviously we new they’d be yummy, but blog worthy? Hmmmm… not. But boy were we wrong! These turned out to be absolutely delicious! So flavourful, not dry, soft and tender with a crispy exterior. Basically everything you’d want in a fish cake! We baked ours simply because we could prepare the salad that we were going to bring to work to put our cakes on top of while they were baking, but we’re pretty confident that these guys would be excellent in the frying pan as well.
Happy eating! 🙂
Crispy Fish Cakes
Prep time: 10-15min
Cooke time: 30-40min
2 400g packages of frozen Haddock fillets (other white fish will work)
1 c. crushed corn flakes
1/2 c. finely diced red onion
2/3 c. diced Red Pepper
1 tsp Rosemary
1/2 tsp thyme
1 Tbsp lemon juice
1/2 tsp garlic salt
Pre-heat oven to 350 degrees. (unless using a frying pan!)
Thaw fish completely. In a bowl, combine fish with all other ingredients until evenly mixed. Form into 14 patties and place on greased baking sheet. Bake for 30-40min, flipping every 10min, until fish cakes are brown and slightly crispy on the edges.
For the frying pan method, heat some oil on a non-stick pan and brown fish cakes on each side until golden.
Serve on top of a salad, rice, in a pita or tortilla, on a bun…. the possibilities are endless! 🙂