Gingergirl: ‘Catch a few compliments with these fish cakes’

Helen Keown


Helen Keown

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Welcome to all about food. Here’s a family favourite…

Welcome to all about food. Here’s a family favourite…

Ask Gingergirl

Hi Gingergirl,

I love having my girlfriends around for lunch and am looking for some lighter or healthier recipes to add to my current repertoire. Do you have any suggestions?

Many thanks,

Teresa, Ballina

Hello Teresa,

Fish cakes are a great way to use up any leftover fish or mashed potatoes. I often make surplus potatoes the day before with the intention of making fish cakes or potato cakes with black pudding. Feel free to use whatever fish you prefer and play about with spices or herbs. If you are poaching your fish, place the fish in a saucepan and cover with milk and black peppercorns. Cook gently for fifteen minutes or until the fish is cooked, cool slightly before use.

Fish cakes with home made tartare sauce

300g of poached fish, I like salmon and haddock

250g of mashed potato

1 red pepper, diced

2 scallions finely chopped

Half a red chilli, deseeded and finely chopped

The juice of half a lemon

Salt and freshly ground black pepper

1 egg yolk

Flour for coating

Fresh coriander

In a large bowl mix the mashed potato and fish, this may prove to be heavy work so it’s best to use your hands. In a frying pan add the olive oil, gently fry the scallions, chilli and peppers, gently cook until soft. Stir the pepper mix into the fish and potato, add the lemon juice and season well. Add the egg yolk to bind the mixture. Divide the mix into eight or ten balls and flatten with your hand. Dip the fish cakes into a bowl of seasoned flour and shake off any excess flour as you flip the cakes between your hands. Place the frying pan back on a medium heat, add olive oil and fry the fish cakes, turning until golden brown.

Cooking Demonstration with Nevin Maguire

The ever talented Nevin Maguire will host a Cookery Demonstration this Thursday, May 7th in the Charleville Park Hotel - this event is in association with Scoil Pol, Kilfinane. Doors open at 7pm with demo at 8pm. There’s a Wine & Cheese Reception and a chance to sample some wonderful local Artisan Produce prior to the Demonstration.

Tickets (€20) available from Scoil Pol – 063 91197 or from the Charleville Park Hotel – 063 33700

Contact gingergirl


Gingergirl aka Helen Keown is an artisan food producer who produces a range of handmade luxury jams, preserves and chutney’s made from local, seasonal or organic ingredients. Helen’s produce is available nationwide from independent food emporiums and is also available at selected food delis across Europe.

Letters to ‘gingergirl’ c/o The Limerick Leader, 54 O’Connell St. Limerick.

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