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Thread: Mmmm fish cakes

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    Mmmm fish cakes

    Tonight I made simple and delicious fishcakes without the aid of breadcrumbs or potatoes: chop 500g of Cod or smoked salmon half an onion and a shallot and put it all in a mixing bowl with an egg. Whizz everything into a rough paste with a hand blender and then stir in 2 egg whites, a big pinch of salt and pepper, a finely sliced red chilli and a squeeze of lime juice. Heat some groundnut oil in a frying pan and, when the oil is quite hot, take a heaped tablespoon of the fish mixture and chuck it in the pan - it should sizzle. Flatten the cake into a patty with the back of the spoon or a spatula. After about 5 minutes (the base of the cake should be golden brown) flip it over and cook for a further 5 minutes. Serve on a bed of lightly dressed leaves with this very quick tartar sauce: 2/3 finely chopped cornichons, 2 tablespoons of mayo, 1 tablespoon of dijon mustard, a pinch of paprika and the juice of half a lemon all mixed together. Lovely.
    CHRISR and Slim2011 like this.

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    Obviously changed the mayo to yogurt but was amazing and so fresh
    I made 5 and had some left over!

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    Sounds lovely Laura; think will make tomorrow.

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    Groundnut oil????? Since when were we allowed oil?
    They sound yum though might try them, I had a very bad attempt before!

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    can have a teaspoon of veg oil, then wipe out the pan LOL.

    I like the oriental fishcakes yum!!!

    Thanks for recipe huni

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    sounds yum

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    Quote Originally Posted by Laurab21 View Post
    Tonight I made simple and delicious fishcakes without the aid of breadcrumbs or potatoes: chop 500g of Cod or smoked salmon half an onion and a shallot and put it all in a mixing bowl with an egg. Whizz everything into a rough paste with a hand blender and then stir in 2 egg whites, a big pinch of salt and pepper, a finely sliced red chilli and a squeeze of lime juice. Heat some groundnut oil in a frying pan and, when the oil is quite hot, take a heaped tablespoon of the fish mixture and chuck it in the pan - it should sizzle. Flatten the cake into a patty with the back of the spoon or a spatula. After about 5 minutes (the base of the cake should be golden brown) flip it over and cook for a further 5 minutes. Serve on a bed of lightly dressed leaves with this very quick tartar sauce: 2/3 finely chopped cornichons, 2 tablespoons of mayo, 1 tablespoon of dijon mustard, a pinch of paprika and the juice of half a lemon all mixed together. Lovely.

    these sound yumm. How many can you eat at one sitting and can you freeze em?





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