Thread: 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.

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

Sounds lovely Laura; think will make tomorrow.

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

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

I like the oriental fishcakes yum!!!

Thanks for recipe huni

sounds yum

Originally Posted by Laurab21

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?