Parsley fish cakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Floury potatoes; cooked and mashed |
| 6 | ounces | Salmon fillet; skinned |
| 6 | ounces | Cod fillet; skinned |
| 1 | ounce | Melted butter |
| Grated zest and juice of 1 lemon | ||
| 4 | tablespoons | Chopped fresh parsley |
| 2 | tablespoons | Chopped fresh chives |
| 6 | Spring onions; peeled and finely | |
| ; sliced | ||
| Salt and freshly ground black pepper | ||
| 1 | Beaten egg | |
| 6 | tablespoons | Fine white breadcrumbs |
| 1 | ounce | Unsalted butter |
| 4 | tablespoons | Sunflower oil |
Directions
Cook the potatoes and mash them with the melted butter, salt and freshly ground black pepper. Heat a little water and a splash of lemon juice in a shallow pan and lightly poach the seasoned salmon and cod until just cooked. Remove fish from cooking liquor and flake.
Put the mashed potato and fish into a larger mixing bowl. Add chopped herbs, lemon zest and finely sliced spring onion and mix all together thoroughly. Taste and amend seasoning if necessary. Take teaspoonfuls of the mixture. Roll them into balls and then flatten the top and sides with a palette knife to form small fish cakes.Pour the beaten egg onto a plate and the breadcrumbs onto a second plate. Dip the fishcakes first in the beaten egg and then the breadcrumbs to coat. Pat smooth with the palette knife.
Heat a cast iron or heavy base frying pan. Heat the sunflower oil and butter together and fry the fish cakes on all sides until crisp, golden and hot. Cook in two batches, keeping the first batch hot while cooking the second. Drain on absorbent paper.
Serve with lemon wedges or perhaps a parsley sauce.
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Carlton Food Network
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