'No potato' fishcakes recipe

'No potato' fishcakes recipe

Always eagle-eyed for versions of fishcakes made without potatoes, I spotted this 'no potato' fishcakes recipe a few years back in an article by Gordon Ramsay. I've added an egg to lighten them a little.

We had them for lunch on a rainy day, with a simple green salad and a dollop of tzatziki.

This recipe serves two as a main, or four as a starter. 

Ingredients

  • 200 g salmon fillet, skinned and checked for bones
  • 200 g smoked haddock, undyed if possible and skinned
  • 2 small shallots, chopped very fine
  • 1 handful of dill or parsley, chopped
  • 1 egg, lightly beaten
  • 1 pinch salt and pepper
  • 1 dash olive oil for sautéeing
  • 7.1 oz salmon fillet, skinned and checked for bones
  • 7.1 oz smoked haddock, undyed if possible and skinned
  • 2 small shallots, chopped very fine
  • 1 handful of dill or parsley, chopped
  • 1 egg, lightly beaten
  • 1 pinch salt and pepper
  • 1 dash olive oil for sautéeing
  • 7.1 oz salmon fillet, skinned and checked for bones
  • 7.1 oz smoked haddock, undyed if possible and skinned
  • 2 small shallots, chopped very fine
  • 1 handful of dill or parsley, chopped
  • 1 egg, lightly beaten
  • 1 pinch salt and pepper
  • 1 dash olive oil for sautéeing

Details

  • Cuisine: Mediterranean
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 10 mins
  • Serves: 2

Step-by-step

  1. Cut both fish fillets into chunks and put them in a food processor. Pulse to a coarse mince – too much and it will be a slurry.
  2. In a bowl, mix the fish with the dill or parsley, shallot, salt and pepper and check the seasoning.
  3. Fold the egg into the mix.
  4. Form into little patties or "cakes", then chill them for an hour if possible – it helps them keep their shape.
  5. Heat a tablespoon of oil in a large pan. When it's hot (important), slip a few of the "cakes" into the pan and gently press them down a little.
  6. Sauté them on each side to a light brown finish – roughly 2 to 3 minutes on each side. They should still be moist inside.
  7. Repeat the process until all the mix is transformed into these little wonders.

Recipe taken from Healthy Eating for Life (Right Way, Constable and Robinson, £6.99)

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