'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
Details
- Cuisine: Mediterranean
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- 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.
- In a bowl, mix the fish with the dill or parsley, shallot, salt and pepper and check the seasoning.
- Fold the egg into the mix.
- Form into little patties or "cakes", then chill them for an hour if possible – it helps them keep their shape.
- 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.
- Sauté them on each side to a light brown finish – roughly 2 to 3 minutes on each side. They should still be moist inside.
- 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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