Eagle-eyed for fishcakes made without potatoes (which I prefer to avoid)–I spotted these a few years back in an article by Gordon Ramsay.
I’ve added an egg to the original recipe to lighten them a little.
A garlicky yogurt sauce goes well with them–Tzatziki (see next post)
for 2–or 4 as a starter
200 gms salmon fillet–skinned and checked for bones
200 gms smoked haddock–undyed if possible, and skinned
2 small shallots–chopped small
an egg–lightly beaten
salt and pepper
olive oil for sautéeing
- Cut the fish into chunks and put into a food processor.
- Pulse to a coarse mince–too much and it will be a slurry.
- In a bowl, mix the fish with the shallot, the egg, salt and pepper.
- Check the seasoning.
- Form into little patties or “cakes”.
- Chill them for an hour if possible–it just helps to bind them.
- Heat a tablespoon of oil in a large pan.
- When it’s hot slip the “cakes” into the pan and gently flatten them a little.
- Sauté them on each side to a light brown finish–2/3 minutes a side.
- They should still be moist inside.
We have just had these for lunch on a rainy day–with a simple green salad and tzatziki.
“No potato” Fishcakes
June 7, 2011 by Robin Ellis