Robin Ellis

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.

The "mix"

• 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.

"Prêt à manger" fishcakes

We have just had these for lunch on a rainy day–with a simple green salad and tzatziki.