With salmon and smoked haddock .
I used to love fishcakes–but the mashed potato made them “off limits” for me, once I was diagnosed with type 2 diabetes. Then I found an alternative–“no-potato fish cakes”— and I no longer felt deprived!
This is a variation on that theme.
Adapted from a Gordon Ramsay idea–these are a little heavier than “mark 1”–a winter alternative perhaps? They were lunch yesteday, but could be served as a starter or light supper.
1 lb/450 gms salmon fillet–with the skin and little bones removed
1 lb/450 gms smoked haddock–undyed, if possible, and skin removed
1 large shallot–grated
1 tablespoon parsley–chopped
salt and pepper
olive oil for sautéing
yogurt–I use no-fat organic, drained in a sieve for half an hour to thicken it a little
- Cut the fish into chunks and place into a food processor.
- Pulse to a coarse mince–not too much or it will become a slurry.
- In a bowl, mix the fish with the shallot, parsley, salt and pepper.
- Check the seasoning–raw salmon tastes good!
- Add the whisked egg and mix in thoroughly.
- Chill in the fridge for an hour if you’ve time–I didn’t and they were fine.
- Mold into little flat patties.
- Heat the oil in large frying pan.
- When it’s hot fry the little cakes for 2/3 mins each side.
- Serve with a small dollop of yogurt on the side.