Fish cakes

26 May 2008

I like fish cakes. And I like smoked fish.

For about 6 fishcakes, you'll need:

2 smoked trout fillets (or mackerel, or snoek, or angelfish)

2 slices white bread, no crusts, soaked in milk and squeezed out lightly

2 very small potatoes, cooked and cut into cubish things

2 spring onions (scallions) finely sliced

1 very finely diced shallot

a strip of ancho chile, soaked, about 4" x 1" (yeah, I know) and thinly sliced

juice of a small lime or lemon

1 heaping tablespoon thick plain yogurt, preferably Greek

In a bowl put the trout, which you have removed from the skin and flaked, plus all the other ingredients. Mix with a fork. Because the trout is smoked you will probably not need to add salt, but taste in case ...

Pour some flour onto a plate. Form fish mixture into round cakes, coating each one with flour as you go. Put aside on a clean plate and chill them for a little while to firm up.

To finish the fishcakes, fry them in a little olive oil over medium heat, about 4 minutes to a side till golden and crispy on the outside. Turn once.

I also used Mrs Ball's chutney as a condiment. See if you can find it. It is incomparable.

I like a mango, avocado, cilantro-ish salad to go with this.