Monday, June 7, 2010

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.

3 comments:

  1. When I was a little un, fish cakes was something we ate , with salad or steamed beans(runner) and potatoes because times were tough and we "weren't made of money!" Almost as if there was something shameful about the humble fishcake...
    (And on fish plates, I see!)

    ReplyDelete
  2. Thanks for this, Marie. I shall add it to my collection of your yummy recipes!

    ReplyDelete
  3. You know, putting this recipe here simply reminded me about fish cakes. I haven't had any since the fancy crabcakes at New Year.

    ReplyDelete


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