Crispy fish cakes

Fishcakes
4 medium potatoes, peeled, diced and cooked tender
350 g cooked fish, flaked
Grated peel of 1 lemon
handful of chopped dill and parsley
2 leeks or ½ onion, finely chopped, and 15 ml (1 tbsp) butter fried
250 ml (1 cup) buttermilk

Crumbs
30 ml (2 tbsp) olive oil
250 ml (1 cup) breadcrumbs made from ciabatta
125 ml (½ cup) grated parmesan (pecorino, it’s cheaper)
Grated peel of 1 lemon
salt and ground black pepper
olive or canola oil for frying

Fish Cakes 1: Mash the potatoes with a fork. Cool.
2 Mix the fish, potatoes, lemon, herbs and fried leeks.
3 Season with salt. Form fish cakes of 8 cm. Leave 20 minutes in the refrigerator.
4 Crumbs: Heat the olive oil in a pan and fry the breadcrumbs until golden brown. Remove and set aside to cool. Mix with the cheese and rind.
5 Pour the buttermilk into a shallow bowl, dip each fishcake rapidly in the buttermilk and then in the crumbs.
6 Heat oil in a pan and fry them until golden on each side. Serve with chips, peas and tartar sauce.

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