Crispy fish cakes

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

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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