Fish Cakes
I’ve worked out the perfect recipe for fish cakes but it has one downside; I can never order fish cakes in a restaurant again because they’re never as good as these…
Preparation Time:20 minutes
Cooking Time:10 minutes
Level of Difficulty:Easy
Servings:4
Ingredients
- A half onion, finely chopped
- 1 red chilli
- 2 scallions
- 1 heaped dessert spoon soft cheese
- 4-6 boiled new potatoes, cooled
- 1 organic egg
- Black pepper
- Lemon juice
- Butter or oil to fry the fish cakes
Method
- Fry the finely chopped onion and chilli gently for about 10 minutes until it's soft and has some colour. Put the fish in a bowl and separate the flakes gently with a fork. When the onion is done, mix it and the chopped scallion with the fish without mashing – you’re aiming for a nice and lumpy consistency. Fold in the soft cheese. Crush the potatoes to small chunks but still don’t mash. Fold them in too. Season the mix with plenty of black pepper and a squeeze of lemon juice. Lightly beat the egg and mix it gently – don't mash! Divide the mixture in four and shape it into balls, then flatten into a cake shape. Put the cakes into the fridge for at least an hour to firm up before frying. Fry in butter or olive oil over medium heat. Allow the cakes to fully fry on one side before turning them over, otherwise they can break up a little. Serve with a nice salad and creme fraiche sauce.
