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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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can use most white fish or salmon for this recipe, very tasty with watercress salad and olive-oil lemondressing. Ingredients:
400g potatoes peeled. |
500g fish fillet, skinned |
30g butter |
2 shallots peeled and very finely chopped |
2tbsp finely chopped parsley |
1tbsp capers, rinsed and finely chopped |
salt and freshly ground black pepper |
1 egg beaten |
flour |
fine breadcrumbs |
extra butter and oil for frying. |
Directions:
1. Boil the potatoes in salted water until tender, drain and mash with the butter.
2. Poach the fish for about 10 minutes, depending on the thickness of the fillet, until it becomes opaque. once the fish is cool carefully remove all the bones and flake the fish.
3. In a large bowl mix the finely chopped shallot, parsley and capers with the potato and them gently gently fold in the fish flakes. season generously with salt and pepper.
4. Using your hands carefully shape the mixture into 8 flat cakes, coat each cake in seasoned flour and flatten each one slightly by patting with a palate knife.
5. Allow the cakes to rest in the fridge for an hour or more.
6. Once you are ready to fry them, with warm plates at the ready, dip each cake in a little beaten egg and carefully roll each one in breadcrumbs.
7. Heat your butter and oil in a heavy based frying pan, fry each cake for about three minutes on each side, using a spatula to carefully turn them as they are very fragile. Drain each cake briefly on kitchen towel before transferring to the warm plate and serving immediately.
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