Adapted from a Jaime Oliver recipe - good times! And I'm so glad I cooked both the fish and the potatoes the day before ... as I was a lazy bones today. I halved the recipe, and because I didn't have quite a lb of cod, once the fish was cooked, I topped it up with a can of crab! I would up the heat content next time, and perhaps serve it with a mango salsa; tonight it was simply served with a tossed salad w/ B's house dressing!
½ c milk
2 bay leaves
2 potatoes, peeled and diced
a bunch of parsley, finely chopped
a handful of fresh mint, finely chopped
zest of 2 lemons and 2 limes
1 teaspoon fennel seeds, bashed (in my fab mortar and pestle!)
2 eggs
1 fresh red chilli, finely chopped (I only had a jalapeno, and it wasn’t hot enough for me ...)
s & p
1/2 cup flour
sunflower oil
lemons to serve
Preheat oven to 375°F. Place the fish in a baking tray with the milk and bay leaves, then cover the tray with foil and cook for 15 minutes. Meanwhile, cook the potatoes in salted boiling water for about 15 minutes, until soft. Drain them in a colander to get rid of any excess water, then return to the pan on a low heat and mash.
Flake the cooked fish into a large bowl. Add the mashed potato, parsley, mint, lemon and lime zest, fennel seeds, eggs and chilli and season with s & p. Mix well, taste and add more salt if necessary.
Make patties, dredge in flour, removing excess. (Next time I would add some cornmeal for extra texture and crispyness.
Pour a bit of oil into a large heavy-bottomed saucepan. Fry the fishcakes until browned. Serve w/ lemon slices.
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