These delicious flaked fishcakes have the added taste of smoked salmon.
In another MIX N MATCH meal, I have teamed the fishcakes with baked apples stuffed with browned bacon and potatoes.
Preparation Time: 45 minutes plus 30 minutes fridge time
Cooking Time: 60 minutes
Makes: 6 servings
Ingredients For the fishcakes 400 g potatoes, peeled
600 g white fish such as Cod
1 tbsp butter
200 g smoked salmon
5 spring onions, finely chopped
1 - 2 tbsp parsley, chopped
½ lemon plus rind
1 tbsp dill, chopped finely
½ cup flour
2 eggs, lightly beaten
Oil for frying
For the stuffed apples 3 medium apples -I used Fuji
1 tbsp lemon juice
½ tbsp olive oil
1 medium - large potato, chopped
4 rashers shortcut bacon
½ medium onion, chopped
1 clove garlic, crushed
1 tsp sage, chopped
½ tbsp cider vinegar
Method For the fishcakes
Cook the potatoes in salted water until tender.
Meanwhile put the fish in a steamer and steam for about 10 minutes, depending on the thickness of the fish.
If you do not have a steamer, put in a bit of boiling water
Leave to cool.
Drain the potatoes, return to the pot, add the butter, and mash till they are smooth.
Leave these aside.
Chop the smoked salmon and add it to the spring onions, lemon rind, parsley and dill in a bowl.
Break the fish into flakes, and add to this.
Fish should be quite small flakes
Add the mashed potatoes and mix until all the ingredients are well combined. Add some salt and pepper.
Using your hands, make them into about 6 - 9 large patties.
Put them on a tray and put in the fridge for about 30 minutes.
Put the flour, egg and breadcrumbs in separate dishes -I use paper towel, except for the egg, to save on washing up!
Dip each fishcake into the flour to lightly coat, then into the egg and breadcrumbs. You could now cover them and leave them in the fridge for up to a day.
For cooking, put some oil in a pan to about 2 cms deep and heat until it is hot. Fry the fishcakes till they are brown -about 3 minutes each side.
Transfer to paper towel to get rid of the excess oil, ready to serve. They can be served with tartare sauce.
For the baked apples
Cut the tops off 2 apples, and hollow out the centre using a spoon, and leaving about 6 mm wall thickness. Discard this flesh.
Rub the inside with lemon juice to stop them going brown.
Chop the other apples into small pieces.
Fry the chopped bacon for about 5 minutes, and then add the onion and fry for another minute.
Preheat the oven to 160° fan forced or 180° ordinary oven.
Add the garlic and the potatoes and cook for about 10 minutes or until the potatoes are tender, and starting to brown, stirring occasionally.
Stir in the sage and vinegar and season with some pepper, to taste.
Pack this mixture into the hollowed apples.
Put the lids back on, and brush them lightly with a bit more oil
Bake for 20 minutes, by which time the apples should be tender.
Serve with the flaked fishcakes, or any other mix n match meal.