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Always bald eagle-eyed for versions of fishcakes made without taters, I spotted these a couple of in the past within an article by Gordon Ramsay. I have added an egg to lighten them just a little.
We'd them for supper on the wet day, having a simple eco-friendly salad along with a dollop of tzatziki.
This recipe serves two like a primary, or four like a starter.
- 200 g ( 7.1 oz ) salmon fillet, skinned and checked for bones
- 200 g ( 7.1 oz ) smoked haddock, undyed if at all possible and skinned
- 2 small shallots, chopped very fine
- 1 number of dill or parsley, chopped
- 1 egg, gently beaten
- 1 pinch pepper and salt
- 1 dash essential olive oil for sautéeing
- Cut both fish fillets into chunks and insert them in a mixer.
- Pulse to some coarse mince--an excessive amount of and it'll be considered a slurry.
- Inside a bowl, mix the fish using the dill or parsley, shallot, pepper and salt and appearance the seasoning.
- Fold the egg in to the mix.
- Form into little patties or "cakes".
- Chill them to have an hour if at all possible--it will help them maintain their shape.
- Heat a tablespoon of oil inside a large pan.
- When it is hot (important), slip a couple of from the "cakes" in to the pan and lightly press them lower just a little.
- Saut them on every side to some light brown finish--2/3 minutes a side. They ought to be moist inside.
- Do this again until all of the mix is changed into these little wonders.
Recipe obtained from Eating Healthily for Existence (Proper Way, Constable and Robinson, £6.99)