Although I’m not keen on fish, I quite like these fish cakes as they are not too fishy. I saw them being cooked on James Martin’s Saturday Kitchen and slightly adapted the recipe. We used this recipe recently as a starter for a dinner party and they went down well. Tonight we made them slightly bigger as a main for us for our tea, simply served with broccoli (naughtily cooked in butter), salad and a red chilli and tomato jam. I would love to take credit for the jam but that was a gift from our friends. I usually make a sweet chilli sauce to serve with them as a starter. I’ll post that recipe another day.
Ingredients:
Spicy Fish cakes with buttered Broccoli and salad with chilli jam
olive oil for cooking
1 small onion
8 garlic cloves
3 medium hot red chillies
1.5kg fish fillet, skin removed
A good handful of chopped flat leaf parsley
3 free-range eggs
250g fresh white breadcrumbs
salt and pepper
Method:
Gently fry the chopped onion, garlic and chillies in a little oil for two minutes, then remove and allow to cool.
Blend the fish in a food processor for one minute, then tip into a large bowl. Add the onion and chilli mixture, parsley, beaten eggs, breadcrumbs and salt and pepper to taste. Mix well, using your hands, until well combined.
Divide the mixture into and mould into patties. Plate and cover in the fridge for 20 minutes (or until ready to cook, if you are making them in advance).
Heat the oven to 200C. Meanwhile heat a frying pan over a medium heat and add a drizzle of oil then the patties and fry for two minutes on each side. Transfer them to a baking tray and place in the oven for three minutes to finish cooking.
Hungry Hyde Household 