Had some great feedback from a client on these lovely homemade fish cakes so thought would share. Enjoy, yum!
Homemade fish cakes
· 1 small onion finely chopped
· 500g fish fillets such as salmon, cod or trout
· 350ml of fish stock or white wine
· 500g mashed potato (could be half each of white potato and sweet potato)
· 2 tablespoons of parsley, tarragon or dill or a combination of all three
· flour for dusting
· 1 beaten egg
· Fresh breadcrumbs for coating, could be a mixture of both brown and white
· Little coconut oil for frying
1. Put the onion in a large frying pan, cook for a couple of minutes on a low heat.
2. Add the fish on top, pour over the wine or stock, bring to a simmer. Cover and cook for 6 – 8 minutes or until the fish is cooked through. Remove and cool.
3. Add the onion to the mashed potato with the herbs.
4. Flake the fish into the potato, season. Gently mix together with floured hands and shape into 8 cakes. Lightly dust with flour, dip in the beaten egg, then the breadcrumbs. Chill for at least 30 minutes (to help the binding process).
5. Heat 1 cm of coconut oil in a frying pan. Fry the fish cakes in batches for 3 – 4 minutes on each side until cooked through and golden brown. Drain on kitchen paper and keep warm till served. Serve with a mixed green salad and / or the easiest tomato sauce ever (see below).
Easiest tomato sauce ever;
· garlic (as much as you like, or omit if you’re not keen),
· 1 small red onion chopped roughly
· 500ml carton of passata
· 250ml vegetable stock
· 4 / 5 small plum tomatoes roughly chopped
· Pinch of Italian herbs
· seasoning to taste
Cook the onions and garlic in a saucepan with a teaspoon of coconut oil. When onions have softened add the passata and vegetable stock. Continue cooking on low heat on the hob. Add the plum tomatoes, cook for a further 2 minutes, season and add Italian herbs to taste.This sauce can be eaten hot or cold. This will store in the freezer for up to 2 weeks, or up to 4 days in the fridge.