Easy Fish Cakes2021-03-13
- Servings: 2 or 3
I, personally, am not a fish amateur but my husband is. Funnily enough, I love all other kinds of seafood such as crustaceans and molluscs!
One of my husband’s favourite food when we go to the restaurant is fish cake. Being in the middle of a pandemic and a lockdown, restaurants are not open. So I surprised my husband by cooking for him some fish cakes. I did it with salmon, using my own method (no egg and no flour). Of course, you can also use any white fish.
- 150g of raw, skinned & pin-boned salmon or white fish
- 2 medium potatoes, peeled, cooked beforehand and cooled
- 1 banana shallot, finely diced
- 1 handful of finely chopped parsley
- 2 garlic cloves, chopped
- Cayenne pepper + pepper & salt (to taste)
- Olive oil for frying (shallow frying)
Before the preparation, put the raw, skinned and properly deboned fish in your freezer for about 15 minutes. When removed from the freezer, cut it into chunks and put them in a food processor together with the garlic. Whirl until it is minced and paste-like then add the cooked potatoes. Blend for few seconds then transfer the obtained mixture into a bowl.
Now add to the fish mixture the finely chopped shallot, the parsley and the seasonings. Mix well and form round patties. Place them in the fridge for a while before frying.
Heat the oil in a frying pan and fry the fish cakes until golden brown on both sides. Serve with your preferred sauce if used as a starter or with other vegetables and/or salad if intended to be a main meal.