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Fish for Easter

If you have been thinking of having something different for your Easter dinner, then how about having Fishcakes with a Thai Sweet Chilli Dip?

These simple Fishcakes are simply divine as an appetizer with a small side salad, or as a healthy lunch with New Potatoes and Glazed Vegetables for a more substantial lunch or evening meal. Feel free to play with the recipe to suit your own tastes and needs.

Serves 2 – 4

Ingredients

4 Large Potatoes, 1 Large Salmon Fillet, 1 Large Cod Fillet, 160g can Tuna in Brine well drained or pre drained, 1tsp Chilli Powder, Butter, Milk, Salt, Black Pepper, 1 – 2 Eggs, Breadcrumbs, Paprika, Oil, Thai Sweet Chilli Dip

Method

Bring a Pan of Salted water to the boil, Peel and chop the potatoes for mashing.

Open and drain the Tuna, Cut the Cod and Salmon in to around 1” chunks.

In a heavy bottomed frying pan, add a knob of butter and add the Tuna, Salmon and Cod and cook for around 5 – 7 minutes. Set aside.

Once the potatoes are cooked thoroughly, drain and mash them, add the required amount of Pepper, Milk and Butter (taste if you must) and gently whisk with a hand whisk until a firm texture is achieved. Gently spoon the fish into the Mashed potatoes, being careful to not add any fluid from the pan.

Add a generous amount of black pepper and roughly whisk, being sure to achieve a pleasant fluffy texture, adding more butter and/or milk if needed. Set aside to cool.

Once cool enough to touch, Take good sized handfuls of the mixture and roll into balls 1.5” – 2” balls and flatten them and put them on a plate. Put in the fridge for 5 – 10 minutes so the mixture firms up.

On a plate pour out a decent amount of Breadcrumbs, add just enough paprika for the breadcrumbs to take on a pinkish colour and mix together well.

In a wide bowl whisk the eggs so they are well mixed

Taking each fishcake, gently dip in the egg on both sides and coat in the bread crumbs and set aside. Repeat until all the fishcakes are done.

In a large frying pan, heat some oil over a medium high heat and cook the Fishcakes for around 2 – 4 minutes on each side until golden brown, and place onto a paper towel. This may need to be done in a couple of batches.

Once the excess oil is drained, serve with a side dish and Thai Sweet Chilli Dip.

 

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