It’s time to talk fishcakes.
As far as I’m concerned, there are three types of this fiendishly delicious food that I’m prepared to entertain.
- Delicious, deep fried fare from your favourite chip shop, best served with cheap white bread AND chips (c’mon) and a tea strong enough to blind you;
- Tiny, also deep fried, Thai fishcakes that you impulsively order with your Thursday night chicken penang takeaway and scoff, whole, with an ice cold Singha;
- THESE BEAUTIES.
Summer’s coming and I don’t think I need to say anything more except if you’re looking for something light, sophisticated, flavoursome, healthy AND delicious (honestly), get these on your dinner table and soon.
Sublime with a prosecco, some grilled veggies and the whiff of sophistication and superiority that eating this will give you.
Serve with asparagus – lightly fried with salt, pepper and a good squeeze of lemon juice – and a green leaf salad with avocado.
- 2 tbsp olive oil
- 1 small onion (diced)
- 1 large clove garlic or 2 small cloves (minced)
- 2cm piece ginger (peeled and finely chopped)
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground coriander
- 1/4 tsp turmeric
- 3 slices of white bread (crusts removed)
- 280-300g boneless cod fillet or other white fish (roughly chopped into chunks)
- 1/2 egg (beaten)
- Skin of 1/2 a small preserved lemon (rinse lemon under tap before removing the skin, and finely chop the skin), or substitute with zest from 1/4 lemon. The preserved lemon really works here though.
- Handful mint leaves (finely chopped)
- Handful parsley leaves (finely chopped)
- Ground black pepper
- Heat up 1 tbsp of the oil in a frying pan. Add the diced onion and saute on a medium high heat for 10 minutes. Add the garlic and cook for a further minute. Then add the ginger and spices and cook for a final minute before taking off the heat. The mix will be quite a dry consistency.
- While the onion is cooking, get out your food processor and a large bowl. Whizz the bread into breadcrumbs and add to the bowl. Then add the cod into the processor and pulse it a few times so that it is roughly minced. Add this to the bowl too, along with the remaining ingredients and the spiced onion mix. Season well with salt and pepper.
- With your hands, combine the ingredients in the large bowl and check the consistency – it should be moist. If it feels very wet then add a bit of flour or remaining breadcrumbs just to dry it up a little.
- Heat up the remaining tbsp of olive oil in the frying pan on a medium high heat. While it’s heating up, turn the fishcake mix into patties of about 2cm thick and 6-7cm wide. You should get 5 patties out of the mixture. Add into the frying pan and cook for 2-3 minutes on each side until they are golden brown on the outside.
- Serve with a green salad of your choosing and some grilled asparagus.