cold pressed rapeseed oil/ chilli more chilli, pepper.
fishcakes- makes 6- 8
4 x medium sized potatoes
1 x green chilli (de-seeded and finely chopped)
1 x red pepper (de-seeded and finely chopped)
5 x spring onion (finely chopped)
1 x portioned salmon fillet
1 x portioned white fish fillet
200ml x milk
2tbls x sweet chilli sauces
1tbls x plain flour
2x tsp Chinese spice
1x tsp ginger
1x tbls turmeric
1x garlic clove
2 x white loaf ends
1x white slice
Or pre buy “panko breadcrumbs” a
sweet potato fries
70g x rocket
1 x Lemon
super quick chilli Mayo- see other recipe
Place a pan of water on the stove to boil, and peel and chop potatoes into quarters, boil until Mashable. Mash and place in a large bowl for mixing.
Pour 200ml of milk Into a saucepan, add Chinese spice, ginger, touch of salt and pepper and a crushed garlic clove into the milk, cut the fish fillets into large chunks, and add to the cold milk mix. Place the saucepan on a low /medium heat, poach the fish until cooked (around 5 mins).
preheat oven to 200 degrees Celsius. Whilst the oven is warming place loaf ends and slice of bread in the oven for 1/2mins to dry out (This will make bread crumbs easier to make later on) Do not toast.
Drain the fish and add it to the mash potato. Add in the sweet chilli, flour, spring onion, red pepper, green chilli. Mix through.
split the mixture into 6 or 8 even portions and roll into balls, set aside or place in fridge to cool.
Place your dried bread in a blender or food processor one slice at a time and pulse until crumbed, add in turmeric powder to create a golden colour.
Coating the fishcakes
set up 3 shallow flat bowls (like oven dishes)
Bowl 1, with plain flour
Bowl 2, beaten egg
Bowl 3, bread crumbs
Take your fish cake mix balls from the fridge and one at a time press gently into the fishcakes shape, coat with flour, then egg and then breadcrumbs. set aside.
In a frying pan pour in our extra virgin rapeseed oil. Place on a medium to high heat. (You want the oil when hot to be around half the height of the fish cake)
shallow fry the cakes a couple at a time, until golden brown on one side, turn the cakes and repeat. Place on a wire rack in the oven whilst cooking the rest. Keep in oven for at least 5 mins until hot through.
serve with sweet potato fries, lemon wedges and a rocket salad or get creative and choose your own sides and serving. Perfect with our super quick chilli Mayo!