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Herbed Fishcakes With Green Chilli Slaw

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Ingredients

800g Agria Potatoes
350g Fish Fillets Cut into large pieces
1 tsp Capers Chopped
1 tsp Cornichons Chopped
1 tsp Wholegrain Mustard
2 Egg Yolks
Handful Mixed Herbs
2 Spring Onions Chopped
Salt and Pepper
80g Cornflour
50g Vegetable Oil
50g Butter
1 Lemon Quartered
Slaw
1 Celeriac Or 1/2 Cabbage
1 Red Onion Thinly Sliced
1 Lime Finely grated zest and juice
4 tsp Mayonaise
1 pinch Smoked Paprika
1 Handful Flat Leaf Parsley
2 Green Chilli Seeds Removed, cut into strips
1 Mango

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Herbed Fishcakes With Green Chilli Slaw

  • Medium

Ingredients

  • Slaw

Directions

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Steps

1
Done

Roast the potatoes in their skins for 50 minutes at 180C.

2
Done

Remove from the oven, cut in half and scoop the potato from the skins into a large bowl.

3
Done

Bake the fish until just cooked and add to the potato. Mix with a large spoon, breaking up the potato and fish.

4
Done

Add the capers, cornichons, mustard, egg yolks, herbs, spring onions, salt and pepper.

5
Done

Thinly slice the potato skins and add them too. Leave the mixture to cool for five minutes, then shape into small cakes. Cool in the fridge for 30 minutes.

6
Done

Put corn flour on a plate, roll each fish cake in it then shallow fry in oil and butter for three to four minutes on each side until golden brown.

7
Done

Finely slice the celeriac or cabbage and mix with the other ingredients and season to taste. Serve fish cakes with the slaw.

The Cafe

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Paula’s Chicken Hot Pot
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Rocky Road
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Paula’s Chicken Hot Pot
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Rocky Road