FISH CAKES WITH A TRIO OF FISH
- 1 small carrot
- 1 small piece of leafy celery stalk
- 1 slice of lemon
- 4 peppercorns
- 1 handful of parsley
- 150 g Bass fillet or Cod (or other firm white fish)
- 100 g boneless salmon fillet
- 120 g boneless white fish fillet (ek gebruik net wit vis, het hake gebruik 450 g)
- 625 g potatoes, peeled and chopped
- 1 tablespoon olive oil
- 2 tablespoon diced spring onion
- 2 eggs (ek gebruik net 1 eier)
- 1 teaspoon sweet paprika
- 3 tablespoons parsley
- oil, for frying
- breadcrumbs
Put a pan of water on to boil and add the carrot, celery, lemon, peppercorn, half the parsley and a teaspoon of salt. Simmer over med heat for about 10 minutes, then add the fish. Simmer for 10 – 15 minutes until the fish is soft, but not collapsing, and flakes easily.Turn off the heat and leave the fish to cool in the broth. Drain and flake the fish into a bowl, removing any little bones as you go. Meanwhile, simmer the potatoes in salted water for 15 minutes or so until the potatoes are soft. Drain and mash.
Heat oil in a pan and saute the spring onions until soft. Mash the fish with a potato masher and then add the potatoes.
Whip the eggs and remaining oil add to the fish mixture with paprika, chopped parsley and spring onions. Mix well. Add salt or pepper, if needed. Form the mixture into balls. Put the breadcrumbs on a plate and pat the fish cakes into them, coating them all over. Chill for an hour. Heat oil in a large pan. Fry the fish cakes in batches, turning them gently, until they are golden on both sides.
Nota:
Ek meng een chilli opgesny by… my mense like die byt.
Photo and adjusted recipe: Petro van Genderen
