October 01, 2018
Dinner, Lunch, Snacks,
Fish, Trout, Vegetables, Cucumber, Potatoes , Budget-Friendly, Easy/Beginner Cooking, Entertaining, Weeknight Meals, Refrigerator, Stove Top more
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"From SFI April 2018. Please note have not allowed for 3 hours refrigeration time"
Place potato in a large saucepan and cover with cold water and add a pinch of salt and bring to the boil over medium heat and cook for 20 minutes or until potato is almost tender then drain and set aside to cool.
Meanwhile, make Cucumber Salsa - combine parsley, cornichon, eschlot, lemon juice, cucumber and oil in a bowl and season with salt and pepper and set aside.
Remove and discard skin from fish and flake fish into a bowl and add mayonnaise, and lemon juice and zest and season.
Coarsely grate potato over fish and stir gently to combine, taking care not the break the fish too much and then shape mixture into 8 x 8cm round fish cakes.
Line a baking tray with baking paper.
Place flour, egg and breadcrumbs in separate bowl and using your hands, gently toss fish cakes in flour and then dip in egg and then coat in breadcrumbs, pressing firmly to secure and then place fish cakes on prepared tray, cover and refrigerate for 3 hours to firm.
Pour enough vegetable oil into a large frying pan to reach 3cm up side of pan and heat over medium heat and cook fish cakes, in 2 batches, for 2 minutes each side or until golden and heated through and then drain on paper towel.
Meanwhile, cook broccolini in a large saucepan of boiling salted water for 30 seconds and then add asparagus and beans and cook for a further 3 minutes or until vegetables are tender and then drain and then transfer to a bowl and season with salt and pepper.
Divide fish cakes and vegetables among serving plates and sprinkle with cucumber salsa and serve with extra lemon wedges.
NOTE - Instead of hot-smoked trout, you can use the same quantity of hot-smoked salmon, smoked salmon or canned tuna or salmon.
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