When it comes to cooking, I can't stress enough my love of compounding flavours. This is a perfect example. Spiced-up fishcakes with a cool refreshing salsa & a creamy garlic mayo. It can be served as a starter or serves well for lunch. With some extra effort, it serves up very well if you are trying to impress someone for a special occasion.
Makes: 4/6 cakes
- 400g Hake (small dice)
- 1 Egg
- 1 tbsp potato starch or cornflower
- 200 g mash potato
- 1 tbsp red curry paste
- 2 scallions, finely diced
- Zest of 1 lime
Reserve the juice for the salsa
- 1 tsp salt or 1 tbsp of fish sauce
To coat the fish cakes:
- 4 tbsp flour
- 100g breadcrumbs
- 1 egg beaten with 100ml milk or water
- ½ peeled cucumber (very small dice)
- ½ peeled apple (very small dice)
- 1 scallion (very fine slice)
- Juice from the reserved lime
- 4 mint leaves
- 1tbsp of olive oil
- 1 tsp salt
- 100g real mayonnaise
- 3 cloves roasted garlic
- Juice & zest of 1 lemon
- 1 tsp black pepper
- In a large mixing bowl, combine the fishcake ingredients.
- Divide the mix into six portions and shape the cakes using your hands. Place onto a tray lined with parchment paper. Chill in the fridge for at least 30 minutes
- Place the flour, egg and breadcrumbs in three separate bowls. Remove the cakes and dust in the flour, followed by the egg wash and finally the breadcrumbs.
- Pan fry the fishcakes until golden brown on each side, 7/8 minutes – if you have an air fryer you can cook the fishcakes accordingly4. In a bowl, mix the ingredients for the salsa together & set aside
- For the mayo roast the garlic in tinfoil for 30 minutes, 160 degrees, gas mark 56. Squeeze the garlic from the bulb once cooked & mix with the mayo, pepper & lemon juice.