This was my first attempt at making my own fish cakes and I am very pleased with the result although I think I could definitely improve the recipe a bit more for next time. In this tarot card the page holds a cup with a fish in it, indicating creativity and emotion hence why this recipe is colourful and pescatarian friendly.
Ingredients:
-1 salmon fillet
-3 new potatoes
-fresh parsley
-olive oil
-lemon juice
-salt/pepper
-chilli flakes
-cumin
-dry basil
-1 egg
-breadcrumbs
-all purpose flour
Place the salmon fillet on a baking dish, drizzle some olive oil, a squeeze of lemon juice and some dry basil. Cover the dish with some foil and cook in a pre-heated oven at 180°for 15mins (we will be cooking the fish cake too later on so it's best you don't cook the salmon completely).
The rest is very simple. Boil the potatoes, peel the skin off, mash them and the cooked salmon in a bowl. Add the seasoning (salt, pepper, chilli flakes and fresh chopped parsley) and form the mixture into an oval shape.
For the crunchy coating I made my own breadcrumbs by crumbling up a couple of slices of bread and drying them out in the oven at 120° for 20-25mins. Flour the fish cake lightly, then dip it in a beaten egg and straight after that coat it with the crispy breadcrumbs. Finally, fry in a pan of sunflower oil and you've got amazing homemade fishcakes with the crispiest exterior and a soft, warm interior.
I served mine with some peas, homemade spinach and basil sauce and pickled radish.
