I love these fish cakes. The recipe is from Lorraine Pascale’s Home Cooking Made Easy programme or book. Honestly lovely when served in a warm pitta bread, makes me smile.
- 500ml vegetable or fish stock
- 400g sweet potato, peeled and diced (about 3 smallish ones)
- 200-250g salmon or trout fillets, skin removed and each one cut in half
- Large pinch of paprika
- Squeeze of lime juice
- 1 bunch of fresh chives, finely chopped
- Salt and freshly ground black pepper
- 1 egg, lightly beaten
- Oil for shallow frying or oiling
- 1 lime cut into quarters to garnish (optional)
- 1 egg lightly beaten
- 100g dried breadcrumbs
The fishcakes can be either shallow fried in a little oil for 2-3 minutes over a medium heat or baked in a pre-heated oven for 20-30 minutes at 180c/160c fan/Gas 4
- Pour the stock into a saute pan and bring to the boil. Add the sweet potato chunks and fish and cover with a lid. Cook for about 10 minutes (although this may vary according to the thickness of the fish) until the sweet potato and salmon are cooked.
- Take the pan off the heat and drain well into a colander, then return the fish and sweet potato back to the pan, add the paprika, lime juice, chives, salt and pepper and the beaten egg, then mash.
- Divide the mixture into four to six and then shape into fishcake shapes.
- For the coating, put the egg in one bowl and the breadcrumbs in another. Dip a fish cake into the egg, spooning the egg all over to ensure it is completely covered then dip it in the breadcrumbs. Repeat with the other fish cakes.
- If you are going to shallow fry then, refrigerate for an hour first to allow them to keep their shape when cooked. Shallow fry in a little oil for 2-3 minutes over a medium heat.
- If you are baking them, they can go straight on to a very lightly oiled baking tray and into the oven for 20-30 minutes.