clacton air show August 2010

Smugglers famous fish cakes.

Fish cakes are some times quite a trial to make, egg everywhere and breadcrumbs sticking to everything but the cakes. Well there is an alternative. Made along the lines of my grandmothers rissoles. Usually served on Tuesday and made from the remnants of the Sunday roast, minced and made in the same way.

We are using salmon and king prawns.

Firstly you need some of last nights mashed potatoes (make sure when you mash the potatoes you don’t add any milk or cream to the mix as this will make the cakes fall in the pan) there is no need to peel the potatoes just scrub them well and cut them small and boil in salted water.

Take a supreme of salmon and dice it along with a packet of king prawns. Mix these with a small quantity of potatoes (Make it a 70/30 mix in favour of the fish) along with a good twist of fresh chopped herbs (parsley. Tarragon, chives or chervil)

Take a spoon and drop the mix onto a plate of plain flour in pieces about the size of a bantams egg. Roll them in the flour until they are well coated while the frying pan is heating up with a drop of oil.

Drop the balls of fishcakes into the pan and flatten slightly with your fingers. Let them cook until they are a crisp golden brown. Turn once and cook on the other side. Meanwhile dress a little salad and make some tar tar sauce by chopping a handful of capers, gherkins and red onion with a twist of parsley. Mix this with a spoon full of good mayonnaise.

Place a handful of salad on your plate and then pile on two of your fish cakes dress with a spoon full of sauce and a wedge of lemon. pour a glass of chilled Sancerre and Enjoy!

This is my basic recipie which you can adjust to make it your own. Try adding some finley chopped chilli to the mix or a splash of Worcester sauce.
 

Posted On: Thursday, August 26th, 2010 @ 10:20 pm by Simon Cook