Читать книгу Easy: 100 delicious dishes for every day - Bill Granger - Страница 21

CHUNKY FISHCAKES

These are made with cubed fish and torn bread. You can definitely see what’s in them, which is the way I like my food.

500g firm white fish fillets, skinned and cut into 1cm dice

200g ciabatta, torn into small pieces (about 1cm)

4 tablespoons mayonnaise, plus extra for dipping

1 egg, beaten

1 green chilli, finely chopped

3 tablespoons coriander, chopped

1 tablespoon finely grated ginger

4 spring onions, sliced

60ml light-flavoured oil

lime wedges

2 heads chicory, broken into leaves

dried chilli flakes

Place the fish in a mixing bowl with the torn bread, mayonnaise, egg, chilli, coriander, ginger and spring onion. Season well with sea salt and freshly ground black pepper and mix together with your hands. Squeeze the mixture tightly to form 16 patties. Cover and refrigerate for at least 30 minutes. (This can be done in advance and the patties chilled overnight.)

Heat the oil in a frying pan over medium–high heat. Fry the fishcakes in batches for 3 minutes on each side or until crisp, keeping them warm until all patties are cooked. Serve immediately with mayonnaise, lime wedges, chicory leaves and a sprinkle of chilli flakes. SERVES 4