Читать книгу The Irish Farmers’ Market Cookbook - Clodagh McKenna - Страница 29

I make these fish cakes nice and thin, like biscuits, because it makes them lighter and the taste more intense – and they look beautiful.

Serves 4

200g (7 oz) fish (e.g. perch, ling, or haddock)

600ml (1 pint) milk

2 black peppercorns

200g (7 oz) mashed potato

250ml (9 fl oz) olive oil, for frying

1 red pepper, deseeded and finely chopped

2 spring onions (scallions), finely chopped

juice of ½ lemon

salt and freshly ground black pepper

1 egg yolk

flour, for coating

fresh coriander leaves, to garnish

tzatziki, to serve (see page 71)

Poach the fish by placing it in a saucepan and covering with milk. Add the black peppercorns and cook gently over a medium heat for about 15 minutes. Cooking times will vary according to the fish, so break some up with a spoon to check that it is cooked right through.

Drain and place the fish in a large bowl with the mashed potato. Pull up your sleeves, wash your hands and mix the fish and potato together with your hands.

Place a frying pan over a medium heat and pour in a drop of olive oil. Add the red pepper and spring onions and cook until soft.

Stir the cooked pepper and spring onions into the fish and potato mixture, then add the lemon juice and season well with salt and pepper. Bind together with the egg yolk, and then divide the mixture into 8 little balls. Flatten them out with your hands (don’t be too concerned about them being the same size – it’s home cooking, after all!). Dip the fish cakes into a bowl of seasoned flour and flip them back and forth in your hands to shake off any excess flour.

Put the frying pan back on the heat, add a splash of olive oil and fry the fish cakes, turning when they are golden brown beneath. This should take about 4 minutes per side as they are quite thin. Serve warm with tzatziki, garnished with coriander leaves.