Crisp-baked fish Cakes,Parsley Salsa and Sour Cream Dip



Preparation Time: 40 mins cooking time approx 10 mins
 
Notes: Alan coxon recipe copyright ©
Watch crab cakes being made http://www.youtube.com/watch?v=a4KNytZRLVE ( any fish can be used)


Macadamia nut oil is available from Available from http://foodbyalancoxon.com/
 
Ingredients:


  • For the caper salsa




  • 1 onion, finely diced

  • 3 tbsp chopped Parsley

  • 1 garlic clove, crushed

  • 1 tbsp finely chopped chilli

  • 2 tbsp Macadamia nut oil or Olive oil

  • 1 tbsp lime juice

  • 100g caper berries



For the soured cream dip




  • 4 tbsp soured cream

  • 4 tbsp mayonnaise

  • 1 tbsp creamed horseradish

  • 1 tsp lemon juice



For the fish cakes




  • 1 tbsp Macadamia nut oil 

  • 2 Shallots or 1 small onion, finely diced

  • 200g cod fillet, skinned and boned

  • 1 egg white

  • 80ml chilled double cream

  • 2 tbsp chopped Parsley

  • 200g fresh mixed fish such as prawns, crab, salmon.

  • 1/4 lemon, juice and zest

  • 1/4 tsp Paprika



For the cornflake coating




  • 2-3 tbsp plain flour

  • 1 egg, beaten

  • 80g crunchy nut cornflakes, crushed

  • Lettuce leaves to serve


 
Method:

1. Mix all the ingredients for the salsa in a bowl, and cover and set aside. 


2. In a separate bowl, combine the soured cream, mayonnaise, horseradish and lemon juice together; set aside. 

3. To make the burgers, preheat the oven to 180C/gas 4. Heat the olive oil in a saucepan and add the shallots. Cook over a gentle heat until soft and translucent. Remove from the heat and leave to cool. 

4. Put the shallots, cod, egg white, double cream and parsley into a food processor and blitz for 20 seconds or so, until it becomes a chunky paste. Season with salt and freshly ground black pepper. 

5. Place the paste into a bowl and add the fish, lemon zest and juice and paprika. 

6. Divide the mixture into 4. Using a lightly oiled pastry ring, shape the mixture into cakes. 

7. Dust the cakes in flour and dip into the beaten egg. 

8. Coat the cakes evenly in the cornflakes and arrange on a baking sheet. Bake for 8-10 minutes, until the cakes are cooked and the crumbs are golden. Serve with the sour cream dip, the caper salsa and crisp salad leaves.  
 
Serves: 4
 
     
 
 
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