This was last Friday night’s supper – apologies for the delay! I got this idea from a Jamie Oliver recipe some time ago and it is one of my favourite fish cake recipes – perfect for fiddling with – you can experiment with a mixture of all sorts of fish from River Cobbler to tuna to haddock to mackerel.
I went with simply salmon and cod.
The salsa gives the whole thing zing and the fish cakes are a real mouthful of pescatorian delight!
For the cakes:
300 grams of salmon fillets
300 grams of cod
2 chunks of crusty bread
1 lemon
Flat leaf parsley – good handful
1 garlic clove
Olive oil
For the salsa
1 green chill & 1 red chilli, deseeded
4 trimmed spring onions
6 good tomatoes – I used tomkins – wonderful flavour
Red wine vinegar
1/2 a cucumber
1 yellow pepper and 1 red pepper
2 limes
Bunch of basil
Pop the bread in your food mixer and fizz it round tip it’s fine crumbs. Put a sheet of tin foil on a plate. Spread the breadcrumbs on top. Add all the fish to the food mixer, plus the zest of your lemon and the parsley leaves. Add a good grind of sea salt and black pepper. Pulse it until it is coarsely mixed. Scoop the fish mixture into a bowl and add 2 tbsps of the bread crumbs then – this is the good bit – mix it all together with your hands and then divide into 4 equal portions. Form each of these into a ball in your hand and then pat into a cake shape. Place each one on top of the breadcrumbs on the tin foil covered plate. Then sprinkle the surrounding crumbs onto the top of the cakes – I then gently flipped each over to ensure a good coating.
Put a good drizzle of oil into a frying plan and heat- bash the garlic clove with your hand or a spoon or anything hard nearby! Pop into the frying pan – once it starts to sizzle – gently add the fish cakes. Cook on a medium heat for 7 minutes each side. Now make your salsa – or you could make it ahead of time if you wish!
In the food mixer bowl – clean it first if you’ve just made the fish cakes. Obviously! Add the chillies and the spring onions with the whole tomatoes, and a little salt and pepper. Add a glug of red wine vinegar and pulse until finely blended together. Check for seasoning, then pour into a low mixing bowl – add the halved cucumber, chopped into small pieces, the peppers, deseeded and chopped as small as you can and mix it all together. It should be looking very colourful indeed! A veritable rainbow of flavours! Finally, add the juice of the 2 limes and several torn basil leaves. Mix for the gentle final time.
Serve a pleasant peak of salsa on each plate and top with a nicely browned fish cake.
I served it with lemon new potatoes and an avocado salad, but to be quite honest, it would have been fine with just the salad as the fish cakes were wonderfully filling.
Depends how hungry everyone is!
does this ever look delicious!
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Cheers, Bonnie! They were fab.
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These cakes look fantastic! So funny, just last night our dinner (not cooked by me but delivered by our monthly supper club) was fish cakes with a mango salsa over a salad of greens and I added avocado and had made a potato salad that I served alongside. So when I saw your post I had a little deja vu! My husband liked the fish cake so much he saved one for his lunch today to make a sammy and . . . now I can try this recipe that you posted so I can make it at home!!!!! Gotta love Jamie Oliver!
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That really is a weird coincidence! Yes, you must try these – they are lush!
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Oooh, I like that word, thanks!
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I love this Keith, although I make fish cakes often I generally add mashed potato just because my mum and nan always did, I didn’t think it would hold together with just the fish and bread so I will certainly be trying this next time…it looks a superb mix of flavours and I cant wait to try it!
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Yes, the mix of salmon and cod holds very well together, Kate. Produces nice, firm fish cakes.
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Like you combination of fish. You just answer the question I was going to ask about them holding together. Thanks.
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The salsa is the total star here. I love fried cod, but wow, this really makes it come alive.
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A tasty superb dinner that I love,… looks freaking delicious too!
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It was!! x
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🙂
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I love good fish cakes, and served with salsa and a salad sounds refreshing. I will have to use home-canned tomatoes until they are in season here. I have fresh chervil in the garden that lasted under the cover of deep snow from a treacherous winter that I will add to the fish cakes. It will remind me that warm weather is very near. Thanks for the inspiration.
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A pleasure! Like the sound of using chervil. Hope they are
tasty!
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Chervil and chive cod cakes with new greens from the garden for dinner tonight! Thank you for the inspiration. Wish I could post a photo to you in honor.
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Aw! Thank you!
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Reblogged this on From Alfredo's With Love and commented:
Busy in the office these past few weeks so no time to blog but thought you might like some of my favourites from last year around this time! Will be doing this one tomorrow night again!
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This is good. I’ll probably try this because I like the fact that the cakes are not overloaded with filler.
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Exactly – makes them a little more expensive but worth it! The oil from the salmon binds it all so well.
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