Salmon & Cod Fishcakes on a Salsa bed

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Salmon & Cod Fishcakes on a Salsa bed

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

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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.

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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!