You just can't beat a good Low Fodmap fishcake. They make a perfect light supper and when dipped in a tasty home- made tartar sauce, well the flavours just sing.
Fishcakes in my experience can be hard to get right. They either break up in the pan, are too dry or too bland etc. However this recipe is the best yet, as all the ingredients... well just work!
The potatoes crushed with a fork rather than mashed to a smooth paste and the finely sliced celery give the cake an interesting texture. The parsley, chives and the green part of the spring onion add that extra kick, without being overpowering.
Top Tip: Try not to move them about when frying in the pan or they will break up.
For the Tartar sauce mix together 75g mayonnaise, 1 tbspn chopped capers, 1/2 tspn of dijon mustard, 1 tspn of chopped parsley.
Beware! These Cod and Haddock fishcakes dipped into above tartar sauce are very moreish!
Cod and Haddock Fishcake
Ingredients
- 350g Haddock (cooked)
- 125g Cod (Cooked)
- 400g Potatoes (Cooked)
- 100g Bread crumbs (gluten free)
- 1 Celery stick (finely sliced/chopped)
- 1 Large tbsp Parsley (chopped)
- 1 Spring Onion (Green part) Finely chopped
- 1 Large tbsp Chives (Chopped)
- 2 Eggs (beaten)
- 1 Lemon
- to season Salt and Black Pepper
Instructions
1. Mash the cooked potatoes using a fork in a large bowl and add the flaked cooked fish2. Add the celery, parsley, spring onion, chives and mix together3. Add the breadcrumbs and beaten eggs and mix again, then season with salt and black pepper.4. Using your hands form the fish mixture into medium sized balls and pat them out slightly.5. Put them in the fridge for 30 minutes before cooking.6. Fry for 4 mins each side (don't move them or they will break up). 7. Squeeze some lemon over them. Serve with salad and dip in some home-made mayonnaise.
Details
Prep time: Cook time: Total time: Yield: 4-5
No comments:
Post a Comment