METHOD
Cut the fish into 1 cm chunks, mix with the lemon juice and roast in the oven at 180° C for approx. 7-8 minutes. Once cooked and cooled, mix in the lemon zest, the finely chopped spring onions and the flat-leaf parsley
Cut the potatoes into small, even pieces. Place into cold salted water and bring to the boil. Cook until they slide off a knife. Drain the potatoes, place back on a very low heat to remove any moisture. Add the butter and begin to mash.
Mix the potato and fish mixture together, checking for seasoning. Split the mix to form 8 fishcakes. If possible, leave in refrigerator for an hour or so before cooking.
Heat the 20g sunflower oil oil and the 16g butter in a frying pan and fry the fishcakes for 2-3 minutes until evenly browned. To finish the cooking process, place in an oven at 180° C for approx. 8-10 minutes (ensure that the fishcakes are evenly brown on both sides.)
Serve with mixed leaf salad, coleslaw and either salsa or a sweet chilli sauce.
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