Name: Alaska pollack fish cakes
Ingredients: 400g Alaska pollack or other white fish fillets (fresh or thawed); ½ -1 cup water; 1 tbs lemon juice; A splash of white wine; Parsley; ½ tsp olive oil; 1 small onion, chopped; 1 clove garlic, pressed; Mash (puree) from 4 small or 2 large potatoes; 1 egg; 1 egg yolk; 1 small red pepper, finely chopped or 1-2 tbs crushed dry pepperoncini; 2 tbs parsley, chopped; 1 ½ tsp sea salt; 1-2 tsp pepper; 1 tsp Worcestershire sauce; 50-80g butter for cooking

Servings2-3 servings

Instructions

1
Place fish fillets in an ovenproof dish, pour a mixture of water, lemon juice and wine, sprinkle with parsley leaves. Cover with foil suitable for microwave and process 5 minutes on MAX. Drain well and leave to cool. OR
2
Steam fish fillets water, lemon juice, wine and parsley about 7 minutes or until it flakes.
3
Sauté onion and garlic for 2 minutes in olive oil over low heat until translucent (make sure the garlic does not burn). Remove with slotted spoon and place on a paper towel.
4
Mix mashed potatoes, onion, garlic, egg, egg yolk, pepperoncini, parsley, salt, pepper and Worcestershire sauce.
5
Gently flake and fold the fish into potato mixture. If mixture is too wet, add homemade bread crumbs until cakes hold together.
6
Roll out the mixture on floured surface to desired thickness (1-2cm) and cut out 10-12 cakes.
7
Fry cakes in hot butter over medium heat, about 4 minutes on each side until golden brown.
8
Remove with slotted spoon and place on a paper towel.
9
Serve immediately with a mix of homemade or bought mayonnaise, ketchup and chopped garlic (or other herbs - chives, parsley).

Alaska pollack fish cakes

Instructions

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