This one is a bit of an alternative to a traditional fish cake. Rather than peel and boil your potatoes, wait for them to steam and cool, mash then mix with fish, you simply grate, mix and slow fry, a bit like a huge rosti. It all becomes so much easier and just as delicious.
Experiment with the fish, even mix in some leftover meat. Either way, it makes for a lovely side dish or a main course in its own right, served with a green salad. Simple, unfussy and frugal.
Mackerel and Chive Potato Cake
Feeds 3-4
3-4 medium potatoes
1 onion
A handful of fresh chopped chives
A couple of fillets of smoked mackerel
1 egg
A tbsp plain flour
Salt and pepper
A little grated Cheddar cheese
2 tbsp olive oil
1 - In a large mixing bowl, grate the potatoes and onion. Break up the fish and add to the potato and onion.
2 - Add the chives, egg, flour and seasoning and with your hands, scrunch together until well mixed.
3 - In a large frying pan, add the olive oil and heat up. Spread the mixture around and flatten with your hand to form one large 'cake'. Cook on a low hob for 10 minutes. Pre-heat your grill to a medium setting.
4 - Spread over the grated cheese then place under the grill. Cook for a further 10 minutes, ensuring that it is not catching. You need to cook slowly otherwise the potato will be raw.
5 - Once golden and crispy, cut into wedges and serve.
Subscribe to:
Post Comments (Atom)
Mexican Bean Soup
Ingredients - Feeds 4 2 tbsp olive oil 4 spring onions, sliced 2 sticks of celery, diced 1 red pepper, chopped 2 cloves of garlic, sliced 2 ...
-
Here is my version of a true classic, which has a leek's mild onion flavour lifted somewhat with the addition of cheese, mustard and cr...
-
Wild Mushroom and Thyme Soup with Black Bream Serves 4 1kg wild mushrooms, either single variety or mixed 4 tbsp olive or rapeseed oil ...
-
As the cold nights set in and we don ever thicker socks and silly winter hats, we turn our thoughts to sustaining food that fills stomachs a...
No comments:
Post a Comment