Recipe by McCarthy
Recipe from 'Marvellous Meals with Mince' caption at beginning of chapter - 'Fish say, they have their steam and pond, but is there anything beyond?' - Rupert Brooke - These light and succulent fish cakes are delicious - perfect for a light supper or lunch accompanished by a good mixed salad. For a substantial meal, or when you are having a cold main course, they also make a good first course. Some mayonnaise to eat with the hot fish cakes is excellent.
- 350 g cod fish fillets
- 75 g breadcrumbs (fresh white)
- spring onion
- 100 g cheese, grated
- 5 ml capers, chopped finely (optional)
- 4 pinches chili powder
- 1 egg
- 1 egg yolk
- butter (for frying)
Directions See How It's Made
- If necessary skin the cod fillets (if using frozen fish this is much easier done before thawing) and mince or chop in a food processor. Put in a bowl with the breadcrumbs. Chop the spring onions finely, using as much of the green stalk as possible, and add to the fish and breadcrumbs together with the grated cheese and capers.
- Season with salt and the chilli powder and mix all together thoroughly with a wooden spoon. Whisk the egg and egg yolk and stir into the mixture. With well-floured hands, shape the mixture into fairly small fish cakes.
- Heat a good blob of butter in a large frying pan. Fry the fish cakes (you will probably have to do them in two batches) over a medium heat for 5 - 8 minutes on each side until golden brown, turning carefully once with a fish slice. Transfer to a dish, pour over any extra butter from the pan the serve. (if necessary they will keep hot in a low oven perfectly well for an hour or so).