Posh Fishcakes
Much nicer than anything you can buy frozen. Healthy and full of goodness, (so not for Andrew then :wink: ).
Ingredients: -
1 Salmon Filet per person - here I'm cooking for me & Lynn, so 2 good sized portions.
2 Eggs.
A bunch of Spring Onions, finely chopped.
Bread Crumbs - Dried work better than fresh - here I'm using my favourite flavoured ones.
The Zest from half a lemon.
Chilies to taste - Ground dried ones work better than fresh with this recipe - not too much though, or you'll overpower the flavour of the Salmon.
A small piece of fresh root ginger, chopped.
Seasoning
Into a bowl put the finely chopped Spring Onions, a good handful of Breadcrumbs, the Lemon Zest, Ginger, Chillies and Seasoning.
Now rip up the salmon filets by hand. Don't cut into pieces with a knife, you need these to be rough textured and reasonably sized.
Add the Salmon pieces to the bowl and add 1 of the eggs - I use Burford Browns.
and work together in the bowl until combined, I use my hands for this - much better than with a spoon or spatula for an even distribution. Now put aside to rest and alow the breadcrumbs to soften and take up some of the egg.
Beat the other egg in a shallow dish to form an egg wash and put a goodly amount of dried breadcrumbs in another.
Divide the mix into good sized portions, I work on 2 fishcakes per person. Form into the traditional fishcake shape, (not too thin mind, these are about one inch thick), and pass each through the egg wash then the breadcrumbs ensuring a good even coating.
Shalow fry in a little oil until golden brown. Don't overcook them, they should be soft and moist inside.
And serve. They work really well as a starter, (you'll only need 1 per person), sat on a bed of watrcress and with a Crevette on top, served with a slice of lemon; or as a healthy main course as I did yesterday evening served with a simple mixed salad, a wild rice salad, freshly baked crusty French Stick and a nice bottle of crisp white wine.
Delicious, enjoy. :)