Saturday, 29 January 2011

Salmon and Prawn Fishcakes

I'm sorry if this recipe is a little vague on amounts, but it really doesn't matter, as it's a pretty easy recipe and will work out nicely with whatever combinations of potato/fish/prawns you use. You could also use any leftover fish you may have - with or without the prawns, but you will need a small amount of liquid to help bind the mixture.

Ingredients for Patties: - should make about 4 (2 per portion)
1 (flat) pack of fresh prawns - sauteed in little oil and knob of butter - cooked until just pink.
2 tail end salmon fillets - sauteed unil just cooked through.

Leave both to cool slightly, then remove skin from the salmon fillets.
Small amount of cooked mashed potato
salt & pepper + large pinch of dried oregano Small amount of Thai fish sauce and some Mirin (rice wine OR sherry)

In separate plates:
Seasoned flour,
1 beaten egg and

matzot meal or breadcrumbs.

(have ready some good frying oil)

Place the pattie ingredients into a food processor and whizz until blended together.
Using wetted hands, make into patties, and dip into flour, then egg, then the matzot meal - (or breadcrumbs).
Shape into patties, and at this stage you can leave them, covered with klingfilm, in the fridge for minimum of about 1/2 hr.
Fry them in hot oil until nicely golden on either side.

They wont need too much cooking as the ingredients are already cooked.
These are really easy and quick to make and can serve with a lovely mixed salad.

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