Smoked fish cakes with nasturtium crumbs

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Smoked fish cakes with nasturtium crumbs
  • 0:20 Prep
  • 0:20 Cook
  • Makes 12
  • Capable cooks

Nasturtium flowers add a slight peppery bite to these crisp, smoky fish cakes, served warm with a tangy lemon mayonnaise for dipping.

Featured in
Gourmet Recipes, Main recipes

Ingredients

  • 500g undyed smoked cod* (see Cook’s Notes, p 78)
  • 2 cups (500ml) milk
  • 1 bay leaf
  • 1 tbs sunflower oil, plus extra to deep-fry
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 500g pontiac or desiree potatoes, peeled, quartered
  • 30g unsalted butter
  • 2 eggs, lightly beaten
  • 1 egg yolk, extra
  • 20 nasturtium flowers and leaves (see notes)
  • 2 cups (100g) panko breadcrumbs (see notes)
  • 1 1/4 cups (100g) grated parmesan
  • 2 cups (300g) plain flour, seasoned
  • 1 cup (300g) whole-egg mayonnaise
  • 2 tbs lemon juice

Method

  • Step 1
    Place fish, flesh-side down, in a large frypan with the milk and bay leaf, and poach over medium-low heat for 6 minutes or until tender. Strain into a bowl, reserving the poaching liquid and discarding the bay leaf. Set aside.
  • Step 2
    Meanwhile, heat oil in a frypan over medium heat and cook onion and garlic for 1-2 minutes until soft.
  • Step 3
    Place potato in a saucepan of cold salted water and bring to the boil over medium-high heat. Cook for 12 minutes or until tender. Drain, then mash with butter and enough of the reserved fish poaching liquid to just moisten, keeping the mixture quite stiff. Season, then add the onion mixture and egg yolk. Flake the fish (discarding skin and any bones) and stir into potato mixture. Shape into 12 patties.
  • Step 4
    Set aside 10 nasturtium flowers for the salad, then tear the remainder into small pieces and combine with breadcrumbs (or briefly pulse flowers and breadcrumbs in a small food processor). Add the parmesan and stir to combine.
  • Step 5
    Dust fish cakes first in seasoned flour, shaking off excess, then coat in beaten egg, then in breadcrumb mixture. Chill for 15 minutes to firm up.
  • Step 6
    Meanwhile, combine mayonnaise with lemon juice and a little warm water to form a loose dressing. Place nasturtium leaves and reserved flowers in a bowl. Set aside.
  • Step 7
    Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough). Working in batches, deep-fry the fish cakes for 11/2 minutes or until golden. Drain on paper towel and keep warm until all fish cakes are cooked.
  • Step 8
    Serve warm fish cakes with nasturtium salad and lemon mayonnaise, to drizzle.

Nutrition

  • 1786 kj

    Energy

  • 17g

    Fat Total

  • 5g

    Saturated Fat

  • 2.7g

    Fibre

  • 20g

    Protein

  • 66mg

    Cholesterol

  • 436mg

    Sodium

  • 5.7g

    Carbs (sugar)

  • 48g

    Carbs (total)

All nutrition values are per serve

Notes

We used Harris Smokehouse undyed smoked cod (harrissmokehouse.com. au). Substitute hot-smoked trout, but omit the poaching stage and bind the potato mixture with 2 tbs cold milk. Nasturtium flowers and leaves are available from farmers’ markets and selected greengrocers; substitute salad leaves for the leaves.

Panko breadcrumbs are extra-crisp, coarse Japanese breadcrumbs, available from Asian food shops and selected supermarkets; substitute dried breadcrumbs.

  • Author: Valli Little
  • Image credit: Jeremy Simons
  • Publication: Taste.com.au

Source: taste.com.au

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