Fish cakesServes 4
Ingredients
- 450g/1lb fresh white fish fillets, such as haddock or sea bass
- 2 slices day-old bread, soaked in a little water and squeezed dry
- 1 red onion, finely chopped
- 2 tablespoons currants, soaked in warm water for 15 minutes and drained
- 2 tablespoons pine nuts or sunflower seeds
- A small bunch each of fresh flat leaf parsley, finely chopped
- A small bunch fresh dill, finely chopped
- A small bunch fresh mint, finely chopped
- 1 egg
- 2 teaspoons ground cinnamon (plus extra for coating)
- 1-2 teaspoons tomato puree, or ketchup
- Salt and freshly ground black pepper
- 3-4 tablespoons plain flour and extra cinnamon for coating the fish cakes
- 3-4 tablespoons sunflower oil for frying
- 1-2 lemons or limes, cut into wedges
- A small bunch flat leaf parsley
Method
- In a bowl, break up the fish fillets with a fork. Add the bread, onion, currants and pine nuts. Toss in the fresh herbs and mix well.
- In a small bowl, beat the egg with the tomato puree and cinnamon. Pour the mixture over the fish and season with salt and pepper. Using your hands, mix the fish cake ingredients with your hands and mould it into balls.
- Tip the flour onto a plate with roughly two teaspoons of ground cinnamon. Mix well. Take each ball in your hand and gently press it into a flat cake in your palm. Roll each fish cake in the cinnamon flour.
- Heat the sunflower oil in a wide shallow pan and fry the fish cakes in batches until golden brown on both sides. Drain them on kitchen paper.
- Serve hot on a bed of parsley with lemon or lime wedges to squeeze over them.
Please note the image above is for illustrative purposes only, and is not an original photograph of the dish described.