Studying recipe and cooking is definitely not my forte, but I'm so attracted to this swedish fishcake that I thought if I study the recipe closely, I might just be able to make it! And of course, I'm thinking of my dearie Bird. ^_^
Nordic Fishcakes
Ingredients – makes 6 fishcakes
500g of minced fish – a mixture of salmon and white fish such as pollack, coley or ling
1 tsp salt
2 tbsp porridge oats
2 egg whites
2 finely grated carrots
1 grated courgette
Pinch of thyme
Sunflower oil for frying
Knob of butter
Japanese panko breadcrumbs
Pepper
Method
Choose your fish judiciously and have it minced. You don’t want anything too classy or endangered like cod or haddock. But try to include some salmon as much for colour as flavour. In Sweden they are very happy to mince your chosen fish in front of you in the fishmongers and very often have it pre-minced in pre-weighed bags. But in the UK you may want to finely mince the fish with a sharp knife or give it a very brief pulse in a food processor.
Add a generous pinch of salt and a grind of pepper. Then add the egg whites, porridge oats and grated veg and mix thoroughly. It should all come together and not fall apart. If it’s too dry add egg white. If it’s too wet add oats. Leave it to chill in the fridge for an hour or so.
When you are ready for dinner remove the mixture from the fridge and form into patties. If you are feeling indulgent pour breadcrumbs on a chopping board and press the patties into them so they stick. Then fry until golden.
500g of minced fish – a mixture of salmon and white fish such as pollack, coley or ling
1 tsp salt
2 tbsp porridge oats
2 egg whites
2 finely grated carrots
1 grated courgette
Pinch of thyme
Sunflower oil for frying
Knob of butter
Japanese panko breadcrumbs
Pepper
Method
Choose your fish judiciously and have it minced. You don’t want anything too classy or endangered like cod or haddock. But try to include some salmon as much for colour as flavour. In Sweden they are very happy to mince your chosen fish in front of you in the fishmongers and very often have it pre-minced in pre-weighed bags. But in the UK you may want to finely mince the fish with a sharp knife or give it a very brief pulse in a food processor.
Add a generous pinch of salt and a grind of pepper. Then add the egg whites, porridge oats and grated veg and mix thoroughly. It should all come together and not fall apart. If it’s too dry add egg white. If it’s too wet add oats. Leave it to chill in the fridge for an hour or so.
When you are ready for dinner remove the mixture from the fridge and form into patties. If you are feeling indulgent pour breadcrumbs on a chopping board and press the patties into them so they stick. Then fry until golden.
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