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Traditional fishcakes
| Preparation : 15 min | Resting : - |
| Cooking : 10 min | Equipment : |
| Difficulty : | Rating : 0 rates |
| Download the recipe : | |
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Serves 4-6
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| 500 | cod, skinned and roughly chopped |
| ½ | green pepper (75g) |
| 1 | red chili |
| 1 | spring onion, washed, trimmed, halved |
| 1 | egg |
| ½ | cup breadcrumbs |
| 2 | stalks lemongrass |
| 1 | tsp lemon zest |
| 1 | tsp fennel seeds |
| 2 | tbsp. chopped flat-leafed parsley |
| 1 | tbsp. olive oil |
| salt, 5 peppercorn blend |
| 1 | 1 Remove the tough outer leaves from the lemongrass stalks and use only 6cm of the stalk from the bulb end; thinly slice and set aside. Wash, quarter and seed the red chili and the green pepper. |
| 2 | Fit the food processing bowl with the metal blade. Add the lemongrass, red chili, green pepper and spring onion; process for 30 seconds using the FOOD PROCESSOR programme. Add the fish, breadcrumbs and spices, then the egg, salt and pepper and process for 1 minute. |
| 3 | Put the mixture into a salad bowl, then roll in balls, gently flattening each one to form fishcakes of 3-4cm in diameter. |
| 4 | Heat the oil in a large pan and fry for 3 minutes on each side until the fishcakes are golden. |
© Hachette Livre (Marabout) 2016
Chef’s tip
If you are unable to find lemongrass, use organic lemon zest instead.
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