Traditional fish cakes
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11 rates
Preparation : 15 min
Cooking : 10 min
Total time : 25 min Rest : 0 min
4 people
1 organic lemon
1 tbsp chopped flat-leaf parsley
1 tsp fennel seeds
1 pinch salt
1 pinch pepper
1.5 tbsp olive oil
1 spring onion
75 g green pepper (1/2)
1 red chilli
1 egg
500 g of cod
2 sticks of lemongrass
Associated products
Tips
If the consistency seems too runny, add more bread crumbs. If you are unable to find lemongrass, use organic lemon zest instead.
RECIPE STEPS
1
Remove the tough outer leaves from the lemongrass and cut off the lower bulb.
Finely chop the lemongrass and set aside.
- 2 sticks of lemongrass
2
Wash, quarter and remove the seeds of the red chilli and the green pepper.
- 75 g green pepper (1/2)
- 1 red chilli
3
Fit the food processing bowl with the metal blade. Add the ingredients and mix by running the program for about 30 seconds.
- 1 spring onion
- 75 g green pepper (1/2)
- 1 red chilli
- 2 sticks of lemongrass
Robot
4
Zest the lemon.
- 1 organic lemon
5
Roughly chop the fish and add it into the bowl, along with the lemon zest and other ingredients.
Run the program for about 1 minute.
- 1 organic lemon
- 1 tsp fennel seeds
- 1 pinch salt
- 1 pinch pepper
- 500 g of cod
- 1 tbsp chopped flat-leaf parsley
- 1 egg
Robot
6
Put the mixture into a salad bowl, then roll in balls, gently flattening each one to form fishcakes of 3-4cm in diameter.
7
Heat the oil in a large pan and fry for 3 minutes on each side until the fishcakes are golden.
- 1.5 tbsp olive oil
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
