Fish cake ingredients:
- 500g butterfish (if not available use salmon or cod)
- 250g mash potato
- 2 red onions
- 2 whole eggs
- 1 fresh knob of ginger, finely chopped
- Pinch mild curry powder
- Pinch chilli powder
- Half bunch parsley, finely chopped
- 2 freshly squeezed lemons
- Mustard dressing ingredients
- 2 Tblsp grain mustard
- 200ml single cream
- 1 freshly squeezed lemon
- Pinch salt and pepper
Method
- Using a food processor, blits your butterfish, still leaving it chunkey
- Mix together all other ingredients – making sure it does not form a paste
- Roll the fish mix into balls (120g), lightly flour & shape into fish cakes
- Heat veg oil in a non stick frying pan, lightly brown the cakes on both sides
- Finish them off in a pre-heated oven at a 190 degrees, for 8 – 10 min
- Drissel the whole grain mustard dressing over the fish cakes & garnish with a fresh side salad & lemon wedges.
