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Receta wasabi fishcakes
by Peter Brown

wasabi fishcakes

Fish cakes are quite easy to make and the proportion of fish to potato can vary according to taste although most recipes use about two-third fish to one third potato. Some chefs prefer a more runny mixture which they then drop by the spoonful into hot oil while others prefer shaping the fish cakes into burger-like forms and then lightly frying them in a little oil and butter.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Sudáfrica South african
Tiempo para Cocinar: Raciónes: 4

Ingredientes

  • 1kg white fish, skin and bones removed
  • 350g dry mash potatoes
  • 1-2 teaspoons wasabi mustard
  • 1cup finely chopped fresh parsley
  • The juice of two limes (or lemons)
  • 1 cup coarse bread crumbs
  • 2 eggs well beaten
  • Oil for frying

Direcciones

  1. In a pot of boiling water cook the peeled, cubed potatoes until soft, drain and set aside
  2. Over a steamer cook the fish until just done (you can also lightly poach the fish in a little stock, water or white wine)
  3. Remove fish, set aside until cool and then coarsely mush with a fork
  4. In a mixing bowl mix together the potato, wasabi, lemon juice, salt and pepper and parsley
  5. Add the egg and fish and mix together lightly with a good sprinkling of salt and black pepper
  6. Shape the mixture into balls and flatten
  7. Dip the fish cakes into the coarse bread crumbs and fry over medium heat until nicely brown on both side
  8. Drain on kitchen paper
  9. Serve with sweet chilli sauce, mayonnaise or sauce of you choice
  10. A bit of greenery or a few sprigs of steamed asparagus or green beans look and taste good with the fish cakes – or you can convert it into a main dish and serve the fish cakes with a big bowl crispy chips.