Recipes Cocktail fishcakes

Recipes Cocktail fishcakes

Recipes Cocktail fishcakes

Recipes Cocktail fishcakes Take those great British fishcake, shrink it in order to cocktail size, and it becomes the great nibble that�s perfect with the Pimm�s. Cocktail fishcakes

Ingredients

  • 500g salmon or ocean trout fillets
  • 1 large potato, cooked, mashed
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tomato sauce (ketchup)
  • 1 teaspoon grated lemon zest
  • 1 tablespoon chopped flat-leaf parsley
  • 1/3 cup (50g) plain flour
  • 2 eggs, beaten
  • 1 cup (100g) dried breadcrumbs
  • 20g unsalted butter
  • Sunflower oil, to shallow-fry
  • 1 lemon, cut into wedges

Method

  • Step 1 Preheat the oven to 180C. Roast salmon on a lined baking tray for 10 minutes until only cooked. Cool, then flake the angling with a shell (discarding skin and bones) and blend in a bowl with the potato, sauces, lemon zeal, parsley, and salt and pepper.
  • Stage 2 Form the mixture into 24 small patties about 2cm high and 4cm wide (I prefer to form the mixture in to a 2cm-thick slab, then use a sherry glass to cut them away like cookies. ) Cool for 30 minutes.
  • Step three or more Place flour, egg and crumbs in separate shallow bowls. Dip each fishcake first in the flour, then egg cell, then crumbs.
  • Step 4

    Heat butter and 3-4cm oil inside a large, deep frypan over medium heat. In 2-3 batches, fry fishcakes for 2 minutes each part or until golden. Serve with ” lemon “.