This recipe for Elevated Fish Cakes super easy to make and perfect for a lazy lunch buzz. Use fresh fish you caught yourself or something you managed to get fresh from the fish market. The simplicity of this dish makes this recipe a breeze.
Yield: 4 portions
Difficulty: easy
Time: 30 minutes
Ingredients:
12 oz. fresh fish fillets (I used fresh hake for this one)
1 onion chopped
1 clove garlic crushed
1 tsp. chopped fresh basil
1 oz. fresh basil
2 oz. cannaoil
½ cup breadcrumbs
1 egg, beaten
Flour for dusting
3 boiled and peeled potatoes
Salt and pepper to taste
Method:
Using a saucepan, sauté the onions and garlic until it softens.
Add the fish fillets to the pan and cook the fish until cooked over medium heat.
Mash the potatoes in a mixing bowl.
Add a little basil to the mix.
Once the fish has cooked, add it along with the onions and garlic to the mashed potatoes.
Mix well and check the seasoning.
Blend the fresh basil with the cannaoil using a blender and set aside. This is your infused pesto.
Allow the potato mix to cool down and then divide it into portion-sized balls.
Gently press the balls into disks and dust them in the flour.
From here, dip the floured fish cakes into the egg and immediately into the breadcrumbs to coat them evenly.
Heat a pan over medium heat and add a little oil.
Once the oil is hot, gently fry each fishcake.
Tun them over once each side is crispy and golden brown.
Set aside and pat with a kitchen towel to remove any excess oil.
Plate alongside a fresh summer salad or vegetables.
Drizzle the cannaoil pesto over the top and eat these bad boys while they are still hot and crispy.
