Wednesday, November 04, 2015

This Week's Recipe: Salmon fishcakes

We had some hot smoked salmon left over and a small piece of fresh salmon in the freezer so Lynne decide to make some Banting fish cakes for supper. But how to make them without any or just a few carbohydrates? 
This was her solution: You could use any fish you like, fresh or left over. You can adjust the flavours to your own liking. Adding chopped spring onions might be one option. Do not make the fish mixture too wet or you will have to add some flour or breadcrumbs to hold it all together and this would rather defeat the object.
200g hot smoked salmon - 200g cooked fresh salmon - 300g sweet potato, boiled and mashed with butter - 1 egg - salt and freshly ground black pepper - 1 T fresh dill, finely chopped or parsley - a quarter teaspoon on chilli flakes or cayenne pepper
Flake the fish and mix everything together well, form into fishcakes and set aside in the fridge to firm up for about 20 minutes. This should make 6 to 8 fishcakes
One egg - 150g ground almonds - 2 T white sesame seeds - lots of seasoning - another shake of cayenne pepper  - coconut fat for frying
Mix the dry ingredients together in a bowl. In another bowl beat the egg. Dip each firm fishcake into the egg and then into the dry mixture. Fry gently on each side until nice and brown. Lynne served this with courgette spaghetti and a good mixed salad. It can be accompanied by a tartar sauce (use thick Greek yoghurt with finely chopped capers and pickled cucumber), lemon wedges or horseradish added to thick cream. Serve with a rich unwooded chardonnay like DeWetshof Bon Vallon, Glen Carlou or Groote Post.
© John & Lynne Ford, Adamastor & Bacchus 2015

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