Fish cakes with pickled ribbon salad. These little fish cakes are so simple to make and any tinned fish: sardines, pilchards, tuna – whether bought in tomato or curry sauce or whatever flavour works well here, so create your own.
Recipe courtesy CJ Jackson, Great British Seafood Revival – merlinunwin
Prep and cooking time: 2 and 1/2 hours
Makes: 6 fish cakes
Skill level: Easy
Ingredients
For the pickled ribbon salad
½ cucumber, peeled into ribbons
10 finely sliced radishes
Salt
2 tsp pickled ginger, roughly chopped
Handful of coriander, roughly chopped
2 tbsp rice wine vinegar
1 tbsp soy sauce
For the fish cakes
2 x 125g tins mackerel or a tinned fish of your choice in olive oil
1 tbsp Thai red curry paste, to taste
1 tbsp fish sauce
2 tbsp fresh coriander, chopped
Salt and freshly ground black pepper
4-5 tbs fresh breadcrumbs to bind
2 spring onions, finely chopped
1 egg, beaten
Flour for dusting
Rapeseed oil for frying
Extra chilli and coriander leaves for
Garnishing
Method
- Toss the peeled vegetables in salt and leave to stand
for 15 minutes. - Drain off any excess liquid.
- Lay the vegetables in a shallow dish and drizzle with the rice wine vinegar, coriander, pickled ginger and soy sauce.
- Chill for at least 2 hours.
- Drain the mackerel, put into a food processor with the curry paste, fish sauce, coriander and seasoning.
- Blitz briefly but keep it chunky. then add 4 tbsp breadcrumbs and work into a paste with the spring onion and beaten egg to bind.
- Shape the mixture into 4-6 cakes and chill. Dust with flour and pan fry in the oil for 2-3 minutes on each side until golden brown.
- Sit the cakes on a platter and sprinkle the pickled salad on top.
- Garnish with chilli, coriander and drizzle with the soy sauce