SMOKED TROUT FISH CAKES WITH CU­CUM­BER SALSA

Super Food Ideas - - BRUNCH OVER EASY -

SERVES 4 PREP 30 MIN­UTES (PLUS RE­FRIG­ER­A­TION) COOK 30 MIN­UTES

750g de­siree pota­toes, peeled, halved 250g hot-smoked ocean trout (see note) ¼ cup whole-egg may­on­naise 1 lemon, zested, juiced, plus ex­tra lemon wedges, to serve 1 cup plain flour 2 eggs, lightly beaten 2 cups panko bread­crumbs Veg­etable oil, for shal­low-fry­ing 1 bunch broc­col­ini, trimmed 1 bunch as­para­gus, trimmed 175g green beans, trimmed Cu­cum­ber Salsa ½ bunch fresh flat-leaf pars­ley, leaves picked, chopped ¼ cup finely chopped cor­ni­chons 1 es­chalot, finely chopped 1 lemon, juiced 1 Le­banese cu­cum­ber, seeded, finely chopped ¹⁄³ cup ex­tra vir­gin olive oil

1 Place potato in a large saucepan. Cover with cold wa­ter. Add a pinch of salt. Bring to the boil over medium heat. Cook for 20 min­utes or un­til potato is al­most ten­der. Drain. Set aside to cool. 2 Mean­while, make Cu­cum­ber Salsa Com­bine pars­ley, cor­ni­chon, es­chalot, lemon juice, cu­cum­ber and oil in a bowl. Sea­son with salt and pep­per. Set aside. 3 Re­move and dis­card skin from fish. Flake fish into a bowl. Add may­on­naise, and lemon juice and zest. Sea­son. Coarsely grate potato over fish. Stir gen­tly to com­bine, tak­ing care not to break up the fish too much. Shape mix­ture into 8 x 8cm round fish cakes. 4 Line a bak­ing tray with bak­ing pa­per. Place flour, egg and bread­crumbs in sep­a­rate bowls. Us­ing your hands, gen­tly toss fish cakes in flour. Dip in egg, then coat in bread­crumbs, press­ing firmly to se­cure. Place fish cakes on pre­pared tray. Cover. Re­frig­er­ate for 3 hours to firm. 5 Pour enough veg­etable oil into a large fry­ing pan to reach 3cm up side of pan. Heat over medium heat. Cook fish cakes, in 2 batches, for 2 min­utes each side or un­til golden and heated through. Drain on pa­per towel. 6 Mean­while, cook broc­col­ini in a large saucepan of boil­ing salted wa­ter for 30 sec­onds. Add as­para­gus and beans. Cook for a fur­ther 3 min­utes or un­til veg­eta­bles are ten­der. Drain. Trans­fer to a bowl. Sea­son with salt and pep­per. 7 Di­vide fish cakes and veg­eta­bles among serv­ing plates. Sprin­kle with cu­cum­ber salsa and serve with ex­tra lemon wedges. NUTRI­TION: (per serve) 4341kj; 51.1g fat; 7.7g sat fat; 38.2g pro­tein; 98g carbs; 12.8g fi­bre; 142mg chol; 1502mg sodium.

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