Fish cakes with spicy fruit salad is one of my favourite starters to make. The combination of cold and spicy fruit salad is a summer party for your palette and it’s a great crowd pleaser.
A few weeks ago one of my dear friends Rachel was cooking up a storm in some amazing events in New York and one of the dishes she cooked was Cod Cakes. She posting the food she was cooking on Instagram stories and blimey, the food looked so good that I instantly wanted to cook some fish cakes. By the way do check her website Cookshala out, she has some cracking recipes and stunning pictures!
Albeit I didn’t have any cod but I did have some Barramundi fillets in my freezer and these cakes came out just as delicious I would imagine the cod cakes would!
To make it more healthy I made a spicy fruit salad and a coriander dressing to go with it. This dish is a harmony to your palette, do give it a try!
Ingredients (Fish Cakes):
- 300 g barramundi fish or cod fish
- 1 boiled potato mashed
- 1 small onion finely chopped
- ½ cup chopped coriander
- 1 tbsp chopped mint
- 1 tsp or to taste black pepper powder
- 1 tbsp dukkah
- 1 tsp lemon zest
- 1 tsp lemon juice
- Salt to taste
- 2 tbsp cornstarch
- 2 eggs lightly beaten
- 1/2 cup bread crumbs
- Oil for pan frying
Instructions:
Cut the fish very fine, mix it with onions, potato and all the other ingredients mentioned above.
If the cakes are not formed, add more bread crumbs. Make round cakes and shallow fry in oil till it’s golden brown. Serve with coriander dressing.
Ingredients (Coriander, Mint and Tarragon Dressing):
- ¾ cup coriander
- ½ cup mint leaves
- A few sprigs of tarragon
- 1 clove of garlic
- 1 or to taste green chilli
- Salt to taste
- ½ cup extra virgin olive oil
- ¼ cup heavy cream
Instructions:
In a blender or a food processor add in the coriander, mint, tarragon, garlic and chilli. Start whizzing it up and add oil so it comes together.
Before serving, add the heavy cream and whisk it well. Dress the fish cakes with the dressing.
Ingredients (Spicy Fruit Salad):
- 1 apple peeled, cored and cut in bite size pieces
- 10 strawberries cut in bite size pieces
- ¼ cup pomegranates beads
- 1 or to taste green chilli deseeded and finely chopped
- 1 tsp orange zest
- ¼ cup orange juice
- 1 tbsp olive oil
- Mint and coriander chiffonade
- Black pepper to taste
- Salt to taste
Instructions:
Mix the fruits with all the above ingredients and serve it with fish.
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