One Pot Feeds All by Darina Allen

Author:Darina Allen
Language: eng
Format: epub
Publisher: Octopus
Published: 2018-07-27T00:00:00+00:00

Fishcakes with spring onion aioli

Fishcakes are absolutely delicious when they are carefully made and served hot with a small blob of herb or garlic butter melting on top. Try them here with spring onion aioli. Don’t be afraid to experiment – a little horseradish cream added to the fish cakes gives extra oomph! I have also experimented with a little grated ginger and chopped dill or lemongrass. For a spicy variation, follow the recipe and add 1–2 deseeded and chopped chillies with the onion. You could also substitute freshly chopped coriander for the parsley if you wish. Accompany with a tomato and chilli sauce and garnish with sprigs of fresh coriander.

SERVES 8

- 25g butter

- 110g onions, finely chopped

- 110g mashed potato

- 750g cold leftover fish, such as salmon, cod, haddock or hake (a proportion of smoked fish, such as smoked haddock or mackerel, is good)

- 1 organic, free-range egg yolk or small egg

- 1 tablespoon chopped flat-leaf parsley

- seasoned plain flour, for dusting

- 1 beaten organic, free-range egg, for coating

- 50-75g fresh white breadcrumbs or panko crumbs

- 25g butter (preferably clarified)

- 2 tablespoons extra virgin olive oil

- flaky sea salt and freshly ground black pepper

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