Saturday, July 24, 2010

Herring and courgette fishcakes

This is the first recipe I have (more or less) followed from the Painted Garden Cookbook. It's very easy to make and I suspect it could be made even easier by steaming the potatoes and courgette instead of chopping and frying them. I also made a slight tweak to the recipe by replacing the suggested mackerel or salmon with some spanking fresh herring fillets which were just too good to resist.


Ingredients
200 g potatoes
200 g small courgetttes
olive oil
400 g herring fillet
2 tablespoons of chopped fresh parsley
salt
pepper
1 egg
50 g fresh breadcrumbs
flour

Method
  1. Set the oven to 200oC and grease a baking tray with olive oil. Peel the potatoes, chop them very small and gently sautee them in plenty of olive oil for 5 minutes.
  2. Chop the courgette finely, add to the potatoes, and continue to sautee for another 5 minutes. Strain off the excess oil from the frying pan, transfer the potato and courgette mixture to a mixing bowl, and mash with a potato masher.
  3. Skin and finely chop the herring fillet, and add to the potato and courgette mixture.
  4. Add the parsley, beaten egg and breadcrumbs, season with some salt and freshly ground black pepper and mix very well.
  5. Put some flour in a separate bowl. With your hands, form the mixture into 8 patties, dredge each with flour on both sides before transferring to the baking tray. Bake for 20 minues, turning over after 10 minutes.

Kitchen help
Once again, I had help with this one. At the risk of becoming boring on the subject of cooking and eating with kids, I think it's good to involve children in cooking even if they are not necessarily going to eat the final product.

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