Using my the kids bingo set, the first book for my cookbook challenge has been drawn and it was (drumroll please…) number 4 on the list: The Irish Heritage Cookbook by Biddy White Lennon and Georgina Campbell. One of many books that I have never made anything from. I have been looking through the book now for the past couple of days, trying to pick something out. It’s amazing how quickly you forget about the recipes that are in a book when they are just sitting on a shelf.
After much deliberation I decided to go with Fish Cakes. I’m not really a fish lover it has to be said, so this is completely new to me. This afternoon I took a trip into town and bought some fresh smoked cod from the fish man (that was new to me too as any fish I’ve bought in the past has been frozen from a supermarket!) then set about making them. I had all the ingredients apart from pinhead oatmeal which I substituted with plain old porridge oats instead. It seemed to work ok, but child #1 did ask why I didn’t just use breadcrumbs..
What you need:
450g fresh salmon or smoked white fish
wedge of lemon
small bay leaf and a few stalks of fresh parsley
1 onion finely chopped
450g potatoes (approx 3-4 medium)
2tbsp fresh parsley chopped
pinhead oatmeal to coat
butter and oil for frying
ground black pepper
Rinse the fish and cut into medium size pieces. Put into a pan with the lemon, bay leaf and parsley stalks and enough cold water to cover.
Bring slowly to the boil, then reduce the heat and allow to simmer gently for 5-7 minutes. Remove the fish and drain well.
When cool enough to handle, flake the flesh and discard the skin and bones. Melt the butter in a large pan, add the onion and cook gently for a few minutes until softened but not coloured. Add the flaked fish, potato and parsley. Season to taste with salt and pepper.
Turn the mixture onto a work surface generously covered with pinhead oatmeal. Divide in half and then quarter each piece. Form into eight flat cakes and coat them with the oatmeal.
Heat a little butter and an equal quantity of oil in a heavy frying pan, add the fishcakes and fry until golden on both sides. Drain and serve immediately.