Recipe: Michael Van de Elzen’s Little Fish Cakes with Avocado Oil Green Sauce
These delicious fish cakes with herbaceous green sauce are perfect for a lunch or light summer dinner.
Prep time: 30 minutes
Cooking time: 15 minutes
To make the fish cakes
6 medium potatoes, peeled and roughly chopped
1 red onion, finely diced and sautéed in a touch of avocado extra virgin oil
300g salmon boneless fillets
200g white fish
1 lemon, zested
½ cup parsley, chopped roughly
½ tsp sea salt and cracked pepper
2 cups panko breadcrumbs
2 eggs beaten with a little water
2 cups plain flour
Oil for shallow frying
Pre-heat oven to 180°C. Boil the potatoes in lightly salted water until tender. Drain, cover with a tea towel, and steam dry for 10 minutes.
Line a small roasting tray with some greaseproof paper and lay your fish into the tray. Pour in enough water to come halfway up the salmon and squeeze in the juice of the zested lemon. Place into the oven and bake for 30 minutes or until the fish is just cooked.
In a large bowl, combine the lightly crushed potatoes with the flaked fish, lemon zest, parsley, onion and season. Carefully combine. Form into hand-sized fishcakes and set in the fridge for 10 minutes before running through the flour, then the eggs, and finally panko crumbs.
Heat a decent amount of oil in a fry pan before carefully adding the fishcakes. Fry on a low heat until golden. Place onto an oven tray and bake for a further 10 minutes.
Serve hot with green sauce, green leaves and lemon.
5 tbsp avocado extra virgin oil (or use olive oil)
1 cup basil leaves
1 cup spinach leaves
½ cup fennel leaves
1 tbsp capers
½ cup crème friache
Salt and cracked pepper
Blend the basil, spinach, capers, and fennel in a food processor. Slowly add the oil. Season. Fold the green mix through the crème fraiche.