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South American Fishcakes

Updated February 23, 2016
This image courtesy of David Loftus

I learnt this recipe from my friend Santos, who comes from Brazil where they make little fritters of this recipe and deep-fry them – more like glorified canapés than fishcakes really. I’ve adapted his recipe slightly to make actual fishcakes – probably the nicest I’ve tasted! In Brazil they’re called "bolinho de bacalhau" and are made with salt cod, which is a wonderful fish to use if you can get hold of it. However, for this recipe I’ve simply used flaked white fish. Quite a few cookbooks have recipes for fishcakes these days, but they all seem to be Thai-influenced, with overly clever and complicated seasonings or dips. The nice thing about this one is that you can taste the potatoes and fish alongside the heat of the chilli and the zing of the lemons and limes. It works a treat. PS: My sister wanted to know if these fishcakes could be pan-fried instead of deep-fried. The answer is yes they can be but you will need to control the temperature. For fishcakes that are ¾ inch thick they will need about 2 ½ minutes on each side.

Cooking Methodbaking, frying, pan-frying

CostModerate

Moderate

Total Timeunder 1 hour

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free

Mealdinner

Moodadventurous

Taste and Texturechewy, crisp, herby, hot & spicy, savory

Ingredients

  • 1kg/ 2lb 3oz haddock fillets, skin on, scaled and pinboned
  • 140ml/ ¼ pint milk
  • 2 bay leaves
  • 1kg/2lb 3oz potatoes, peeled and diced
  • A big bunch of fresh flat-leaf parsley, finely chopped
  • A handful of fresh mint, finely chopped
  • Zest of 2 lemons and 2 limes
  • 1 teaspoon fennel seeds, bashed
  • 2 eggs
  • 1 fresh red chilli, finely chopped
  • Sea salt and freshly ground black pepper
  • 115g/4oz plain flour
  • Sunflower oil, for deep-frying
  • Lemons, to serve

Instructions

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