SALMON ROSTI FISH CAKES
I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This one is a real winner. You can make it with any fish; it doesn't have to be salmon. Serve with Toasted Sweetcorn Salsa, which is a cross between a sauce and a salad, low in calories and absolutely delicious.
Categories Delia's Summer Collection Spring Fish cakes Easy Entertaining Easy meat-free recipes Fish recipes
Yield Serves 4 as a main course or 8 as a starter
Number Of Ingredients 9
Steps:
- Begin by washing the potatoes, then place them in a saucepan (skins on), add salt and just cover with boiling water from the kettle. Put a lid on and boil for 10 minutes. Meanwhile chop the salmon into chunks and give it a few pulses in a food processor to chop it fairly finely (or you can do this by hand). Now place the salmon in a mixing bowl and add the capers, lime juice and chopped coriander leaves. Mix well and season with salt and cayenne. When the potatoes have had their 10 minutes they won't be cooked through, but that's how we want them. Drain them and, when they're cool enough to handle, peel off the skins and grate them using the coarse blade of a grater. Then carefully combine them with the salmon, trying not to break up the grated bits. Now take tablespoons of the mixture and slap them into cakes: you need to press the mixture firmly together but don't worry about the ragged edges because these look pretty when they cook. Repeat until the mixture is used up: you should have 12 cakes. Measure 1-2 tablespoons of oil into a frying pan and, when the oil is really hot, add the fish cakes. Fry them for 3 minutes on each side to a crusty golden colour. Drain on kitchen paper as they leave the pan and serve garnished with sprigs of coriander and accompanied by Toasted Sweetcorn Salsa see recipe below
OVEN-BAKED RöSTI CAKE
Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish
Provided by Emma Lewis
Categories Dinner, Side dish
Time 1h50m
Number Of Ingredients 5
Steps:
- Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
- When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
- Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.
Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
RöSTI
Categories Potato Brunch Side Vegetarian Winter Pan-Fry Boil Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2 to 4
Number Of Ingredients 3
Steps:
- In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes, covered, at least 4 hours and up to 2 days.
- Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl. Season potatoes with salt and pepper, tossing mixture with a fork.
- In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rösti until underside is golden brown, 10 to 12 minutes.
- Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes.
- Slide rösti onto a serving plate and cut into wedges.
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