So I’ve got some recipes coming up for dips, sauces and bread but I figure that I should get a main in there somewhere first! This was initially inspired by one of my many cooking magazines – and the fact that I am getting sick of simply pan-frying fish.
These Fish Burgers are pretty flexible but amazingly there were actually spring onions [green onions, scallions, whatever you call them] in the fridge and I happened to have an ear of corn on hand too – thought it might be a nice inclusion so in it went.
Both were compliments of the organic box of veg from the previous week and I’m trying to do my best to use whatever comes in it, since it’s seasonal and fresh. Have to say that a bit of fennel has been binned lately though – not all of it…but after being partially used for salad it just seems to hide in the bottom of the fridge and subsequently dissolve into a slimy mess.
We just had the patties on a Ribbon Vegetable Salad [posting that one tomorrow!] but they also make really nice burgers, just pop them on a wholemeal roll, smear the bun with the yogurt, top with the ribbons and a few lettuce leaves – easy.
Fish Cakes
Ingredients:
300-350g [10-12 oz] firm white fish
½ cup corn kernels or peas, diced red capsicum [red pepper] etc etc etc
1 egg, 1 egg white
2 medium spring onions, sliced thinly up to green section
2 Tbsp chopped dill*
zest of 1 lemon
2 Tbsp rice flour*
good pinch Sea Salt and cracked Black Pepper
Thick natural or greek yogurt to serve
Method:
In a medium bowl, blend egg, onions, dill, zest, flour and salt/pepper well with a fork. Cut fish into medium-small cubes. Gently stir fish, and any veggie bits you are using, into egg mixture.
Heat a non-stick pan on medium-high heat and spray with olive oil. Scoop mixture with a ¼ cup measure and turn into the hot pan, flatten slightly and cook for 3 minutes until lightly browned. Flip carefully and cook for another 3 minutes on the other side.
Serve with Ribbon Salad and yogurt. Makes 6 patties, Serves 2 – 3. It can be easily doubled or tripled as desired.
*Notes:
- Hate dill? Use parsley, or basil, or coriander [cilantro] instead, but the dill is really nice.
- For onions, feel free to use red or brown or white if that’s all you’ve got on hand, about a ¼ of a medium one, diced fine.
- Rice flour is pretty easy to find in a small box or bag but you could probably use any other kind of flour…that said, I haven’t tested any others so you’re on your own on this one!
- I had a single fresh ear of corn rolling around so I sliced off the kernels and tossed them in a fry pan on medium heat for about 5 mins with a bit of olive oil spray, then let them cool slightly before stirring in with the fish. If you are using canned or frozen there is no need to cook them first, but if frozen let sit for a few minutes and thaw slightly. Same with peas or capsicum.
I made the pumpkin soup and it was delicious. Thanks for the free recipe.