Tonight’s dinner was a bit of a ‘thrown together’ kind of deal. Col picked his daily random number on my spreadsheet, however, that would have resulted in me going out to the grocery store for chicken, so I opted to go with something that we had ingredients for in-house, plus I’ve wanted to try making fish cakes for a while now.
I’d love to say this recipe blew my mind, or, even had a great, solid consistency, but, as I had feared and almost expected – they fell apart. So instead of having fish cakes, we ended up with a mound of fish cake mix, which tasted good – don’t get me wrong. But even in spite of me squeezing a lot of the liquid out of them, they just couldn’t hold their shape.
Col and I enjoyed the fish-mix with some sweet chilli sauce and it tasted good, Col even had seconds! Now, if only we can figure out a way for it to hold its form 🙂 I served it with Slimming World fries and the best garlic cheesy sauce I’ve found this side of the Atlantic!!!
I’ve stumbled upon another fish cake recipe that I’d like to try, using salmon and squash, so watch this space!
- 2 filets of white fish (Tilapia)
- ¼ cup red pepper, chopped
- 1 small yellow onion, chopped
- 1 tbsp fat free natural yoghurt
- 2 tsp Djion mustard (1 syn)
- 1 egg white
- the juice of half a lemon
- salt + pepper
- Pam
- Heat Pam in a large pan over medium high heat. Add the onion and red pepper, and cook until soft and lightly browned, about 5 minutes. Transfer to a bowl.
- Spray pan again with Pam. Season the fish with salt and pepper on both sides, and cook on each side for about 3 minutes, allowing the fish to brown (brown = more flavor). Use a spatula to break up the fish, then transfer it to the bowl with the onion and pepper.
- Add the yoghurt, mustard, egg white, and lemon juice to the bowl and stir with a spoon until well combined. Place the bowl in the freezer for 10-15 minutes, until the fish is cold.
- Spray pan once again and bring the heat back up to medium high. Form patties out of fish, pressing tightly so they don't fall apart. Gently place each fish cake in the pan, and cook each side about 5 minutes, or until golden. (Use two spatulas to help you gently flip the cakes, so they don't fall apart.)