Smoked fish cakes

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Even though all time is born equal, I’m sure that Sunday afternoon is formed by hours which have a larger allocation of minutes than normal hours, I’m also sure that Sunday afternoon minutes, have double the amount of seconds than regular minutes.

And if I may add, I also have the theory (not scientifically proven, mind) that when it rains, the amount of minutes per hour increase exponentially.  So, here I am, on a rainy Sunday afternoon, trying to fill seconds that last minutes and minutes that last hours.

I decided that a way to do this in a productive manner would be to try my hand at something new, so I went back to a list I had compiled last year of basic dishes I should know how to cook but I don’t, and the first item on the list was fish cakes. I love fish cakes but I always buy the ones I find at the supermarket, I don’t know why I never tried and make my own. It turned out they are super easy to make.

They freeze really well, so great to cook them ahead of time and have them ready for an emergency.

Ingredients (8-10 fish cakes):

500g potatoes, peeled and chopped.

200g smoked fish, flaked. (I used mackerel, because I love smocked mackerel)

3 spring onions, thinly sliced.

2 cloves of garlic, chopped.

Half a red pepper, chopped.

A handful of parsley, chopped.

Zest of one lemon.

2 eggs, lightly whisked.

1 tablespoon of cornstarch (if you don’t have, replace by 2 tbsp of plain flour).

1/2 teaspoon of salt.

1/2 teaspoon of black pepper.

1 teaspoon of smoked paprika.

1 1/2 cup of breadcrumbs.

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How to:

1.- Place the potatoes in a pan, cover with water, add a pinch of salt and boil for half an hour, or until soft. Drain the water and mash.

2.- Season the mash with the salt, pepper and paprika.

3.-  Add the remaining ingredients  (except for the breadcrumbs) to the mashed potatoes and mix well. You’ll end up with a mix that looks like this:

IMG_1021 4.- Scoop out 1/3 cup portions of fishcake mixture and shape into patties using your hands. Carefully cover each patty in breadcrumbs.

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5.- Lightly oil a baking tray and cook your fishcakes in a pre-heated oven at 180 C for 20 minutes or until golden brown. If you want to cook from frozen, just pop them in the oven, switch it on, and cook for 30 minutes (that’s how long it took for me to go from frozen to golden). They taste delicious! And they are a great light lunch with some salad.

IMG_1043Enjoy! 🙂

Paula

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Gone on Holidays!

DSC06274Hi there, thanks for stopping by! I’m going on holidays for a week to dive into the wonder that is Hong Kong.

In the meantime, the blog will be on holidays too. But there is plenty of things to see and do around here. While the sun lasts why not try making Hungarian Lemonade or Strawberry Basil Lemonade both are very refreshing an taste like Summer is here to stay (whether the weather agrees or not).

If you are feeling in need of a bit of Zen, now might be the time to try meditation. There is a series on Balancing the Chakras or this easy Movement meditation that will restore you well-being almost effortlessly. Movement meditations are my favourites, mainly because I struggle to keep my mind quiet while my body is quiet also.

See you soon and thanks for reading!

Namaste,

Paula