Tag Archives: red pepper

Smoked fish cakes


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.


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.


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! 🙂


Tuscan holidays: Zucchini and red pepper fritatta.

DSC07076This is the last of my Tuscan recipes. While London is not really cold at the moment and there are still flowers in my window…


Flowers which, by the way, I bought to replace my lovely gerberas which died during the week we were away in Spain. That’s how hot London was that week. Crazy.

Ah, what’s with the blue bottle you ask? Well, that’s my Blue Solar Water, even more important to prepare some during Autumn. So I just put the bottle out while I sat to write this post.

Anyway, it is not particularly cold today in London, even though judging by my hair we are having a 100% humidity, and yet it clearly feels like Autumn: the air smells and feels different. Even the sunlight is less yellow and more on the grey side of the spectrum.

So it feels right to let go of the last summer post and finally embrace Fall. I’ll be cooking all of October with pumpkin pure. I’m planning to do some pumpkin latte, pumpkin bread and pumpkin-cinnamon rolls.  But for today…




4 eggs

1 zucchini

1 red ramiro pepper (or just a bell pepper)

1 small onion or half a big one.

2 cloves of garlic

Salt and pepper to season.

2 tablespoons of oil to cook the veggies.

Optional: Cubed pancetta. If you do use pancetta, avoid adding extra salt.


How to:

1.- Slice your zucchini thinly, and chop your red pepper or cut them into thin stripes.

2.- Chop your garlic and onion.

3.- In a pan, add 1 tablespoon of oil and cook the pancetta (if using) and all the vegetables until they begin to soften and the onion goes translucent. If your pan is big, and you are not using pancetta which in itself is a source of fats you may have to add 1 more tablespoon of oil.

4.- While the vegetables cook, whisk your eggs with salt and pepper in a bowl.

5.- Once your vegetables are cooked, add them to the eggs, mix to integrate evenly.

6.- Place the same pan you use for cooking the veggies (no need to wash unless something burnt) on a low heat, add 1 tablespoon of oil and pour the egg and vegetable mixture into it. Let it cook uncovered for 5 minutes, then cover with a lid (or you can try using foil if your pan doesn’t have a lid) and continue cooking.

7.- Between 15 and 20 minutes later, your fritatta will be ready. It should look cooked on the top and not burned on the bottom.

8.- Serve with a side salad, fish or alone for a lovely Summer’s lunch.