2 tbsp butter
1 roughly chopped onion
2 small crushed garlic cloves
Handful of rosemary
Zest of 1 lemon
Handful of parsley
3 boiled potatoes
Half loaf of stale sourdough bread
Dollop of Kewpie mayo (optional)
Ingredients - Salad
2 mini cos lettuce bunches
11 oz bottle of grape seed oil
2 tbsp capers (with brine)
Small handful of dill
Finely chopped parsley
2 avocados cut into chunks
Splash of olive oil
Assemble your fish cakes:
- Add 1 tbsp of butter to a pan on medium heat. Add 1 roughly chopped onion, 2 crushed garlic cloves, a small handful of chopped rosemary and the zest of 1 lemon.
- After the onions and herbs have cooked for 5 minutes, add 1 heaped tsp of butter.
- Turn heat to high, and add your 130g of kingfish. Cook until golden brown.
- Remove the pan from the heat, and check that it flakes apart (that’s when you know it is cooked throughout!)
- Pop all ingredients into the KitchenAid 13 Cup Food Processor with a handful of parsley, a tsp of salt and boiled potatoes. Pulse only, and be sure that you don’t over blitz them.
- Construct the fish cakes by getting a heaped tablespoon of fish mixture and forming them into a patty.
Crumb the patties:
- To prepare the crumbs, blitz the sourdough in your food processor. Don’t worry about chopping it up, as the KitchenAid 13 Cup Food Processor will do it for you.
- Whisk up two eggs in a separate bowl.
- Delicately place the fishcakes into the egg, and coat in breadcrumbs.
- Pour a bottle of grape seed oil into your pan, and bring to high heat.
- Place fish cakes into hot oil gently without splashing oil.
- Cook for 3-4 minutes until golden brown.
- Add 2 mini cos lettuces, 2 tbsp capers, a small handful of dill, avocados cut into chunks and finely chopped parsley to a serving bowl.
- Drizzle the salad with some olive oil.