This is such a Friday-night meal, even though I made mine on a Tuesday evening (granted, it was the night before a public holiday on the Wednesday, so that might explain it). Quick to make - especially if you cheat as I do and use smash (instant mashed potatoes) instead of making it from scratch. I console myself with the fact that the packet of smash does state that it's made of real potatoes...
Anyhow, a quick & easy meal and lovely to eat on the couch, dipping it into the mayo sauce. YUM.
Makes about 16 fishcakes
2 frozen haddock fillets
1 packet of smash,
1/2 onion, cut into big chunks
2 teaspoons crushed garlic
2.5 cm fresh ginger, peeled
1 handful of fresh mint
1 handful of fresh coriander
2 eggs, beaten
breadcrumbs, to coat
sesame seeds, to coat
sesame oil for frying
For the mayo dipping sauce:
4 tablespoons mayonnaise
2 teaspoons wholegrain mustard
2ml orange essence (or use a spoonful of tangerine marmalade like I sometimes do)
1 teaspoon sugar
1. Fry the haddock fillets briefly in some oil and butter until just cooked.
2. Meanwhile, blend together the onion, garlic, ginger, mint & coriander until finely chopped. Transfer to a mixing bowl, adding the smash powder.
3. Add the fish fillets to the blender as well, blend briefly, until well minced. Add to the herb & smash mixture.
4. Add the eggs to the fish mixture, along with enough water to make a softish (yet still firm) batter.
5. In a seperate smaller bowl, mix together breadcrumbs & sesame seeds (about an 8:1 ratio).
6. Heat oil in a frying pan, form fishcakes with your hands, roll in the breadcrumb mixture and fry in the oil until well browned on all sides.
For the dipping sauce:
Mix all the ingredients together in a small bowl. Serve with your freshly-made fishcakes.
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