FISH CAKES RODESLI-STYLE

Keftes de Pishkado a la Muestra

As children we loved to tuck into our favorite fish cakes, with French fries, a dollop of homemade mayonnaise and lots of lemon wedges.

Keftes de pishkado Rodesli-style are crispy fish cakes with a delicious blend of flaky fish, mashed potato, green onions, capers and loaded with fresh herbs that infuse vibrant flavors.I love to serve them with a tzatziki or skordalia (Greek garlic dip)with capers. They are perfect for a light meal, an appetizer, or a school snack. I hope you give these a try soon.

FISH CAKES:

½ cup milk or water

1 pound (450 g) mixture of fish fillets (hake, cod, salmon or similar fish)

1 tender celery stalk

1 carrot, peeled and cut into slices

1½ tablespoons fresh lemon juice

3 black peppercorns

1 teaspoon salt, plus more to taste

2 parsley stalks

5 ounces (150 g) potatoes, peeled and cut into chunks

2 fresh dill stalks

1 tablespoon olive oil

1 tablespoon green onions, finely chopped

1 tablespoon capers, chopped

1½ tablespoons flat leaf parsley, finely chopped

1 tablespoon fresh dill, finely chopped

ground white pepper, to taste

1 egg, lightly beaten

BREADING:

½ cup all-purpose flour

2 eggs, lightly beaten

½ cup breadcrumbs (or matza meal)

vegetable oil and 1 tablespoon butter, for shallow frying

1. Add milk or water to a saucepan and place the celery, carrot, lemon juice, peppercorns, salt and parsley stalks in the pan then cook for a few minutes. Lay the fish on top and season with salt. Cover and cook on medium-low. Bring to the boil, then lower the heat and simmer for 5 minutes or until the fish firms up and flakes apart. Remove from the heat and let stand for 10 minutes. Drain in a colander and set aside to cool, discarding the parsley stalks, celery and peppercorns. Keep the carrot and dice. Roughly flake the fish with your fingers so that the fish cakes have good texture.

   
   

2. Meanwhile put the potatoes in a pot of generously salted water with the dill stalks. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, uncovered, until tender. Then drain the potatoes and remove the dill stalks. Pass the potatoes through a ricer or your preferred method to mash. Mix in the olive oil.

   
   

3. Transfer the mashed potatoes to a large bowl. Using your hands or a wooden spoon gently combine the flaked fish, mashed potato, carrot, green onions, capers, parsley and dill.Season to taste with salt and pepper. Stir in the beaten egg.

   
   

4. Set up three bowls, one each for the flour, beaten eggs and breadcrumbs (or matza meal).

   
   

5. Scoop out a ⅓ cup portion of the mixture and shape into a patty. Place it on a tray and repeat with the rest of the mixture.

   
   

6. Dip each fish cake in the flour, then into the beaten egg and finally coat in the breadcrumbs (or matza meal). Transfer to a plate, cover and refrigerate to firm up until ready to cook.

   
   

7. Heat 3-4 tablespoons of oil and the butter in a large frying pan over medium-high heat. Gently place the fish cakes in the pan and cook in batches, turning once for 2-3 minutes on each side, using a thin spatula to flip them. Do not crowd the pan. Scoop and set the fish cakes on a paper-towel-lined plate. Continue with the rest of the fish adding more oil as needed. Serve hot with lemon wedges and tzatziki.

Stella’s Hints:

• I like to use a 2 inch (5 cm) ice cream scoop to form firm, evenly-sized fish cakes.

• To freeze: Open-freeze the crumbed uncooked fish cakes on a tray until solid. Interleave with parchment paper in an airtight container and freeze. To cook: fry the frozen fish cakes in the hot oil and butter until hot all the way through.