fish cakes with fruity salad

By foodiva

Ingredients

• Dough (Crust):
• 1/2 cup cream of rice mixed with half a packet of achiote powder* (I used 1 ounce of a 3.5 oz. box of El Yucateco brand achiote powder for the filling, and reserved the remaining 2.5 ounces for the dough.)
• 2 cups of chicken broth
• 1/2 medium onion
• 3 cloves garlic, minced
• 1/2 cup chopped chicken meat
• black pepper, to taste
• hot pepper, to taste, optional
• 2 cups masa harina
• 1 packet achiote powder*(I split the 3.5 ounce box of achiote paste–1 ounce for the filling, 2.5 ounces for the dough. As you can see, the crust is a rich dark orange.)
• 1/2 cup corn starch
• 1/2 teaspoon salt
• 1 Tablespoon oil
• 1 1/2 – 1 3/4 cups chicken broth or water (if using water, increase salt to 2 teaspoons)
• if using achiote seeds, you will need to soak the seeds in water until the water turns a deep orange color

Details

Servings 10
Adapted from kitchensanctuary.com

Preparation

Step 1

What do you serve with fishcakes?

serve them with more potato, and rice or noodles just don’t go….

big fat fishcakes and serve with an interesting zesty salad and corn on the cob.  It seemed to work.  Not a single ‘but muuuuum I’m still hunnnngry’.  Just satisfied faces and full bellies!

Fish cakes with fruit salad (makes 10 fish cakes):

2 eggs, beaten

2 cod/haddock fillets

2 tbsp of olive oil and 2 tbsp of good balsamic vinegar whisked with a pinch of salt and pepper for a salad dressing (optional)

Preheat the oven to 190C.  Put the fish fillets onto a baking tray, drizzle with the olive oil and a little salt and pepper and bake in the oven for about 12 minutes.  Take out of the oven, leave to cool slightly and then crumble into large chunks.

In a large bowl, mix the mashed potato, cheese, cooked fish and pinch of salt and pepper.

Put the flour, beaten egg and breadcrumbs onto 3 large plates.  Take a good scoop of the fish cake mixture (about the size of a peach) and form into a patty.  Dip the fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go.  Repeat until you’ve used up all of the mixture.

Heat the oil in the frying pan, then fry the fish cakes in two batches (use 2 tbsp oil for each batch) on a medium heat for about 5 mins on each side, until golden and crisp.  You can keep the first batch warm in the oven whilst you’re waiting for the second batch.

Whilst the fish cakes are cooking, make the salad by placing the salad leaves in a large bowl, placing the orange and apple slices at the sides of the bowl and then sprinkling the grapes, manchego cheese and spring onions on top.

Serve the fishcakes with a corn on the cob and the salad.

Any leftover fish cakes should be cooled, then wrapped in tin foil and stored in the fridge for a day or two only.  Reheat by placing in an oven preheated to 200C for 15 mins (check they’re piping hot in the middle before serving).