Spicy Fish Cakes

Now to the Far East, with bottle in hand of course. For best results you will need a flat griddle and some food rings. Did I mention wine too?

Ingredients

  • 1 bottle of white wine
  • 2 large potatoes
  • 1 red chilli
  • 1 onion
  • 2 salmon fillets
  • 1 clove of garlic
  • Parsley
  • Prawns
  • Noodles
  • Mushrooms
  • Sweet Chili Stir fry sauce
  • Soy Sauce
  • Fresh parsley

Method

Pour yourself a nice glass of wine.

Peel two baking potatoes and cut in half. Boil gently for about 10 minutes and then side aside to cool.

Finely chop an onion, a clove of garlic, a red chilli (remove seeds unless you’re hardcore) . I use a Jamie Oliver choppy thing its really handy!

Then fry the chopped up stuff very gently until its translucent (but definitely not browned). Chop up the salmon and add to the pan and continue cooking until the salmon starts to break up. Add some smoked paprika and chopped parsley (or anything else that takes your fancy).

At the same time (easier if you are on the second glass of wine but that is entirely up to you) grate the potatoes into a container (you could use a bowl but we have broken all our bowls and are reduced to using tupperware ).

Then add the salmon mixture to the potato and gently mix (so the potato gratings don’t turn to mush) and add a good glug of soy sauce.

Now you need to get a couple of food rings (or cookie cutters or some such) and press the mixture into them. Get a griddle (this bad boy is perfect for steaks but that’s another story – watch this space), heat it up and place your fish cakes (still in the rings) on it. Fry for a bit then flip them over, ring and all.

At the same time get out a wok (or frying pan) and fry up some mushrooms (and anything else you like the look of) in some oil. Add the noodles and prawns and fry for a few mins and then add the chilli stir fry sauce.

Once its all cooked to your liking plate it up and pop the fishcake on top with some more chilli sauce poured over (the stuff from a bottle this time) Voila!

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