The Modern Cafe: Modern fish cakes

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Ingredients

  • 450g chopped salmon
  • 225g chopped haddock
  • 2 hot peppers, any colour
  • 100g stale bread, soaked in enough cream to make a thick paste
  • 5g chopped dill, or any preferred fresh herb
  • 25g chopped spring onions
  • 2 tbsp freshly chopped ginger
  • 1 tsp chilli flakes
  • 2 lemons, finely zested
  • 25g thinly sliced red onions
  • 25g thinly sliced young and tender celery stalk
  • Salt and freshly ground black pepper
  • Semolina, polenta, or fine breadcrumbs, for coating
  • Olive oil or butter, for frying

Use imperial measurements

Method

How to make The Modern Cafe: Modern fish cakes

1) Combine all the above ingredients, except the breadcrumbs and olive oil, in a bowl. Form the mixture into patties that are 2.5cm thick and 10cm in diameter.

2) Lightly coat the patties in the semolina or fine breadcrumbs and fry in the olive oil or butter on a medium heat for four minutes on each side.

Chef's Note: You may add just about anything else that makes you happy. It should feel like it's going to stick together like a hamburger or meatloaf. If needed, add another egg or a little more bread. It is extremely important to take any liberties that you deem necessary or that will please your friends and family. We were serving ours with a ginger and beet puree and some beautiful watercress dressed in lemon oil. You may do as you please. A green salad and sweet corn salsa, chips and green olive tartar, rose or beer.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.

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