Never seen nor tried these before but had the fish that a friend gave us so i thought id give it a go, also a friend had asked for a fishcake recipe so i just wanted to go a little different. Turned out awesome and tasted amazing! Real good twist to the fishcake we all know.
1 whole cauliflower (approx 29oz, 850g)
10oz (283g) cod fillets or fish of your choice (i added a little salmon)
2tbsp fresh parsley (chopped)
1/2 chilli (chopped) optional
Salt and pepper
(dried breadcrumbs might be needed)
To start bring a pan of salted water to the boil over a high heat, chop and add the cauliflower, cook for 8 minutes (the cauliflower wants to be cooked al dente, still has a little crunch). Drain and set aside to cool spread over a baking tray, you want them to dry out.
While they’re cooling, add the fish and onion to a pan, cover with milk then simmer over a medium heat for 4-5 minutes, set side to cool the same way as the cauliflower.
Place the cauliflower in a bowl or food processor and blitz until smooth or you can leave some chunks in if you like. Season well with salt and pepper, keep tasting until you have the seasoning right, it can take quite a lot. Next add the fish, parsley and chilli (if using), give everything a good mix. If at this point the mixture is a little wet, stir in some breadcrumbs.
Shape into fishcakes then onto a lined baking tray and into the fridge to firm up for about an hour.
I like to brown the outside of the fish cakes in the pan then into the oven but its up to you how you do them but here’s how i do mine.
Pre-heat oven to 200c (gas 6), in a large pan over a high heat add a little butter and the fishcakes, don’t move them for 2 minutes then carefully flip, cook for a further 2 minutes then into the oven for 7-8 minutes, While they’re cooking you can knock up a nice little salad to go with them.