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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This dish is a terrific alternative to crab cakes that too often for me are lacking any ocean flavours...The oatmeal flour is a nice Scottish touch... Ingredients:
1/2 lb. salmon fillets, diced |
1/2 lb. cod fillets, diced |
1 small naval orange, juice only |
1 lemon, juice only |
1 salt and pepper to taste |
1 tablespoon fresh basil , chopped |
1 tablespoon fresh flat-leaf parsley, chopped |
5 tablespoons extra-virgin olive oil |
1 1/2 russet potatoes, peeled and boiled |
2 eggs , lightly beaten |
2 large shallots , chopped |
1 cup dried breadcrumbs (optional) |
1 cup oatmeal, with a pinch of salt and pepper |
Directions:
1. Marinate the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil while the potatoes are being prepared
2. Boil potatoes until cooked, drain them and then bake them in the oven at 300 degrees for 10 minutes.
3. Mash the potatoes and mix in the fish and the marinade.
4. Set the mixture aside to cool down.
5. When the mixture is cold, add the beaten eggs and shallots and mix in.
6. If the mixture is too wet, add breadcrumbs as necessary
7. Take handfuls of the mixture and shape into patties
8. Coat with seasoned oatmeal that has been powdered in a food processor
9. Fry without crowding in a hot skillet in an olive oil and butter mixture for about 3 minutes per side.
10. Transfer to a cookie sheet lined with paper towel and place in a warm oven until ready to serve
11. Serve on a bed of lettuce with tartar sauce
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