Categories
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Fish Cakes |
Yield:4-6
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INGREDIENTS: |
| 1 lb |
potatoes, diced |
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| 8 oz |
haddock fillet |
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| 8 oz |
trout fillet |
|
| 1 |
bay leaf |
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| 1 3/4 cups |
fresh fish stock |
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| 2 tbsp |
low-fat unsweetened yogurt |
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| 4 tbsp |
fresh snipped chives |
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| 2 3/4 oz |
dry white bread crumbs |
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DIRECTIONS:
- Place the potatoes in a saucepan and cover with water. Bring to a boil and cook for 10 minutes, or until tender. Drain well and mash.
- Meanwhile, place the fish in a pan with the bay leaf and stock. Bring to a boil and simmer for 7-8 minutes, or until tender. Remove the fish with a slotted spoon and flake the flesh away from the skin.
- Gently mix the cooked fish with the potato, yogurt, chives, and seasoning. Cool, then cover, and chill for 1 hour.
- Sprinkle the bread crumbs on a plate. Divide the fish mixture into 8 and form each portion into a patty, about 3in in diameter. Press each fish cake into the bread crumbs, coating it all over.
- Brush a skillet with oil and fry the fish cakes for 6 minutes on each side, or until golden. Drain on paper towels and keep warm.
- To make the sauce, heat the sieved tomatoes and wine. Season, remove from the heat, and stir in the yogurt. Return to the heat, sprinkle with chili powder, and serve with the fish cakes.
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