While I normally use tuna and sweet potato in these cakes, I felt like using a fresh fish this time so went and bought haddock (it was on for a good price). The process is almost the same as the tuna but a bit more involved in that I had to cook the haddock first. I debated how I would do this but settled on a quick, easy and yummy method which was to poach it. See below for method and recipe for this dish. It turned out well and I was able to freeze a number of the cakes and they were just as good when defrosted. Great to keep in the freezer for those days when you don’t know what to have or just want a light dinner.
Ingredients and Directions to serve 4 (2 cakes per person):
I first make a broth for poaching, this usually includes the following items but you can add anything you like.
2-3 cups vegetable, chicken or fish broth (I use what I have on hand)
1- Lemongrass stalk – smash the white portion of the lemongrass so it is almost chewed looking and put the whole thing in the broth
Handful of cilantro fresh or 1 tsp of dried
A good shake of lemon pepper or just a pinch of regular pepper
2-3 tbsp of lemon juice and if you are using fresh add some zest
Doesn’t matter what the broth looks like just what it tastes like.
Fish cake ingredients:
6-8 small-medium fillets of fish
3 large sweet potatoes
Place as many pieces of fish fillets into the broth as will fit making sure the fish is covered in broth. It will only take about a minute or two depending on the thickness of the fish. The haddock I used was not a thick cut but about 1/2″ fillets. When the fillet is slightly flakey and looks cooked, take it out and drain it on paper towels so it is not too moist. Add more fish to the broth till it is all poached
Crumble the fish into a large bowl and add softened sweet potato (boil or microwave the potato in small uniform pieces until it is soft enough to mash).
Add the following ingredients:
2 tbsp dijon mustard
2 tbsp plain yogurt (use more if you need to make it more moist or add a spoonful of the broth)
1/2 – 3/4 of a cup of panko crumbs (use breadcrumbs if you don’t have panko). Add 1/2 cup to start and add more as you need till the consistency of the mixture will shape and hold in a ball in your hands
I don’t use salt but feel free to add a pinch to the mixture
Optional – chopped cilantro or parsley fresh
Form the cakes in your hands and sauté them till golden on one side then flip over until the other side is golden. Take out of the pan and place on a paper towel to absorb any excess oil (I use canola oil as it has a higher burn rate – meaning you can heat it higher than olive oil without it smoking). I cook on a medium heat – if it is too high the cakes can burn.
Serve with a dollop of plain yogurt, sour cream or a seasoned yogurt or dip – we used a jalapeno greek yogurt dip mixed with some plain yogurt to reduce the heat level a bit. Served with a salad this makes a nice dinner.
Note: You can also make small bite size cakes to use as appetizers