-
1
Soak the breadcrumbs for the fish cakes in lowfat milk for a few min to soften them then squeeze them dry and throw away the lowfat milk.
-
2
Cook the leek in 1 tbsp of the oil in a large frying pan for 4 to 5 min on the floor of the roasting ovenuntil just soft but not browned.
-
3
Cut the fish into 6mm dice (this is important as the fish is not precooked in this recipe).
-
4
Mix with the breadcrumbs leek and all the other ingredients adding just sufficient mayonnaise to give a soft but manageable mix.
-
5
Mix the almonds and breadcrumbs for the coating together.
-
6
Divide the fish mix into twelve and shape firmly into cakes coating them in the almond crumbs.
-
7
Press the crumbs firmly into the surface of the cakes and dont use flour on your hands unless absolutely necessary.
-
8
Heat the remaining oil in the leek pan on the floor of the roasting oventhen add in the fish cakes and cook them for 4 to 5 min on each side again on the floor of the oven.
-
9
The fish cakes will dcmbtless need to be conked in two batches so keep the first lot hot in the simmering ovenwhile cooking the others.
-
10
Serve immediately with a small tossed salad
-
11
I think these are the best fish cakes 1 have ever made they are light and the finely diced fish lends an interesting texture instead of the usual mush.
-
12
I strongly recommend using some New Zealand hoki that is available from most fish counters it has a good hard flesh that contrasts well with other more local white fish.
