Bizerca Bistro's Fish Cakes
500g white fish fillets
300g salmon fillet
600g baby potatoes, peeled
2 tablespoons olive oil
4 cloves garlic, chopped
4 large red chilli, deseeded and chopped
1 handful basil leaves, chopped
1 handful flat leaf parsley, chopped
4 eggs, beaten
1/2 cup plain flour
3 cups fresh breadcrumbs1/2 cup vegetable oil
Bring a large saucepan of water to the boil. Add the white fish and salmon, reduce heat to low and cover. Cook for 5 minutes. Remove the fish with a slotted spoon. Increase heat to high and when the water returns to the boil add the potatoes. Cook for 15 minutes, until tender. Drain well.
Heat the olive oil in a frying pan on high heat. Add the garlic and chili and cook for 1 minute. Add the potatoes and use a potato masher or spatula to break up in the pan, leaving a bit chunky and stirring to combine with the chili and garlic. Remove from the heat.
Flake the fish directly into the pan with the potatoes and stir to combine. Put the mixture into a bowl and add the herbs, half of the eggs and 1/2 cup of the breadcrumbs. Stir well to combine and refrigerate for 30 minutes to set.
Put the remaining eggs in a bowl and combine with 1 tablespoon of water. Put the flour and breadcrumbs on separate plates. Using slightly wet hands, use 2-3 tablespoons of the mixture to form into a pattie. Roll the pattie in the flour, then in the egg wash then finally roll in the crumbs to coat all over. Repeat to make 10-12 cakes.