Paprika Crusted Fish Cakes by Chef Marco Morana
1 kg of potatoes (for boiling) peeled and roughly chopped
1 kg of equal quantities of Salmon and sustainable white fish
1 lime zest and juice
60 g of freshly chopped herbs (chives, dill & flat leaf parsley)
8 spring onions chopped (all parts)
100 g of capers
3 medium free range eggs
150 g plain flour.
300 g fresh bread crumbs
4 tbsp of coconut oil
Cook potatoes until ready then dry them off over a gentle heat, mash and set aside to cool down for about ten minutes. Fish can be poached at the same time in gently simmering water with pepper corns, bay leaf, lemon zest, sprigs of parsley and a clove of garlic crushed with your palm. Cook fish until just cooked through. Flake into chunks, without skin. Place into large bowl with potatoes, herbs, capers, spring onions, lime zest and lime juice. Season the mix and taste. Shape into little cakes then place into flour, making sure you pat any excess flour off. Repeat until all done. Brush fish cakes with coconut oil. Place under grill until golden brown on both sides.