Ingredients

The following ingredients have 4 Servings
  • <b>For the fish cakes</b>
  • 800g desiree potatoes
  • 350g fish fillets,&nbsp;cut into large pieces
  • 1&nbsp;tbsp&nbsp;capers,&nbsp;chopped
  • 1 tsp&nbsp;cornichons, chopped
  • 1&nbsp;tbsp&nbsp;wholegrain mustard
  • 2 egg yolks
  • 1 handful mixed herbs (parsley, dill, basil),&nbsp;chopped&nbsp;
  • 2 spring onions, sliced
  • salt and&nbsp;pepper
  • 80g cornflour (check gluten-free)
  • 50ml vegetable&nbsp;oil
  • 50g butter
  • 1 lemon, quartered
  • <b>For the kohlrabi and green chilli slaw</b>
  • 1 kohlrabi
  • 1 red onion, thinly sliced
  • 1 lime, finely grated zest and juice
  • 4&nbsp;tbsp&nbsp;mayonnaise
  • pinch smoked paprika
  • handful flat-leaf&nbsp;parsley&nbsp;
  • 1 green chilli, seeds removed,&nbsp;sliced into strips
  • salt and pepper

Instruction

  • <p><b>For the fish cakes</b></p> <p>Roast the potatoes in their skins for 50 minutes&nbsp;at 180C. &nbsp;</p> <p>Remove from the oven, cut in half and scoop the potato from the skins&nbsp;into a large bowl.</p> <p>Steam the fish until just cooked and add to the potato. Mix with a large spoon, breaking up the potato and fish. Add the capers,&nbsp;cornichons, mustard, egg yolks, herbs, spring&nbsp;onions, salt and pepper.</p> <p>Thinly slice the potato skins and add them too.&nbsp;Leave the mixture to cool for five&nbsp;minutes, then shape into small&nbsp;cakes. &nbsp;Cool in the fridge&nbsp;for 30 minutes.</p> <p>Put&nbsp;cornflour on a plate, roll each fish cake in it then&nbsp;shallow fry in the vegetable oil and butter for three to four minutes on each side until golden brown.&nbsp;</p> <p><b>For the kohlrabi and green chilli slaw</b></p> <p>Top and tail the kohlrabi and&nbsp;cut into matchsticks&nbsp;with a sharp knife or Japanese mandolin.</p> <p>Then&nbsp;simply&nbsp;throw&nbsp;all the ingredients into a large bowl, toss well and season to taste.</p> <p><b>To serve:</b> Salt&nbsp;the slaw just before serving, or it&nbsp;will draw moisture from the vegetables and make the slaw too wet. Serve the fish cakes with a little more salt and a lemon quarter.</p> <p><b>Tip: Use up leftovers<br> </b>For this recipe we bake the potatoes, scoop out the soft interior and thinly slice the crispy skins&nbsp;so nothing goes to waste. For a non gluten-free version you can also use up&nbsp;excess bread with these fish cakes. Dry it out in the oven on&nbsp;a low heat, then blend it to make breadcrumbs. Roll the cakes in flour, then a&nbsp;little egg wash, then in&nbsp;the bread crumbs.</p>