Fishcakes…when I was a kid and we moved to England, my mother often made us fishcakes for breakfast. My mother made us all sorts of fabulous things for breakfast…baked beans on toast, kippers, sardines on toast, welsh rarebit…such fond memories I have!
I love fishcakes, usually made with mashed potatoes and fish.
Shortly after we moved to Rome, the big supermarket in our neighborhood acquired their first freezer case. Big…as in the size of a small grocery store nowadays. Freezer case…it was a chest freezer, the kind you might have in your garage or basement!
Regardless, this chest freezer was stocked with frozen peas, ice-cream and frozen fishcakes! I’m still in awe.
Lately I’ve been making fishcakes with millet just to change things up. I like millet. actually I like to cook and eat all sorts of grains, this way I don’t get bored.
Millet is a tiny little round grain, you cook it as you would rice. I like to cook it up a day ahead of making fishcakes, that way I don’t need to wait for it to cool before I shape the patties.
For approx. 16 cakes you will need:
1 stalk of celery with it’s leaves
300 grams fish fillets, whatever fish you want.
some dry white wine
about 3/4 cup uncooked millet
fresh parsley and thyme.
Cook the millet in some water (like rice) until it is done. set aside to cool.
Poach the fish fillets in the white wine until just cooked. Let cool.
Dice the vegetables and saute in olive oil until wilted. Let cool.
In a bowl, whip the eggs with the chopped herbs, salt and pepper. don’t add much salt as the caper sauce is quite salty!
With your fingers, add the fish, breaking it up.
Add the vegetables. Mix it all together. it should be quite wet, but will hold together (barely) in a patty.
heat up a large fry pan, add just enough best quality olive oil to cover the bottom of the pan.
When the oil is hot, quickly form a fishcake and slide each patty into the pan. I use a spatula, it helps to keep them together.
Turn the heat to medium low, and cover the pan. Gentle cooking will set the egg and hold the fishcakes together. Keep covered for about 2-3 minutes, then uncover. Gently flip each cake over when the bottoms are crispy and browned.
They are done when both sides are crispy. transfer to absorbent paper for a minute before serving.
Serve hot with this creamy caper sauce:
You will need:
2 soup spoons capers preserved in salt
1 soup spoon mayonnaise (or plain yogurt)
2 soup spoons best quality olive oil
1 small spoon Dijon mustard
juice of half a lemon
1 soup spoon finely chopped fresh parsley
Capers taste the best when they’ve been preserved in salt, the retain that fabulous caper flavor that I think gets ruined when they are preserved in vinegar.
You need to rinse them before using, then I like to soak them in some water while I’m preparing other things. They remain quite salty, so be sure to adjust the salt amounts in the other foods you will be serving.
Drain and coarsely chop the capers, then add all the ingredients in a small bowl and mix with a fork. add freshly ground black pepper and paprika to taste. Done. Easy and delicious.