South American fishcakes
I learnt this recipe from my friend Santos, who comes from Brazil where they make little fritters of this recipe and deep-fry them – more like glorified canapés than fishcakes really. I've adapted his recipe slightly to make actual fishcakes – probably the nicest I've tasted! In Brazil they're called 'bolinho de bacalau' and are made with salt cod, which is a wonderful fish to use if you can get hold of it. However, for this recipe I've simply used flaked white fish.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Haddock | 100g cooked | 112 |
| Egg | 1 large egg (50g) | 78 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Seed | not in our table | 0 |
| Sunflower Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg haddock fillets, from
- , ask your fishmonger, skin on, scaled and pinboned
- 140 ml milk
- 2 bay leaves
- 1 kg potatoes, peeled and diced
- 1 big bunch fresh flat-leaf parsley, finely chopped
- 1 handful fresh mint, finely chopped
- zest of 2 lemons
- zest of 2 limes
- 1 teaspoon fennel seeds, bashed
- 2 large free-range eggs
- 1 fresh red chilli, finely chopped
- sea salt
- freshly ground black pepper
- 115 g plain flour
- sunflower oil, for deep-frying
- lemons, to serve