Fish Cake Recipe - Mediterranean

• olive oil for frying
• 250g/9oz peeled potato
• 1 med roasted red pepper in small dice
• 1 medium onion, finely chopped
• 2 plump cloves of garlic, finely chopped 
• 350g./12ozs. Good solid white fish
• 1 Lemon - juice and zest
• 2 Dried chillies - bashed in a pestle and mortar
• 1 tsp. of pimenton (smoked Spanish paprika)
• A handfull each of parsley and coriander chopped
• 1 Glass of dry white wine
• 1 tsp. dried dill
• 1 Egg whisked

• 50g./2ozs. Fresh bread crumbs - dried out.

1. Okay - cut the potato into 1" cubes and boil in salted water until tender.
2. Drain in a collander until quite dry and then mash with a fork.
3. Add the roasted red pepper to the potato and mix it well in a bowl.
4. Now - fry the onion in the olive oil until soft adding the garlic towards the end.
5. Right - add the fish - wine - chillies - paprika, half the lemon juice and the zest and herbs and cook over a low heat until the fish is flaking and almost all the liquid has boiled away.
6. Let it cool and mix in with your potatoes and red peppers.
7. Form into patties - around 3" x 3/4" or if you want to make Tapas shape the mixture into 1" balls.
8. Cover your patties with the egg and roll them in the crumbs.
9. Cover and put in the fridge for an hour.
10. Put about 1/4" of olive oil into large non stick fry pan and fry the fish cakes until golden on both sides and drain on kitchen paper if required.
11. Serve with our tasty tomato salsa and squeeze over the remaining lemon juice.

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