Best Rosti Fish Cakes Recipes
ROSTI FISH CAKES
Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard
Provided by Good Food team
Categories Main course
Time 45m
Number Of Ingredients 10
Steps:
- Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
- Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
- Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.
Nutrition Facts : Calories 430 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
SALMON ROSTI FISH CAKES
I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This one is a real winner. You can make it with any fish; it doesn't have to be salmon. Serve with Toasted Sweetcorn Salsa, which is a cross between a sauce and a salad, low in calories and absolutely delicious.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- MethodBegin by washing the potatoes, then place them in a saucepan (skins on), add salt and just cover with boiling water from the kettle. Put a lid on and boil for 10 minutes. Meanwhile chop the salmon into chunks and give it a few pulses in a food processor to chop it fairly finely (or you can do this by hand). Now place the salmon in a mixing bowl and add the capers, lime juice and chopped coriander leaves. Mix well and season with salt and cayenne. When the potatoes have had their 10 minutes they won't be cooked through, but that's how we want them. Drain them and, when they're cool enough to handle, peel off the skins and grate them using the coarse blade of a grater. Then carefully combine them with the salmon, trying not to break up the grated bits. Now take tablespoons of the mixture and slap them into cakes: you need to press the mixture firmly together but don't worry about the ragged edges because these look pretty when they cook. Repeat until the mixture is used up: you should have 12 cakes. Measure 1-2 tablespoons of oil into a frying pan and, when the oil is really hot, add the fish cakes. Fry them for 3 minutes on each side to a crusty golden colour. Drain on kitchen paper as they leave the pan and serve garnished with sprigs of coriander and accompanied by Toasted Sweetcorn Salsa see recipe below
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