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Jenny Bristow’s Crispy Cod Cakes with Green Peppercorn, Lime and Pineapple Salsa
These lightly spiced cod cakes can be made with an assortment of fish eg; haddock, hake & seabass.
450g/1lb cod fillets
50g/2oz shredded coconut flakes
½ small onion – finely chopped
50g/2oz fresh white breadcrumbs – can be gluten-free
½ tsp cayenne/black pepper
½ tsp chilli sauce
1 egg – lightly beaten
1 dsp olive oil
225 gms (8oz) pineapple finely diced
1 tsp Green peppercorns crushed
Juice and Zest of 1 lime
Juice and zest of 1 lemon
1” Root ginger grated
Black Pepper & Corriander to serve.
Steaming and microwaving are two of the best and healthiest ways of cooking fish. Place the cod on a flat plate and pop in the microwave or place in a steamer for 3-4 minutes until the fish becomes tender and shows signs of flaking. Allow the fillets to cool then flake into a bowl. Add the coconut, onion, breadcrumbs, cayenne or black pepper, chilli sauce and finally the egg. Mix well to bind the mixture together. Shape the mixture into rounds of approximately 5-7.5cm/2-3 inches and flatten to form fish cakes.
Heat the oil in a pan and add the fish cakes. Cook over a medium heat for 3-4 minutes on each side until golden brown. Place on kitchen paper to remove any residual oil and serve warm with rocket leaves.
To make the salsa mix all the ingredients together in a bowl, cover & chill in the fridge for 30 minutes before serving.
Wine to match this dish…
These fish cakes are delicious and have a spicy tropical edge to them so require something with a bit of texture and big flavours.
This is an often over looked style from the same variety which produces the ubiquitous Pinot Grigio, the difference being that the ‘Grigio’ is lighter in body and flavour than the ‘Gris’ and will suit less full flavoured dishes.