Fish Cakes with Cauliflower Rice and Pea Pure
- Cauliflower 100 g
- Hake 120 g
- Peas 100 g
- White potato 170 g
- Egg 1 med
- Mushroom 50 g
- Salt & Pepper 1 tsp
- Breadcrumbs 60 g
- Shallots 1 tbs
- Milk 200 ml
- Bay leaves 3 pce
Boil the fish in milk with bag leaves and salt. Then remove it from the milk and let it cool.
Peel and chop the potato then boil it in salty water until a fork can smoothly go through it.
Once the potato is done mash it smooth with a masher then combine it with the hake. Add seasonings - salt and pepper.
Grate the cauliflower. Chop the shallots and the mushrooms finely. Add them all to a frying pan along with 20 ml of water and cook them on a medium to low heat for approximately 5 minutes.
Add the frozen peas to a saucepan and boil them for 4 minutes. Remove the peas from the water and by using a blender pure it. Add 2-4 tbs of water to loosen the texture.
Preheat the oven at 290 Celsius degrees.
Shape the fishcake then roll it in whipped egg then place it into the breadcrumbs. Take a baking sheet, line it with parchment paper and place the fish cake on it. Bake long time should be around 20 minutes or until the fish cakes turn golden brown.
Plate up your dish and serve it with fresh chopped parsley.