terça-feira, 19 de outubro de 2010

Salt cod fishcake recipe

Iggy Campos from Iggs fries up a traditional Portuguese snack for Taste of Edinburgh


Serves 8


  • 2kg salt cod fillet
  • 5 large egg whites
  • 5 chilli peppers, seeded and finely chopped
  • 50g fresh coriander, chopped
  • 8 limes, rind finely grated of 4
  • ½ tsp salt
  • white flour for coating
  • 500ml groundnut or sunflower oil

Method: How to make fishcakes

1. Leave the salt cod under cold running water for 25 minutes. Pat dry and chop coarsely. Place in a food processor with the egg whites and pulse until smooth. Transfer to a bowl and mix thoroughly with chillies, coriander, grated lime rind and salt. Weigh out 85g of the mixture and shape it into a patty. Coat the fishcake in flour. Repeat with the rest of the mixture.

2. Heat the oil in a deep-fryer and fry the fishcakes in batches for 4 minutes each at 180°C. Allow to rest for 2 minutes, then fry for a further minute. Squeeze the juice of the 4 limes over the fishcakes. Cut the remaining limes into wedges and serve immediately.

Recipe © courtesy of Iggy Campos at Iggs

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