Smoked Cod, Leek and Black Pepper Fish Cake with a Tomato Chilli Sauce

Name: Smoked Cod, Leek and Black Pepper Fish Cake with a Tomato Chilli Sauce
Cuisine: British
Ingredients: 350 g/12 oz potatoes; 115 g/4 oz leek; 350 g/12 oz smoked cod skinned and all bones removed; salt and freshly ground black pepper; 10 g/¼ oz chopped parsley; 15 g/½ oz unsalted butter; a little flour for dusting and rolling the fish cakes in; a little flour for dusting and rolling the fish cakes in; 4 plum tomatoes; 45 ml/1½ fl oz olive oil; ½ small onion, finely chopped; 1 clove of crushed garlic; ½ oz sun dried tomato, finely chopped; 2-3 small red chillies; 30 ml/1 fl oz dry white wine; 1 tsp tomato purée; salt and freshly ground white pepper; salt and freshly ground white pepper

Preparation info

6
fish cakes

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

There are many ways to make a fish cake and several different kinds of fish can be used - salmon, crab, smoked fish, roes, or just plain fresh fish. Most are made with mash but I prefer more texture and therefore like my potatoes simply crushed.

Ingredients

350 g/12 oz potatoes
115 g/4

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

To make the sauce, blanch, skin and seed the plum tomatoes. Cut the flesh into a rough dice. Heat the oil in a saucepan, add the onion and the garlic and cook this out for a minute without colouring. Add the remaining ingredients and stir in well and season. Gently cook for about 20 minutes then leave to cool. The sauce can be served hot or cold.

Peel and boil the potatoes in salted wat