INGREDIENTS FOR THE FISH CAKES
Leftover Skordalia
Leftover cooked flaked Cod fillets (I prefer white fish but salmon or tuna would work well)
Breadcrumbs made from near stale bread (enough for mixture, coating & garnish)
Fresh parsley finely chopped
fresh oregano
Salt & Pepper to taste
Flour for coating
Beaten egg for coating
2 tablespoons of vegetable oil
INGREDIENTS FOR THE TARTARE SAUCE
200ml or like I always say, a couple of good dollops of mayonnaise.
capers, drained and chopped (Leave some whole, optional)
gherkins, drained and chopped
The juice of 1 freshly squeezed lemon
Salt and black pepper to taste
METHOD
To make the Breadcrumbs just add broken up slices of bread (Crusts as well) add into a food blender and pulse to a rustic texture.
In a bowl add the leftover skordalia and flaked cooked fish, Mix well.
Add the parsley & oregano.
Add enough of the breadcrumbs to the mixture to make the skordalia go slightly thicker.
Taste some of the mixture for seasoning (remember everything is cooked, so this is a must before any seasoning, if any, is required)
Taking some of the mixture in your hands, form your fish cakes into a round shape about 2cm thick.
Use a round disk cutter to tidy up the look of your fish cakes and place on a grease proof baking tray and carefully cover with some cling film and place in the fridge to firm up. (For At least a couple of hours)
Put the flour, beaten egg and breadcrumbs into three separate bowls or large plates.
Dip each fish cake in turn into the flour, egg and finally the breadcrumbs, shaking off any excess as you go.
Preheat the oven to 180c.
Now in a heated frying pan add the cooking oil and gently fry the fish cakes in batches for about 3 minutes on each side, until golden and crisp.
Place onto a baking tray lined with a greaseproof paper and place into the oven to keep warm while you make your homemade tartare sauce.
To make the tartare sauce is so simple and so much better than buying shop bought.
Just add all of the ingredients together and then I like to add a couple of whole capers on top for more of a textured tasting experience.
To add some extra crunch to the dish quickly dry fry some of the leftover breadcrumbs in a frying pan until golden and add some sea salt (I always use Greek sea salt flakes, but remember I always find them sharper in taste so don't over do it)
Now assemble the Greek fishcakes on a bed of pea shoot salad, a scattering of cherry tomatoes and mini cucumber slices plus some of your homemade breadcrumb & Greek sea salt garnish and of course not forgetting a small bowl of the homemade tartare sauce that you made.
