Inspired by our favourite dish from @shelter.lennox, we used our new @kitchenaidausnz 13 Cup Food Processor to serve up these DELICIOUS kingfish cakes. We love how easy it was to make the breadcrumbs and to chop and mix all the ingredients! Serve up just with the salad for lunch and dinner or add an egg for the tastiest breakfast dish!
Prep time: 25 minutes
Cook time: 30 minutes
Serves: 4 People
- Prep time: 25 minutes
- Cook time: 30 minutes
- Total time: 55 minutes
- Serves: 4 People
- 3 Red waxy skinned potatoes
- 1 Onion
- 2 tbsp Butter
- 2 cloves Garlic
- 1 handful Rosemarv/thvme
- 1 Lemon
- 130 g Kingfish, or other white flesh fresh fish
- 1/2 loaf Stale sourdough , or 200g of panko crumbs
- 1 bunch Parsley
- 1 L Bottle of grapeseed oil , *this can be strained and restored after use
- 2 Mini cos lettuce
- 2 tbsp Capers , in brine
- 1 handful Dill
- 2 Avocado
- 2 Eggs
- Olive oil
- Kewpie mayo/tartare sauce
- KitchenAid 13 Cup Food Processor
- Wooden Spoon
- Small bowl
- Salad bowl
Start by bringing a pot of water to the boil.
Next peel the skins of 3 red skin potatoes, then cut them into quarters.
Pop the potatoes into the boiling water, cook for approx.15 minutes, then strain.
Now add 1 tablespoon of butter to a pan and bring to medium heat.
Next add 1 roughly chopped onion, 2 small crushed garlic cloves, a small handful of roughly chopped rosemary and the zest of 1 lemon to the pan.
After the onions and herbs have simmered for approx. 5 minutes, add a heaped teaspoon of butter, then turn the heat up and add 130g of kingfish.
Cook the kingfish for a couple of minutes on each side. Once just cooked through, remove the pan from the heat and flake the kingfish using a wooden spoon.
Give all the ingredients in the pan a final mix together then pop them into the KitchenAid 13 Cup Food Processor, followed by a handful of parsley, a teaspoon of salt and the boiled potatoes.
Then pop the lid on the KitchenAid 13 Cup Food Processor and blitz all the ingredients together on the pulse setting (don’t overblitz it into a purée, you want to retain some texture).
To construct the fish cakes, grab heaped tablespoons of the fish cake mixture, roll them into little balls and shape them as you want, then pop them into the fridge to firm up.
Now add a chunk of stale sourdough (crust and all) into the KitchenAid 13 Cup Food Processor, blitz into breadcrumbs then pop into a bowl.
Next whisk together 2 eggs in a small bowl, then using two forks pop the fish cakes, one by one, into the egg mixture. then immediately pop them into the breadcrumbs.
Now pour bottle grapeseed oil into a pan and bring to approx. 200 C then pop the fish cakes into the pan and cook for a couple of minutes/until golden brown.
Once cooked, place the fish cakes onto paper towels and give them a little sprinkle of salt.
For the salad, separate the leaves from 2 mini cos lettuce, then pop them into a salad bowl.
Next whack in 2 tablespoons of capers (together with a bit of the brine) followed by a small handful of roughly chopped dill, finely chopped parsley, the juice of 1 lemon as well as bite-sized chunks of 2 avocados.
Now hit the salad with a little drizzle of olive oil then gently bring the salad all together using two spoons.
To serve, pop a couple dots of Kewpie mayo/tartar sauce onto each plate then drop a fish cake on top of each dot.
Finally grab a nice handful of the salad, pop it on top of the fish cakes and enjoy!