Warm up on a chilly day with these mouthwatering goat's cheese versions of old favourites
Sophie says, 'These fishcakes are a great Saturday evening meal. Hearty and great fun. They are self-saucing, as when the middle heats up it turns to a molten fondant of creamy French goat’s cheese. You can use practically any white fish, or even have a go at making a beef or lamb burger.'
Serves 4; Prep time 20 minutes; cooking time 20 minutes; cooling time 20 minutesOven temp 200degc
100g spreadable fresh French goat’s cheese
300g haddock, skinned and pin boned
200g smoked salmon
300g Maris Piper potatoes
2 tbsp chopped parsley
2 tsp chopped chives
zest of 1 lemon
2 tsp small drained capers in vinegar
4 tbsp plain flour
100g dried breadcrumbs
50mls vegetable oil for frying
Start by peeling the potatoes, cut into 2 inch pieces and place in a large saucepan of cold water. Add a pinch of salt and bring to the boil. Once the potatoes are soft (about 15 minutes after boiling) remove from the heat and drain. Leave them to cool for 10 minutes or so before mashing or putting them through a ricer. Place the mashed potatoes into the fridge to cool while you prepare the fish cake mix.
Place the haddock in a food processor along with the smoked salmon. Blitz to a chunky texture before adding the parsley, chives, lemon zest and capers; season with salt and pepper. Pulse until combined.
Blend the fish mix with the chilled mashed potato. Divide into 4 portions.
Now take one portions and make it into a ball. Make an indentation in the centre of the fishcake using your thumb or a teaspoon. Take a heaped tsp of the spreadable fresh French goat’s cheese and place it in the indentation. Close the gaps around the cheese so that the cheese is left in the middle of the fishcake. Mould into a patty shape and place into the fridge while you do the others.
When all the fishcakes are moulded and stuffed you need to bread them. Take 3 bowls and place the flour in one, 2 beaten eggs in another and the breadcrumbs in the third. Coat each fishcake first in the flour, then the egg and finally the breadcrumbs and then let them rest in the fridge. You can now leave them until you are ready to cook.
Once all the fishcakes are crumbed, put large frying pan on a medium heat and add the oil. Lay in the fishcakes and allow to cook on both sides for 3-4 minutes until golden brown, then remove from the pan and place on a baking sheet. Place in a preheated oven for another 10 minutes.
Serve with a wedge of lemon, spoonful of mayonnaise and a crispy salad.
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