While fish cakes may not really use many CSA ingredients, fish cakes go so well with CSA favourites like beans. I also know many of you have your own herb gardens and fish cakes are pals with dill, parsley and tarragon. This recipe of course came from one of our fabulous Scandinavian cookbooks.
600g white fish filets
2 spring onions, chopped
100ml 18% cream
2 Tbsp finely chopped tarragon
3 Tbsp finely chopped parsley
juice from 1/2 lemon
2 Tbsp. potato flour (I used wheat flour)
Use 30g butter and veg oil for frying.
Chop the fish filets finely with a sharp knife. Put in a mixing bowl with spring onions, eggs, cream, herbs and lemon juice. Fold together gently. Add the flour, 2 tsp. salt (*I found the result a little salty) and 1 tsp. pepper and fold again. You may need to add more flour to get the right consistency.
To fry, heat the butter and oil in a fry pan and shape the mixture into 12 small balls using a spoon and your hands (mine was too runny so I just plopped them in the pan). Gently cook the fishcakes for 4 minutes on each side.