Authortapasonline
RatingDifficultyBeginner

Fishcakes - pastel means cake, so pastelito means little cake, hence mini fishcakes. You can use white fish, such as cod or pollack, but you may like to try smoked cod or salmon. As cute as they are tasty, the mix can be kept, covered, in the fridge for a few hours until you are ready to make the fishcakes.

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 500 g Fishde-frosted if frozen
 500 g Potatoescut into chunks
 1 Large Free-Range Eggbeaten
 Half tsp Salt
 Half tsp Black Pepper
 Half tsp Pimentón Dulcemild smoked paprika
 1 Pinch of Black Pepperoptional
 1 tsp Pimentón Dulce (smoked paprika)
 Dash of Lemon Juiceroughly chopped
 Milkoptional
 Plain Flourfor dusting
 Olive Oilfor frying
 Lemon Wedgesto garnish
1

Poach the fish in milk or cover in foil and cook in the oven. When cooked, drain if appropriate and set aside.

2

Boil the potatoes until they are soft, but not falling apart. Drain and mash, then allow to cool.

3

In a bowl, gently mix together the fish and mashed potato with the egg, parsley, salt, pepper, pimentón and lemon juice.

4

Form the mixture into little cakes and dust with flour. Put in the ‘fridge for an hour or so to firm up.

5

Fry in hot oil until golden, a few at a time so as not to reduce the temperature. Drain and serve immediately with lemon and alioli.

Category, Cooking Method, ,

Ingredients

 500 g Fishde-frosted if frozen
 500 g Potatoescut into chunks
 1 Large Free-Range Eggbeaten
 Half tsp Salt
 Half tsp Black Pepper
 Half tsp Pimentón Dulcemild smoked paprika
 1 Pinch of Black Pepperoptional
 1 tsp Pimentón Dulce (smoked paprika)
 Dash of Lemon Juiceroughly chopped
 Milkoptional
 Plain Flourfor dusting
 Olive Oilfor frying
 Lemon Wedgesto garnish

Directions

1

Poach the fish in milk or cover in foil and cook in the oven. When cooked, drain if appropriate and set aside.

2

Boil the potatoes until they are soft, but not falling apart. Drain and mash, then allow to cool.

3

In a bowl, gently mix together the fish and mashed potato with the egg, parsley, salt, pepper, pimentón and lemon juice.

4

Form the mixture into little cakes and dust with flour. Put in the ‘fridge for an hour or so to firm up.

5

Fry in hot oil until golden, a few at a time so as not to reduce the temperature. Drain and serve immediately with lemon and alioli.

Pastelitos de Pescado