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 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
500gFishde-frosted if frozen
500gPotatoescut into chunks
1 Large Free-Range Eggbeaten
Half tsp Salt
Half tsp Black Pepper
Half tsp Pimentón Dulcemild smoked paprika
1Pinch of Black Pepperoptional
1tspPimentón 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.
Authortapasonline
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