A new recipe will appear here each month.

Recipe of the Month - July 2010

SNARE'S FISH CAKES.

A Tasmanian version from '"The Springs" farm, Snare's Road, Piper's River.1937.

Basic Ingredients.

30g/1oz butter
1 small onion,finely diced
1x210grams/7 oz can red salmon
or 1/2-3/4 cup flaked cooked fish (6-8 oz)
1/2 cup floury potatoes mashed with a fork.
1 egg yolk (Some use whites as well but this makes them more dense).
Salt and pepper..plenty.
2 tablespoons finely chopped parsley.
1/2 teaspoon finely grated lemon peel.
Plain flour.
1 egg beaton with 2 teaspoons of water.
bread crumbs, from stale white or brown bread.
extra 30g/1 oz butter.
4 tablespoons oil

Fresh Relish.
1 onion,peeled and diced.
1 ripe tomato, peeled and diced.
1 small apples, peeled and diced.
1/2 red capsicum deseeded and diced ( my addition).
2 cloves garlic.
1 tablespoon sugar
1 tablespoon white vinegar
salt and pepper.

Melt butter in saucepan and cook the onion untill soft and golden.

Flake fish and remove any bones ,mix with onion,potato,egg yolk, and season well.

Add parsley and lemon rind and mix well with a fork.Divide mixture into 8 portions.
Form balls with damp hands and then flatten and smooth the edges. Dip into flour,then egg and finally crumbs.

Coat well to seal gaps. Chill (not essesntial).

Put extra butter and about 4 tablespoons oil in frying pan. When butter is hot and sizzling, add fish cakes.

Turn down heat to moderate, the outside must be golden brown and the inside hot.Turn once and serve with some relish.

( They are also very tasty cold.)

Relish.

Cook everything in a covered saucepan for about 10 minutes ('till veg's are softened), stiring once or twice.

Cool and serve . This will keep in 'fridge for about 4 days.

Note:- In stead of Relish, lemon wedges and tartare sauce are good also.
Serves 8 as an entree, 4 as a main meal.

Comments by G.D.Parsons.....nee SNARE.

I lived on a farm and meat was ever plentiful but when my father was unable to kill our animals for meat for table use we children really enjoyed a change and this version of "a little fish goes a long way" was ever so popular.* Note:- If you have always believed that fish cakes are a dish for cheap family meals you may be surprised to know they are back on the London posh establishments as a star turn.
People love them and pay high prices for the old fashioned nostalgic food such as this.

Good fish cakes have equal fish and potatoe and bound with egg yolk to ensure lightness.

I hope these are up to expectation.

Gwendoline Dawn Parsons..