Summer fish cakes

Polpettine di pesce

Ingredients 4 persons

6-8 sprigs of parsley

1 clove of garlic

600-800 grams of whitefish (cod, pollack or other whitefish defrosted or fresh)

1-2 egg yolks (depending on size)

2-3 tablespoons capers (jarred or salted)

Pepper and salt

1/2 teaspoon chilli peppers (dried)

Sauce 5 sprigs of parsley (leaves only) 5 sprigs of thyme (leaves only)

1 clove of garlic 2 lemons (zest and juice) olive oil

(other spices are also possible)

Hand blender or blender (of food processor)

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1. Put the washed parsley and the clove of garlic in a bowl or in the blender of the food processor. Turn briefly.

2. Then add the whitefish and chop everything up.

3. Add egg yolk(s) together with the capers. If the capers are salted, hardly add any salt, but otherwise add pepper and salt plus chilli pepper. Chop and mix everything again.

4. With wet, cool hands, make discs of the fish mixture and place them on a plate. Cover with foil and leave to rest for 30 minutes in the fridge.

5. For the sauce: mix thyme, parsley and garlic with a hand blender. Add lemon zest and juice. And then (with the hand blender running) just as much oil until it is a nice thick sauce.

6. Fry the fishcakes in hot olive oil. Serve immediately with the sauce.

👉🏽 Delicious with grilled vegetables or with noodles

👉🏽 Also delicious with some fresh crusty (baguette) bread

👉🏽 The beauty of fish cakes is that with the basics - fish, egg and herbs - you can make anything. Try using some anchovies through it and then with dill. Or make a mix of fish with spinach and tarragon. In terms of sauce, you can also vary if you stick with the basics with garlic and herbs plus oil. You can take vinegar instead of lemon juice. Fish cakes with finely grated zucchini and a pesto sauce: also delicious.