Fish cake and Greek potato
1 pack (397 g) of Champêtre Greek potatoes
450 g (1 lb) of white-fleshed fish
250 ml (1 cup) of breadcrumbs
1 stalk of celery, finely chopped
1 ml (¼ tsp) of cayenne pepper powder
2 green onions coarsely chopped
5 ml (1 tsp) of capers, drained and finely chopped
65 ml (¼ cup) of finely chopped fresh parsley
30 ml (2 tbsp.) of Dijon mustard
125 ml (½ cup) of mayonnaise
1 ml (¼ tsp) of pepper
1 ml (¼ tsp) of paprika
5 ml (1 tsp) of lemon zest
Salt and pepper to taste
30 ml (2 tbsp.) of vegetable oil (more if needed)
- Preheat oven to 350°F.
- In an ovenproof dish, cook the fish for 15 to 20 minutes. Remove from oven, cover with foil and let stand 10 minutes, then refrigerate until cold.
- When the fish is cooled, in a large bowl, crumble it and add ½ cup of breadcrumbs (save the remaining 1/2 cup for the next step) along with the rest of the ingredients, except the oil. Mix until a homogeneous consistency is obtained.
- Using an ice cream scoop, form 8-10 balls and place on a baking sheet lined with parchment paper. Put them in the refrigerator and let them rest for 15 minutes to firm them up.
- Next, fill a small bowl with the rest of the breadcrumbs. Gently press each slice, coating them with breadcrumbs. Set aside on a plate.
- On the same baking sheet, place the Greek potatoes. Bake for about 10 to 15 minutes, or until golden brown. Turn them halfway through cooking.
- In a deep skillet, pour 2 tbsp. of vegetable oil and heat over medium heat until oil is hot.
- Gently lay the fish cake and fry for 2 to 3 minutes on each side, or until golden brown. Once cooked, drain them on paper towel.
- Serve hot with the Greek potatoes, with the sauce of your choice.