Friday, October 26, 2012

Fish Cakes with Kale and Potato

I am so pleased with my kale this year -
 last year the leaves were about 2 inches wide and 3 inches long!

They say we may get another "perfect storm" here on Monday,
I'm heading into the garden to harvest what I can

These fish cakes were a real hit the other night at my dinner table
thought I'd share;


3 or 4 cooked filets of Haddock, broken into small pieces
1 1/2 pounds red potatoes
1 LARGE bunch of kale
1 large yellow onion, diced (approx. 1 - 1 1/2 cups)
1 carrot, diced (approx. 1/2 cup)
1-2 cloves garlic, chopped
1 tsp sweet paprika
1/2 tsp dried thyme 
pinch or more of cayenne pepper 
1 or 2 T of fresh lemon juice
Salt and black pepper to taste
2 eggs

I had the haddock filets left over from Amber's lunch, that is what prompted this recipe
So if you don't, just bake them off in a 375 degree oven until firm
and let them cool before breaking into pieces

Simmer the potatoes in salted water until tender, mash

Remove the thick stems from the kale, wash and quickly wilt in the water
caught in the leaves in a hot skillet, or blanch for 2 minutes in boiling water,
drain and roughly chop

Heat a few tablespoons of oil in a skillet, add the onion and carrot, seasoning lightly with salt
Sauté until tender and starting to brown, add the kale, garlic and re-season with a bit more salt
 Continue to cook until everything is tender

Place the kale mixture and mashed potatoes into a large bowl
Add the fish, paprika, thyme, cayenne, lemon juice and salt and pepper to taste
Toss to combine well.

Add the eggs and stir until moist and mixture holds together when pressed

Shape into patties, pan fry in a bit of oil - until deep golden brown on each side

I made tartar sauce to go with....

And have a wonderful weekend


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