Rosti Fish Cakes Recipes

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ROSTI FISH CAKES



Rosti fish cakes image

Use salmon or tuna in these easy fishcakes with grated potato, capers, asparagus and mustard

Provided by Good Food team

Categories     Main course

Time 45m

Number Of Ingredients 10

300g potato
80g can tuna in brine, drained (or use salmon - see tip, below)
2 tbsp caper in brine, drained
2 spring onions , trimmed and finely chopped
1 large egg , beaten
4 tbsp olive oil
½ bunch asparagus spears , from Asparagus, pea & feta frittata - see 'goes well with')
1 tbsp lemon juice
1 tsp Dijon mustard
½ pack watercress

Steps:

  • Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
  • Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.
  • Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.

Nutrition Facts : Calories 430 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

SALMON ROSTI FISH CAKES



Salmon Rosti Fish Cakes image

I've got a thing about fish cakes: if they appear on a restaurant menu I always order them - and I'm frequently trying to dream up new variations. This one is a real winner. You can make it with any fish; it doesn't have to be salmon. Serve with Toasted Sweetcorn Salsa, which is a cross between a sauce and a salad, low in calories and absolutely delicious.

Categories     Delia's Summer Collection     Spring     Fish cakes     Easy Entertaining     Easy meat-free recipes     Fish recipes

Yield Serves 4 as a main course or 8 as a starter

Number Of Ingredients 9

12 oz (350g) tail end of salmon (ask the fishmonger to remove the skin and bones)
8 oz (225g) firm-fleshed new potatoes (Cyprus are a good variety for this)
2 tablespoons chopped fresh coriander
1 heaped tablespoon capers, drained and roughly chopped (or, if they're very small, left whole)
2 tablespoons fresh lime juice
a couple of pinches of cayenne pepper
salt
groundnut oil for frying
sprigs of fresh coriander

Steps:

  • Begin by washing the potatoes, then place them in a saucepan (skins on), add salt and just cover with boiling water from the kettle. Put a lid on and boil for 10 minutes. Meanwhile chop the salmon into chunks and give it a few pulses in a food processor to chop it fairly finely (or you can do this by hand). Now place the salmon in a mixing bowl and add the capers, lime juice and chopped coriander leaves. Mix well and season with salt and cayenne. When the potatoes have had their 10 minutes they won't be cooked through, but that's how we want them. Drain them and, when they're cool enough to handle, peel off the skins and grate them using the coarse blade of a grater. Then carefully combine them with the salmon, trying not to break up the grated bits. Now take tablespoons of the mixture and slap them into cakes: you need to press the mixture firmly together but don't worry about the ragged edges because these look pretty when they cook. Repeat until the mixture is used up: you should have 12 cakes. Measure 1-2 tablespoons of oil into a frying pan and, when the oil is really hot, add the fish cakes. Fry them for 3 minutes on each side to a crusty golden colour. Drain on kitchen paper as they leave the pan and serve garnished with sprigs of coriander and accompanied by Toasted Sweetcorn Salsa see recipe below

OVEN-BAKED RöSTI CAKE



Oven-baked rösti cake image

Grate potatoes into a hash brown-style patty and cook in the oven for a convenient and tasty side dish

Provided by Emma Lewis

Categories     Dinner, Side dish

Time 1h50m

Number Of Ingredients 5

5 rashers streaky bacon
1 ½kg Maris Piper potato , peeled
5 tbsp olive oil
1 small onion
butter , for greasing

Steps:

  • Heat oven to 190C/170C fan/gas 5. Dry-fry the bacon in a pan for 5 mins until crisp, then chop into small pieces. Boil the whole potatoes for 5 mins, drain, then place in a bowl of chilled water.
  • When cool enough to handle, pat the potatoes dry and roughly grate into a large bowl. Toss with the oil as you go, to stop them from sticking. Roughly grate the onion and squeeze out any excess juice, then stir into the potatoes along with the bacon.
  • Place a baking sheet in the oven for 5 mins to warm through. Liberally grease a 23cm loose-bottomed cake tin with butter. Scatter the potato over the tin, trying not to pack it down, then dot all over the top with butter. Place on the hot baking sheet and bake in the oven for 1 hr 20 mins until the potatoes are cooked through and crisp on top.

Nutrition Facts : Calories 352 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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