A wonderfully refreshing, juicy and crunchy dish that works brilliantly for a summer lunch
- 1/3 of a green cabbage
- 3–4 spring onions, finely sliced
- 1 bunch of dill, chopped
- 1 carrot, peeled and grated
- 1/2 tablespoon salt
- 2 skinless cod loin fillets from a sustainable source
- 2 eggs, lightly beaten
- 4 tablespoons cornstarch
- zest and juice of 1 lemon
- sunflower oil, for shallow-frying
- pinch of sea salt flakes
- Finely shred the cabbage. You can do that by quickly pulsing it in a food processor, or by using a mandolin first and then roughly chopping it with a knife. Mix the cabbage with the spring onions, dill, carrot and salt in a bowl for a few minutes so that the cabbage releases its juices. Those are essential to make the fish cakes stick together and also to give you a lovely juicy crunch when you are consuming them.
- Chop the cod into small cubes and add it to the bowl, along with the eggs, cornflour and lemon zest and juice. Work the ingredients thoroughly with your hands to obtain a mixture that sticks together.
- Heat up enough sunflower oil in a frying pan to shallow-fry the fishcakes – the exact amount depends on the size of your pan, but usually around 4 tablespoons for a medium-small pan will suffice.
- Use a heaped tablespoon of the mixture to form each fishcake and fry for about 4 minutes on each side or until golden and crispy.
- Place the cakes on kitchen paper to absorb any excess fat and sprinkle with the sea salt flakes for an added salty bite.