TUNA & ANCHOVY FISH CAKES, WITH PARSLEY & CAPER SAUCE
Serve 4
Ingredients
5 or 6 Flott Cantabrian anchovy fillets
3 – 4 medium size potatoes
2 small shallots
2 cloves garlic
2 tsp Vegatoro nonpareille capers
2 tbsp flour
2 knobs of butter
100g panko breadcrumbs
200ml milk
Big handful of fresh parsley
Method
1.Drain tuna. Finely chop anchovies and place in a bowl.
2.Finely dice the shallots and crush the garlic. Add to frying pan with glug of oil and sweat on low heat.
3.Peel the potatoes and boil or steam until soft.
4.Add onion, garlic , cooked potatoes and a knob of butter to the tuna & anchovy. Mix and mash well. Season to taste.
5.Divide into 4 or 8 equal balls and on a floured surface, push down with a pallet knife to make disk shape.
6.Mix the egg and put in a clean bowl. Put breadcrumbs in another bowl and egg wash & breadcrumb fish cakes
7.Place knob of butter in a sauce pan on medium heat and add flour to make a roux (smooth paste). Heat the milk and slowly add to the roux and keep whisking until smooth and coats the back of a spoon.
8.Add glug of oil to frying pan on medium heat and start frying the fish cakes for about 2-3 minutes on each side.
9.Whilst they are frying, chop the parsley and rinse the caper under cold water and add both to the roux. Season to taste.
10.Place one or two fish cakes in the centre of plate and nappe 2 tbsp of sauce over and garnish with a pinch of paprika or sprig of parsley
