Another week has gone by- sometimes time does fly. We still have so many boxes to pack, sigh. Decluttering obviously leads to mess- at least in our house. Nevertheless, it is Food Matters Project Day. Today’s assignment is called Braised Chickpea Fritters. Check out Lena’s blog for the original recipe.
I did not have chickpeas but a lot of fish at hand. We bought tilapia filets so I used them instead. I know, it is a far stretch but you gotta use, what you have at home, right?
Tilapia Fish Cakes
Adapted from Jamie Oliver and Mark Bittmann
3 Tilapia filets
2/3 cup milk
3 bay leaves
Salt and Pepper
1 cup mashed potato
1/2 cup zucchini cut in small pieces
1/2 cup yellow pepper
handful parsley chopped
handful of pineapple mint or regular mint
Zest of 2 lemons and 2 limes
1 tsp chipotle chili
2 flax eggs – or regular eggs
Preheat oven to 190C. Place fish with the milk and the bay leaves in a baking tray and bake for about 15min. Cool and then flake the fish and mix with the other ingredients. Add breadcrumbs so that you are able to form small patties without the mixture falling apart. Fry them in a pan until golden.
We ate our fish cakes with a Lime mayonnaise and radish sprouts on a bun.
For the lime mayonnaise we mixed it with lime zest, juice, salt and pepper. It is really easy!