Holy Smokes Fish Cakes

Holy Smokes Fish Cakes

Last night's experimenting in the kitchen over a bottle of Penfold 389 from 2005, I discovered that adding smoked eggplant to your fish mix gives it a "Holy Smokes this is good" touch to it. Probably ate about 6 too many.

Method

Place the eggplant over a gas hob and leave on each side for about 10 mins. The skin needs to break and burn so the smokey flavour goes through the soft parts of the eggplant.

Finely chop the garlic and dry fry in a pan till just burnt. Place all wet ingredients into a blender and pulse till combined, be careful not to liquefy. Remove to a mixing bowl and add the blue corn flour, you can use normal flour or even polenta.

Leave to sit for about 20 mins, I don't know why but just do it. I think it has something to do with the flour. (I'm not very technical) Then heat a small bit of oil in a pan and spoon in the mixture bit by bit, flatten the mixture with the back of the spoon, cook each side for about 2 mins. And serve with some home made salsa.

Ingredients

  • One large eggplant
  • one tin of sliced water chestnuts
  • one tin of tuna
  • half a bunch of shallots
  • 5 garlic cloves
  • 1/4 cup of blue corn flour
  • oil for frying

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2 Comments

Heftybird said on February 12, 2011 at 12:48p.m.
That sounds fab. I always chuck in some smoked fish (not much, maybe a couple of slices of smoked salmon) into fishcakes. There is something primal about the smell and taste of woodsmoke.
Deecoleman said on February 12, 2011 at 12:50p.m.
Yes I absolutely agree with you, I went through a phase of smoking eggplants till I got a bit sick of them. My favourite curry is with smoked cod, it is completely amazing, will share one day.