from The Deerholme Foraging Cookbook
These cakes are held together with a mousse made of white fish and coconut milk. This makes a very juicy cake with a fine texture. These cakes are best cooked the day they are made.
Ingredients
1 lb (454 g) white fish (cod, halibut, sole)
¼ cup (60 mL) coconut milk
2 cups (500 mL) crab meat (from about a 1 ½ lb-700g crab)
1 tsp (5 mL) minced fresh garlic
1 tsp (5 mL) minced fresh ginger
1 cup (250 mL) shredded sui choy (Chinese cabbage)
2 Tbsp (30 mL) chopped fresh wild mint
2 Tbsp (30 mL) chopped fresh basil
2 green onions, thinly sliced
Salt and pepper, to taste
1 cup (250 mL) panko crumbs (or breadcrumbs)
2 Tbsp (30 mL) canola oil
Directions
In a food processor, add the fish and pulse until a rough paste is formed. Add the coconut milk and process until a smooth paste is obtained. Transfer to a mixing bowl and add the crab meat (without any juice), garlic, ginger, sui choy, mint, basil, green onions, salt and pepper. Mix until smooth mixture is achieved. Cook a small sample to test for seasoning and adjust if needed.
Using an ice cream scoop (or a ¼ cup-60 mL measure), take a scoop of the mixture and form it into a ball with your hands. Place in the panko crumbs and roll to coat evenly. Press the ball to form a cake and place on a tray lined with parchment paper (or silicone). Repeat with remaining crab mixture.
Heat a non-stick skillet over medium-high heat and add the oil. Add the crab cakes (in batches if needed) and fry until golden brown on each side. Transfer to a warm oven to rest while you finish cooking the cakes.
Makes 8 cakes
Nada’s Tips & Tricks: Serve the cakes with the chef’s hazelnut satay sauce found in this book or with your favourite aioli. Avoid the temptation to add spicy seasoning (like I would tend to do) to ensure you taste the freshness of the mint and basil. Pairs well with a glass of white wine and a crisp salad.
Contents and images used with permission by TouchWood Editions. https://touchwoodeditions.com/products/the-deerholme-foraging-cookbook
