Ultimate comfort food, we always make more, as they taste even better the next day :)
Adapted for Finnish ingredients from a Rick Stein recipe
Kuha and Nieriä fish cakes
Ingredients
Steps
Method
Cook the potatoes in boiling salted water for 20 minutes, or until tender. Drain well, add the melted butter and mash.
Cook the kuha in a pan of gently simmering water. Lift the fish out on to a plate and when it is cool enough to handle, break it into large flakes, discarding the skin and any bones.
Put the fish into a bowl with the flaked smoked nieriä, mashed potatoes, finely chopped parsley and some salt and pepper and mix together well. Shape the mixture into 4-6 rounds, about 2.5 cm thick, cover with cling film and chill for 20 minutes.
Put the seasoned flour, beaten eggs, and breadcrumbs in 3 separate shallow bowls. Dip the fish cakes into the flour, then into the egg and finally in the breadcrumbs, pressing them on well to give an even coating. Shallow-fry for about 4 minutes on each side, until crisp and golden. Serve with a slice of lemon and a simple rocket or watercress salad.
