These are a little different from the classic fish and potato fish cakes, being made with corn and zucchini instead of the usual potatoes. Nothing wrong with that! Serve them with the same chow-chow, tartar sauce, or wedge of lemon that you might serve with more typical fish cakes. Accompany them with some lovely sliced tomatoes and a roll, and you have a terrific summer meal.
8 fish cakes
45 minutes prep time
300 grams (10 ounces) boneless whitefish
2 cobs of corn
1 medium zucchini
2 green onions
2 cloves of garlic
1 teaspoon finely grated fresh ginger
1 large egg
1/2 teaspoon salt
freshly ground black pepper to taste
3 tablespoons potato starch
mild vegetable oil to fry – about 1/4 cup
Skin the whitefish and discard the skin. Chop the flesh into small pieces, discarding any bones should you find them. Put it in a mixing bowl.
Husk the corn and cut it from the cobs. Add it to the fish. Wash, trim and grate the zucchini; add it in. Wash, trim, and chop the green onions finely. Peel and mince the garlic, and add both to the bowl. Peel and grate the ginger; add to the bowl.
Break in the egg; season with salt and pepper. Mix well. Add the potato starch and mix well again.
Heat enough oil to coat the bottom of your skillet generously over medium-high heat. Spoon in 1/8 of the batter at a time to form 4 patties (assuming that is what your skillet will hold) and cook until set and lightly browned, about 3 minutes. Turn over the cakes and cook on the other side. Keep the finished cakes warm in a 200°F oven while you cook the remainder. Add oil to the pan as required to keep them cooking and browning well.
Last year at this time I made Keema Mattar (Ground Meat Curry with Peas).