Lemon Sole and crabmeat fishcakes with whipped Avocado Dip

by grainnep

OO&L Lemon Sole & Crab Meat fish cakes

Once you have all the ingredients for this recipe, it couldn’t be easier – tip into a blender, mix, season and fry. It can be made ahead and the fish cakes re-heated so is perfect for a crowd. I like to make them fish cakes small – starter size or make really small and they will work as great canapes with drinks. Lots of fish work well in this recipe (Haddock, Cod, pollack) just make sure to remove the skin before you tip it into the blender.

Lemon Sole and Crab meat Fishcakes

2 spring onions finely chopped
1 red chilli de-seeded and julienned
Juice and zest of 1 lime
3 sole fillets, about 5 ounces each, skin removed and coarsely chopped
400gr fresh crab meat
2 tbsp sweet chilli sauce
1 teaspoon salt and freshly ground pepper
4 oz bread crumbs
2 tbsp rape seed oil

Place the fish, crab meat, spring onions, chilli, lime zest into a food processor and pulse to mix and break up all the lumps of fish.
Transfer to a large bowl, Stir in the salt, pepper, sweet chill sauce and 3/4’s of the bread crumbs.
Form into 8 small cakes. Press lightly into the rest of the bread crumbs to lightly coat and set aside in the fridge to chill.
Heat the oil in a large pan over medium-high heat, add the fish cakes.
Cook, until lightly browned on both sides, about 4 minutes each side until cooked through.
(These can be cooked ahead and reheated in the oven until ready to serve.).
Serve with whipped Avocado dip.

Whipped Avocado Dip
2 Avocados
Juice of 1 lime
2 tbsp creme fraiche

Blend everything
season and serve with the fish cakes