Psarokeftedes (fish patties)
Ingredients
500g fish fillet (white firm flesh such as flathead or snapper)
1 onion, cut into thick slices
1 carrot, cut into thick slices
1 celery stick, cut into thick slices
1 tsp peppercorns
1 bay leaf
1 sml onion, grated
½ cup each of parsley and dill, chopped
Zest of a lemon
1 tsp smoked hot paprika (optional)
½ tsp allspice (optional)
2 eggs
3 thick slices of stale bread (sourdough is good)
Plain flour for dusting
1 tbs extra virgin olive oil
Olive oil for frying
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Method
In a saucepan add 1 litre of cold water and add the sliced onion, carrot, celery, peppercorns and bay leaf. Boil for 10 minutes before adding the fish fillets. Simmer for 10 to 15 minutes until the fish flesh begins to fall apart. Remove fish and when cool sperate flesh into flakes discarding any skin and bones. You can strain the stock and keep or freeze for later use.
Soak the bread in water for 5 minutes then squeeze out excess and crumble the bread with your fingers.
In a large bowl, add the bread, fish flesh, herbs, spices, grated onion, lemon zest, 1 tbs olive oil and the eggs. Mix very well and season with salt and black pepper. Refrigerate for at least 30 minutes.
Take small amounts of the mix and shape into patties. Lightly flour each one before frying.
Heat a heavy based non-stick fry pan and add enough olive oil so the base is covered.
Cook patties on medium heat, until golden on each side and cooked through. Remove and place on kitchen paper to drain. Continue with remaining mixture. Serve with a squeeze of lemon juice.
