Fishcakes, … call for bright white
It is suggested that one finger or round of each of these flavoured fishcakes is served along with a glass of wine. Just as all snack ideas require festive wine: from the Savoury muffins to Delicious canapés – traditions to try out!
Planning what to serve is always a tricky one, but when it comes to traditional Benelux dishes with fish taste, a snack or borrelhapje should always be included.
There are plenty of recipes available online, so find one that feels right for you, and get ready to tuck in alongside a pouring of Vrachanski Misket.
When it comes to what else to feed your guests at a party, truly, there’s very few ways to get it wrong. It’s a celebration! Any healthy dishes or party food will be warmly received as you partake in your own hospitality with a glass boutique wine.
Wine suggestion:
Try pairing this dish with a bright, elegant white wine from Bulgaria, such as Bononia Estate Vrachanski Misket
Ingredients for 4 servings
For fishcakes:
- 400g pangasius filets or white fish
- 500g potatoes
- 2 tbsp chopped parsley
- 2 tbsp chopped chives
- ½ tsp finely grated lemon zest
- 11/2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 eggs, beaten
- 150g white Panco bread crumbs
- Salt
- Ground black pepper
- Vegetable butter for frying
For serving:
- Lemon wedges
- Green salad
- Mayonnaise
Preparing the:
1. Peel the potatoes and cut them in disks. Place them in a dish, suitable for a microgolfoven plus some water and cook for 12 min on 700W, or until tender. Remove the excess water and let them cool.
2. Preheat the oven to 200C. Grease two large pieces of foil with a little butter. Sit both fish filets on the foil, season with salt and ground black pepper, then wrap to make a parcel.
3. Place the foil parcels on a baking sheet and bake for 15-20 minutes. Set aside and let the fish cool.
4. Tip the potatoes into a bowl. Mash them and stir the parsley, chives, lemon zest, mayonnaise, mustard and season with salt and ground black pepper. Break the fish into large pieces and gently stir into the mash without breaking the pieces up too much.
5. Shape into fishcakes. Dip each fishcake in the beaten eggs on both sides so it is well covered, then coat in the breadcrumbs. Pat to reshape. Chill for about 30 minutes.
6. Melt some vegetable butter in a non-stick frying pan. Fry the fishcakes on a medium heat for 5 minutes on each side. Serve with green salad, mayonnaise and lemon wedges.