Polpette di ricciola (fish cakes) - Sicilia
Prep time
Cook time
Total time
Categories: Dairy free, Kids, Healthy, Gluten-free (substitute cornflour/cornstarch for flour and use gluten free breadcrumbs), quick and easy
Traditional Sicilian fish cakes can be made out of amberjack, mullet, tuna, swordfish, sardines, anchovies and whitebait (nunnata). The fish can be flavoured with garlic, oregano, parsley, capers, lemon, pine nuts, raisins (use dried currants), mint, basil, rosemary and/or pecorino. The fish cakes are fried and sometimes are served in tomato sauce.
Traditional Sicilian fish cakes can be made out of amberjack, mullet, tuna, swordfish, sardines, anchovies and whitebait (nunnata). The fish can be flavoured with garlic, oregano, parsley, capers, lemon, pine nuts, raisins (use dried currants), mint, basil, rosemary and/or pecorino. The fish cakes are fried and sometimes are served in tomato sauce.
Author: Woo Wei-Duan
Recipe type: Main Course (Secondo)
Cuisine: Sicilia
Serves: 4
Ingredients
- 500 grams firm white fish like amberjack or mullet, chopped
- 7 gramscapers, finely chopped
- 15 grams flat leafparsley, rinsed, leaves removed, dried and finely chopped
- 1 egg, beaten
- 30 grams breadcrumbs
- 1lemon, zested and juiced
- 1lemoncut into 4 wedges
- Sea salt
- Black pepper, freshly ground
- Flour for dipping
- Extra-virgin olive oil for frying
Instructions
- Mix the fish, capers, parsley, egg, breadcrumbs, ½ the lemon zest and 5 mls (1 teaspoon) of the lemon juice, salt and pepper to taste together until well blended.
- Make 4 cm patties.
- Dip them in the flour.
- Heat a frying pan with 60 mls olive oil in the pan until hot. Add the patties and fry until golden and then keep turning them until golden all over (about 5 minutes per side). Remove the fishcakes to a kitchen paper lined plate and continue cooking the fish cakes until all done. Add more oil if necessary.
- Serve immediately with a wedge of lemon.
