Bonnaich-èisg / Fishcakes

AIRSON 2 (4 Bonnaich-èisg)

STUTHAN
50g buntàta bruich air a phrannadh
150g bradan air a smocadh, no iasg bruich eile a-rèir do thoil
Criomagan-arain
Salann
Piobar
1 spàin mhòr sabhs tomàto
1 ugh
Ola

Ro-theasaich an àmhainn gu 220C/425F/Gas 7.

Cuir am buntàta agus an t-iasg ann am bobhla. Measgaich còmhla le forca.

An uairsin measgaich a-steach an sabhs tomàto.

Bris an t-ugh ann an soitheach le salann agus piobar agus buail e.

Sgap na criomagan-arain air truinnsear.

Dèan ceithir bonnaich den mheasgachadh le do làmhan.

Bog gach bonnach-èisg anns an ugh gus am bi iad còmhdaichte agus còmhdaich an uairsin le criomagan-arain.

Cuir na bonnaich air treidhe-fuine nach steig agus cuir beagan ola orra.

Cuir na bonnaich dhan àmhainn airson 15-20 mionaidean gus am bi iad òr-dhonn. Faodar an tionndadh mu letheach slighe. Leig leotha fuarachadh beagan mas tèid an ithe.

SERVES 2 (Mix for 4 Fishcakes)

INGREDIENTS
50g cooked mashed potato
150g hot-smoked salmon or cooked white fish
Breadcrumbs
Salt
Pepper
1 tablespoon of tomato ketchup
1 egg
Oil

Preheat the oven to 220C/425F/Gas 7

Put the potato and the fish into a bowl and mix with a fork.

Using a fork, mix in tomato ketchup.

Break the egg into a bowl, adding salt and pepper, and beat with a fork.

Spread breadcrumbs onto a tray.

Wet your hands and carefully shape four cakes.

Coat the cakes in egg and then cover them in breadcrumbs. Drizzle with oil.

Cook in the oven for 15-20 mins until golden brown - turning over half-way during cooking if required.