Todd Perrin’s Fishcakes With a Twist Recipe
No doubt about it, fishcakes are true comfort food. But why settle for the plain-Jane variety when you can kick things up a notch (or two) with Newfoundland chef Todd Perrin‘s curry-licious twist on the classic fishcake?
Topped off with chutney (store-bought will do in a pinch), these add a whole new depth of flavour to the standby dish. Just be sure to keep the ratio of mashed potato to fish at 30 percent to 70 percent, respectively — as Chef Perrin rightly points out, they’re fish cakes — not potato cakes!
- 2 cups codfish, cooked and flaked
- 3 cups mashed potatoes
- 1 onion finely chopped or caramelized onions
- salt to taste
- 1 heaping tbsp, your favorite curry powder or make your own
- Fresh Cilantro
1. Flake the cooked fish. Blend flaked fish and mashed potatoes.
2. Sweat chopped onion in a little oil until soft, add curry powder and continue cooking over medium heat 3-4 minutes.
3. Combine curry and onion mixture to fish and potato mixture. Chop a small bunch of fresh cilantro and add to mixture and form into patties.
4. On hot frying pan, cook until golden brown on both sides.
5. Top with chutney (either homemade or store-bought) and serve immediately.
Todd Perrin is the burly, entertaining, larger than life Newfoundlander who made it to the top eight in Top Chef Canada. Todd graduated from The Culinary Institute of Canada at Holland College in PEI and opened “Two Chefs” in St. John’s thatwas listed as one of the country’s Top 50 New Restaurants in enRoute Magazine in 2001. In 2008, he opened ‘The Chef’s Inn’, a B&B in St. John’s, where he practices farm-to-table whenever possible. Todd’s latest project is a new restaurant at Mallard Cottage in Quidi Vidi Village. Having just recently purchased this 18th century traditional Irish cottage, Todd and his partners plan to restore and convert the cottage into St. John’s most unique dining destination opening 2013. You can follow him on Twitter at @toddperrin.