Three original recipes incorporating fresh parsley including herby fish cakes. |
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Welcome to our parsley recipe page.
Including herby fish cakes, Tabbouleh, and pommes persillade (potatoes with parsley and garlic).
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Herby fish cakes |
Parsley goes well with all kinds of fish, especially when added to mashed potato and made into delicious fish cakes.
Ingredients (For 4 large fish cakes)
- 1 lb (450 g) of potatoes
- 1 lb (450 g) of skinned fish fillets (salmon, cod, haddock)
- 4 oz (115 g) fresh breadcrumbs (white or brown)
- 1 egg
- 2 tbsp of chopped fresh parsley
- 1 tbsp of plain flour
- grated zest of 1 lemon
- 4 tbsp of vegetable oil (for frying)
- salt and pepper
Method
- Put the fillets of fish into a large frying pan and pour in just enough cold water to cover them. Turn the cooker onto medium and gently bring the water to a boil.
- Cover the pan and simmer gently for about 5 minutes, reducing the heat if necessary.
- Drain the fish and transfer to a plate. Allow the fish to cool.
- Put a large pan of salted water onto boil and in the meantime wash, peel and quarter the potatoes. Place the potatoes into the boiling water and cook until they are soft (about 15 mins).
- Drain the potatoes and mash with a potato masher, making sure the potatoes are smooth and lump-free. Set aside.
- Once the fish is cold enough to handle, break into small pieces or flakes with a fork, making sure that any bones have been removed.
- In a large mixing bowl mix together the fish, mashed potato, grated lemon zest and chopped parsley.
- Season with the salt and pepper and then with your hands, shape the mixture into four round fish cakes, or six - eight smaller ones.
- Prepare three separate bowls and fill one with the flour, one with the beaten egg and the last one with the breadcrumbs.
- First, lightly coat the fish cakes with flour, then dip them into the beaten egg, making sure that each side is coated and finally roll them in the breadcrumbs.
- Place on a plate and chill in the refrigerator for at least 30 minutes.
- When you are ready to cook the fish cakes, heat up the vegetable oil in a medium-sized frying pan.
- Add the fish cakes and fry gently on each side for about 5 minutes or until the breadcrumbs have turned a golden brown colour and the cakes are thoroughly heated.
- Serve immediately with a fresh green salad.
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Tabbouleh |
Tabbouleh is the national dish of Lebanon. It is a refreshing salad made from bulgur wheat, spring onions, fresh mint and fresh parsley. It can be served as an appetiser, a starter, a healthy snack or even a main meal.
Ingredients
- 3 oz (75 g) of bulgur (cracked) wheat
- 2 oz (50 g) of parsley
- 2 oz (50 g) of fresh mint leaves
- 6 chopped spring onions
- 3 fl oz (85 ml) of olive oil
- 2 diced tomatoes
- juice of 2 lemons
- salt and pepper
Method
- Place the cracked wheat into a bowl and pour all of the lemon juice over to cover it. Allow to stand for one hour until the wheat has become soft and inflated. Stir occasionally.
- Rinse the mint and parsley, remove the thick stems and finely chop with a sharp knife.
- Add the chopped herbs and the chopped spring onions to the bulgur wheat and mix well.
- Add the olive oil and season with salt and pepper. Stir thoroughly until all the ingredients have been mixed together well.
- Transfer the tabbouleh salad to a serving dish and place the diced tomatoes on top. The salad is now ready to serve. Tabbouleh can be served with small lettuce leaves, which are used to scoop up the salad. Alternatively, tabbouleh can be served with warmed pitta bread.
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Pommes Persillade (Potatoes with parsley and garlic) |
A persillade is a mixture of finely chopped parsley and garlic, which may be added to a dish at the beginning or end of the cooking process. It is often partnered with lamb but in this case it is added to small cubes of fried potatoes and served as a side dish.
Ingredients
- 2 medium sized potatoes
- 2 minced cloves of garlic
- ¼ cup of very finely chopped parsley
- 2 tbsp of olive oil
- 1 tbsp of butter
- salt and pepper
Method
- Wash and peel the potatoes and cut them into small cubes.
- Chop the garlic and parsley and mix together. Set aside.
- Heat up the olive oil on a fairly high heat, add the potato cubes and sauté until they are light brown and crisp on the outside and soft inside.
- Add the butter and cook for several more minutes until the potatoes are nearly done.
- With one minute before serving, add the persillade, tossing the potatoes so that they are all evenly coated with the garlic and parsley.
- Season with the salt and pepper and then remove from the heat and serve immediately.
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