I spent a great deal of time, (alright, a few minutes), deliberating on whether I should call these 'fish cakes'. I couldn't do it. A fish cake to me is not a pleasant thing. Dry, flaky and tasting of week old fish, they have never ingratiated themselves to me. After these 'halibut cakes' last night, not much has changed.
'Reduce salt intake' is usually considered a worthwhile and healthy lifestyle choice, but when too little has been used, especially in something already mixed, is the loss of flavour worth the wholesome gain?
They were tasteless, even though they contained 3 root vegetables, broccoli, cheese, halibut, beets, paprika and black pepper. The lack of salt rendered them as bland as the dry cafe variety I remember. The sauce rescued them, just, being both refreshing and very pretty. What is it about men and pink food? They hate it. Neil initially turned his nose up at the offending sauce, but then realised the cakes needed it, so surrendered to the extreme girliness. Anyway, I've added some salt to this recipe which needs it, believe me, and will produce a moist, tasty, interesting 'cake'.
