LCBO Food & Drink Autumn 2022

LITTLE FISH, BIG DISH

Giving fish cakes the falafel treatment (onion, garlic, herbs and spices) breathes new life into the beloved fritters. Served with tangy labneh and a crunchy fennel salad, they’re a tasty new idea for a light supper or weekend lunch. Falafel-Spiced Fish Cakes with Fennel Salad & Labneh chopped flat-leaf parsley 1 tbsp (15 mL) ground cumin 1 tsp (5 mL) ground coriander 1/2 tsp (2 mL) salt 2 cans (each 142 g) sustainably caught salmon, such as Safe Catch, thoroughly drained 2 eggs 1 cup (250 mL) bread crumbs, divided 1/4 cup (60 mL) vegetable oil 1/2 cup (125 mL) labneh 2 tbsp (30 mL) extra virgin olive oil FENNEL SALAD 1 bulb fennel, trimmed, halved, sliced paper-thin on mandoline (chop and reserve fronds for garnish) 2 tbsp (30 mL) chopped flat-leaf parsley 3 tbsp (45 mL) extra virgin olive oil 5 tsp (25 mL) fresh lemon juice Salt and freshly ground pepper to taste 1. In the bowl of a food processor, pulse onion, garlic, parsley, cumin, coriander and salt until very finely chopped. 2. Remove any bones from the canned salmon, add to the food processor with the eggs and 1/4 cup (60mL) bread crumbs. Pulse until evenly combined. Transfer mixture to a bowl. FISH CAKES 1/2 cup (125 mL) roughly chopped onion 4 garlic cloves, peeled 1/2 cup (125 mL) roughly

3. Form mixture into eight patties, each 1-inch (2.5-cm) thick, about a scant 1/4 cup (60mL) each. Place remaining 3/4 cup (175 mL) bread crumbs in a shallow dish. Gently dredge each patty in bread crumbs. 4. Heat vegetable oil in a large nonstick frying pan over medium high heat. Working in two batches, fry patties until golden brown, 2 to 3 minutes per side.

5. To make the fennel salad, mix ingredients in a bowl.

[ WHAT TO SERVE ] Henry of Pelham Sauvignon Blanc VQA LCBO 430546, $15.95 This palate-cleansing wine offers citrus and herbal notes that enhance the dish’s freshness, while its acidity cuts through the fritter.

6. Spoon labneh onto a platter and spread with the back of the spoon. Drizzle with olive oil and place fish cakes on top. Serve with fennel salad garnished with chopped fennel fronds.

Serves 4

132 FOOD & DRINK AUTUMN 2022