Devon-style Fish Cake Baguette

Ingredients

In this Devon-inspired adaptation, we replace the traditional Vietnamese fish sauce with a tangy sauce made from locally sourced ingredients, such as cider vinegar and mustard. Additionally, we incorporate Devonshire herbs and spices to infuse the fish cakes with a unique coastal flavor. The pickled vegetables are also adapted to include local produce, such as cucumber and radishes, adding a refreshing crunch to the sandwich. We alse have the original recipe for Bánh mì chả cá, so you can check it out.

• 400g (14 oz) white fish fillets, deboned and skinned 400g (14 oz) white fish fillets, deboned and skinned
• 300g (10.5 oz) potatoes, peeled and boiled 300g (10.5 oz) potatoes, peeled and boiled
• 2 tablespoons fresh parsley, finely chopped 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh chives, finely chopped 1 tablespoon fresh chives, finely chopped
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 teaspoon Devonshire mustard 1 teaspoon Devonshire mustard
• 1 teaspoon cider vinegar 1 teaspoon cider vinegar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 baguette, sliced lengthwise 1 baguette, sliced lengthwise
• 1/2 cup cucumber, thinly sliced 1/2 cup cucumber, thinly sliced
• 1/2 cup radishes, thinly sliced 1/2 cup radishes, thinly sliced
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 45g, 3g
• Protein: 22g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, flake the white fish fillets using a fork.
2. 2.
   Mash the boiled potatoes and add them to the bowl with the fish.
3. 3.
   Add parsley, dill, chives, lemon zest, mustard, cider vinegar, salt, and black pepper to the bowl. Mix well until all ingredients are combined.
4. 4.
   Shape the mixture into small patties and place them on a baking sheet lined with parchment paper.
5. 5.
   Preheat the oven to 180°C (350°F) and bake the fish cakes for 20 minutes or until golden brown.
6. 6.
   While the fish cakes are baking, prepare the baguette by toasting it lightly.
7. 7.
   Once the fish cakes are ready, assemble the baguette by placing the fish cakes on the bottom half.
8. 8.
   Top with cucumber and radish slices, and garnish with fresh cilantro leaves.
9. 9.
   Drizzle the sandwich with the zesty sauce of your choice.
10. 10.
    Close the baguette and serve immediately.

Treat your ingredients with care...

• White fish fillets — Ensure the fish fillets are fresh and free of bones. If desired, you can use a combination of different white fish varieties for added flavor.
• Devonshire mustard — Opt for a locally produced mustard to capture the unique taste of Devon. If unavailable, a good-quality English mustard can be used as a substitute.

Tips & Tricks

• For an extra crispy texture, you can pan-fry the fish cakes instead of baking them.
• Experiment with different types of pickled vegetables, such as pickled onions or carrots, to add variety to the sandwich.
• If you prefer a spicier kick, add a few dashes of hot sauce or chili flakes to the fish cake mixture.

Serving advice

Serve the Devon-style Fish Cake Baguette as a main course for a light lunch or dinner. Accompany it with a side of mixed greens or a refreshing cucumber salad.

Presentation advice

To enhance the presentation, cut the baguette into individual portions before serving. Arrange the sandwiches on a wooden board or a platter, garnishing with additional fresh herbs for an appealing touch.