Pair this delicious dish with a risotto and a good bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
ingredients
- 2 cups half and half
- 1/4 cup limoncello[td_smart_list_end]
- 3 tbsp granulated sugar
- 1/4 tsp vanilla extract
- 1/2 tsp finely grated lemon zest
- 1/8 tsp kosher salt
- 3 large eggs
- Unsalted butter, for buttering the casserole dish
- 5 cups challah (about 8 oz)
directions
1In a small saucepan, combine the cloves, cardamom, bay leaf, cinnamon, and 2 cups water and bring to a boil. Add the fish, bring to a boil again, then reduce heat to maintain a simmer and poach the fish until cooked through, about 5 minutes.
2Meanwhile, in a medium saucepan, cover the potatoes with generously salted water, bring to a boil and cook until tender, about 20 minutes. Drain the potatoes and let cool completely.
3Add the potatoes to the bowl with the fish along with the breadcrumbs, lime juice, coriander, cumin and chili, season with salt and gently mash the potatoes with the other ingredients until evenly combined. Form the mixture into six 3 inch wide, 3⁄4 inch thick patties.
4In a 12-inch non-stick skillet, heat the oil over medium-high heat. Add the patties and cook, turning once, until golden, about 6 minutes. Transfer the fish cakes to a serving platter and serve hot with mint chutney on the side.
