Cacenni Corgimwch ac Eog â Iogwrt Mintys
(Prawn and Salmon Fishcakes with Minted Yoghurt)

Origin: Welsh      Period: Traditional

Original Recipe

Dyma gyfuniad o fwyd Cymreig (y cacenni bwyd m�F4;r) â saws clasurol o'r dwyrain agos. Esiampl da o fwyd ymdoddiad Cymreig cyfoes.

Cynhwysion

225g o gorgimychiaid wedi eu goginio a'u torri'n fân
225 o eog wedi ei bobi a'i bluo
225g o datws wedi eu coginio a'u stwnsio
halen a phupur i flasu
1 llwy de o bersli wedi ei dorri'n fân
1 llwy de o gennin syfi wedi ei dorri'n fân
2 felynwy

I'r Gorchudd Briwsion Bara:
110g o flawd
225g o friwsion bara
2 ŵy
1 llwy fwrdd o lefrith
halen a phupur du i flasu

Ar Gyfer yr Iogwrt Mintys:
100ml o hufen
100ml o iogwrt naturiol
2 lwy de o ddail mintys wedi eu torri'n fân

Cymysgwch y corgimwch yn drylwyr gyda chnawd yr eog mewn powlen, gan eu pluo ynghyd trwy'r amser. Ychwanegwch y stwns tatws (dyliai fod yn dal yn gynnes) a chymysgwch yn drwyadl.

Nawr ychwanegwch gweddill y cynhwysion a chymysgwch hwy i fewn yn dda fel bod y gymysgfa yn glynu gyda'i gilydd. Trosglwyddwch y gymysgfa i wyneb blawdiog a gyda blawd ar eich bysedd rhannwch y gymysgedd yn 8 pelen. Trowch rhain yn eich dwylo i flawdio'r gwyneb yna gyda gwastad eich llaw pwyswch ar bob pelen i wneud siâp cacen gron tua 2cm o drwch.

Ar gyfer y gorchudd briwsion bara curwch y 2 ŵy yn dda yna cymysgwch y llefrith i fewn. Defnyddiwch y blawd i orchuddio un plât a'r birwsion bara i orchuddio un arall. Yn ofalus rhoddwch y cacenau yn gyntaf yn y blawd (gan orchuddio pob ochor) yna ysgwydwch i gael gwared o unrhyw ormodedd cyn gorchuddio gyda'r gymysgfa ŵy cyn eu trosglwyddo i'r briwsion bara. Gorchuddiwch y cyfan yna ysgwydwch i gael gwared o'r ychwaneg. Gosodwch y cacenni ar hambwrdd neu resel gwifren a gosodwch hwy yn y rhewgell am tua 4 awr. Ar ddiwedd yr amser yma toddwch menyn mewn padell ffrio (neu ddefnyddiwch olew) a defnyddiwch hwn i ffrio'r cacenni yn ysgafn nes eu bod wedi cynhesu trywodd a bod y briwsion bara yn euraidd. Ar y pwynt yma gellwch eu rhewi neu eu cadw yn yr oergell i gynhesu wedyn.

Pan yn barod i weini crewch y cymysgedd iogwrt mintys gan gyfuno'r cynhwysion i gyd mewn powlen. Gweinwch y gymysgfa oer gyda'r cacenni pysgod poeth.

Gellir gweini'r bwyd hwn fel cwrs cyntaf (sydd yn draddodiadol). Mae hefyd ny gwneud prif bryd blasus gan weini dwy gacen i bob person gyda thatws newydd wedi eu berwi a phys gardd.

English Translation

This is a combination of traditional Welsh fare (the seafood fishcakes) with a classical near eastern sauce. An excellent example of modern Welsh fusion cuisine.

Ingredients:

225g cooked prawns, finely chopped
225g salmon, baked and flaked
225g mashed potatoes (still warm)
salt and black pepper, to taste
1 tsp parsley, finely chopped
1 tsp chives, finely chopped
2 egg yolks

For the Breadcrumb Coating:
110g flour
225g breadcrumbs
2 eggs
1 tbsp milk
salt and black pepper, to taste

For the Minted Yoghurt:
100ml cream
100ml natural yoghurt
2 tsp mint, finely chopped

Method:

Combine the chopped prawns and salmon flakes in a bowl, flaking them together as you mix. Then add the mashed potatoes (which should still be warm) and mix thoroughly to combine.

Now add the remaining fishcake ingredients and mix them in thoroughly so that the mixture binds together. Transfer the mixture to a lightly-floured work surface and with floured hands divide the mixture into 8 balls. Turn these in your hands so that their surfaces are coated with flour. Then, using the palms of your hands, press down on each ball to form flattened fishcakes about 2cm thick.

For the breadcrumb coating beat the 2 eggs very well then whisk in the milk. Use the four to cover one place and the breadcumbs to cover another. Gently place the fishcakes first in the flour (ensuring you cover every side) then shake genly to remove any excess before coating with the egg mixture. Transfer to the breadcrumbs and use these to coat the fishcakes. Once more shake gently to remove any excess. Place on a baking tray or wire rack and set in the freezer for 4 hours to harden. At the end of this time melt the butter in a frying pan (or use oil) and fry the fishcakes gently in this until they have heated through and the breadcrumb coating is golden. At this point you can freeze them for later use or you can store them in the refrigerator.

When ready to serve make the minted yoghrut by combining the ingredients together in a bowl. Serve the cold sauce with the hot fishcakes.

This dish can be served as a starter (which is traditional). It's also possible to serve as a main course, giving each person two fishcakes per portion and serving with boiled new potatoes and fresh garden peas.

Read: Recipe Articles and Reviews

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