Cacenni Cranc ac Eog â Iogwrt Mintys
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Original RecipeDyma 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 gig cranc wedi ei goginio Cymysgwch cnawd y cranc 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.
English TranslationThis 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 crab meat Method:Combine the crab meat 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. |
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