The Really WILD Food Guide

New Ideas for Your Wild Food Adventures

Nettle & Rosehip Fishcakes NETTLE & ROSEHIP FISHBALLS
Wondering what to do with those nettles in the garden ? Try mincing the leaves and adding them to fishcakes [see far left].

Simply pour boiling water over the picked leaves to destroy the stings, place in a blender [or pulverize between smooth stones], remove any remaining stalk material, then sweat the purée in a little butter for a couple of minutes. Allow to cool, then mix with mashed/ground raw fish [Dace in this case], egg yolk and seasoning [3 parts raw fish to 1 part nettle, and 1 yolk per cup of mixture].

Roll into 1-inch sized balls and dunk in flour. Deep fry in hot oil until golden brown.

On the right of picture are fishballs with rosehip purée added [more on that below], which imparts a slight acid sweetness. Ingredients roughly same as above, but reduce rosehip content to 20% unless you want the taste stronger. The purée should not be too fine or liquid.


At a push these can be made without eggs to bind, and are better when a little thinner than those pictured.

Mix chestnut meal [cooked chestnuts simply mashed with a fork] with an equal amount of ground or mashed raw fish. Add 1 egg yolk per cup of the mixture. Season and make into patties. Dust with flour and shallow fry in about ½-inch of oil for 2-3 minutes on each side or until nicely browned.

Rosehip puree
Puréed rosehips can be used as the basis of a soup, for a sauce to accompany meat, or used as seen above.

Remove the stems and burs from the hips then split lengthwise and remove the seeds - a bit of a tedious job best done with a blunt knife. Place the prepared hips in a pan with an equal amount of water. Bring to the boil and then simmer gently until largely softened [top up with water if necessary]. Remove from the heat and allow to cool, then either mash with a fork or run through a blender. Your rosehip purée is ready for use.

Chestnut fish fillets FISH IN CHESTNUT CRUMBS
A novel variation on breadcrumbed fish, and particularly apt for the freshwater kind... Chestnut meal or flour replaces the breadcrumbs. Dip fish in beaten egg and dunk in the chestnut meal, making sure to press the meal on if it requires a helping hand to stick. Then shallow fry at a medium heat rather than deep fry in very hot oil - the chestnut meal tends to burn otherwise. The offerings pictured left had the meal seasoned with pinches of ginger, chilli powder and salt.

For your safety. Do not consume wild plants if you have
ANY medical condition, during pregnancy, or give to minors.

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