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lunch
Perfect fish cakes
45 minTime
6 servingsYield
MediumLevel
pescatarianlunchmain coursemain dishdinner
About
Perfect fish cakes might be a good recipe to expand your main course recipe box. Watching your figure? This pescatarian recipe has 417 calories, 19g of protein, and 25g of fat per serving. For $1.74 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 6. This recipe from Foodista requires potatoes, parsley, flour, and salt. This recipe is liked by 16 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is good. Similar recipes are Naomi Duguid's Fish Cakes and Fish Balls, Naomi Duguid's Fish Cakes and Fish Balls, and Perfect fairy cakes.
Ingredients
0/21 itemsInstructions
13 steps1
Mix all the sauce ingredients together. Set aside.
2
Lay the fish and bay leaves in a frying pan.
frying pan
3
Pour over the milk and water. Cover, bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 minutes to gently finish cooking the fish. Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
14 minutes
slotted spoon
4
Meanwhile, cook the potatoes in the salted water for 10 minutes or until tender, but not broken up.
Featured RecipeChef's Choice
lunchmain course
Perfect fish cakes
Perfect fish cakes might be a good recipe to expand your main course recipe box. Watching your figure? This pescatarian recipe has 417 calories, 19g of protein, and 25g of fat per serving. For $1.74 p
Prep Time45 min
Yield6 servings
LevelMedium
CaloriesN/A
Ingredients
0/21Method
13 steps01
sauce
Mix all the sauce ingredients together. Set aside.
02
bay leaves, fish
Lay the fish and bay leaves in a frying pan.
frying pan
03
water, fish, milk
Pour over the milk and water. Cover, bring to a boil, then lower the heat and simmer for 4 minutes. Take off the heat and let stand, covered, for 10 minutes to gently finish cooking the fish. Lift the fish out of the milk with a slotted spoon and put on a plate to cool.
14 minutes
slotted spoon
04
potato, water
Meanwhile, cook the potatoes in the salted water for 10 minutes or until tender, but not broken up.
10 minutes
05
potato
Drain the potatoes and leave them for a minute or two.
06
lemon zest, parsley, chives, pepper, sauce
Tip them back into the hot pan on the lowest heat and let them dry out for 1 minute, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash. Take off the heat and beat in 1 tablespoon of the sauce, then the lemon zest, parsley, pepper and chives. Set aside.
1 minutes
frying pan
07
potato, fish
Drain off liquid from the fish, then flake it into big chunks into the pan of potatoes. Using your hands, gently lift the fish and potatoes together so they just mix. Do it with only a couple of turns, or the fish will break up too much. Put to aside and cool.
frying pan
08
all purpose flour, egg
Beat the egg on a large plate and lightly flour a board.
09
breadcrumbs, spread, egg
Spread the breadcrumbs on another plate. On the floured board, and with floured hands, carefully shape into 4-6 cakes, about 2.5 cm thick. One by one, put each cake in the egg, and brush over the top and sides so it is completely coated.
10
breadcrumbs
Transfer each cake to the plate with bread crumbs, pat the crumbs on the sides and tops so they are lightly covered.
11
Transfer to a plate, cover and chill for 30 minutes (or up to a day ahead).
30 minutes
12
fish, cooking oil
Fry the fish cakes in hot oil over a medium heat for about 5 minutes on each side or until crisp and golden.
5 minutes
13
lemon wedge, lemon zest, sauce
Serve with the rest of the sauce (squeeze in a little lemon zest to taste) and lemon wedges for squeezing over.
