Perfect fish cakes

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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 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

name
Image of mayonnaise mayonnaise (125 milliliters)
Image of capers capers (1 Tb)
Image of creamed horseradish creamed horseradish (1 teaspoon)
Image of dijon mustard dijon mustard (1 teaspoon)
Image of shallot shallot (1 small)
Image of parsley parsley (1 teaspoon)
Image of cod fillets cod fillets (450 grams)
Image of bay leaves bay leaves (2)
Image of milk milk (150 milliliters)
Image of water water (150 milliliters)
Image of potatoes potatoes (350 grams)
Image of salt salt (1 pinch)
Image of lemon zest lemon zest (0.5 teaspoons)
Image of parsley parsley (1 Tb)
Image of chives chives (1 Tb)
Image of pepper pepper (0.25 teaspoons)
Image of flour flour (6 servings)
Image of egg egg (1)
Image of breadcrumbs breadcrumbs (85 grams)
Image of sunflower oil sunflower oil (3 Tbs)
Image of lemon wedges lemon wedges (6 servings)

Steps

  1. 1 Mix all the sauce ingredients together. Set aside.
  2. 2 Lay the fish and bay leaves in a frying pan.
  3. 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.
  4. 4 Meanwhile, cook the potatoes in the salted water for 10 minutes or until tender, but not broken up.
  5. 5 Drain the potatoes and leave them for a minute or two.
  6. 6 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.
  7. 7 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.
  8. 8 Beat the egg on a large plate and lightly flour a board.
  9. 9 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. 10 Transfer each cake to the plate with bread crumbs, pat the crumbs on the sides and tops so they are lightly covered.
  11. 11 Transfer to a plate, cover and chill for 30 minutes (or up to a day ahead).
  12. 12 Fry the fish cakes in hot oil over a medium heat for about 5 minutes on each side or until crisp and golden.
  13. 13 Serve with the rest of the sauce (squeeze in a little lemon zest to taste) and lemon wedges for squeezing over.
View original recipe on foodista.com