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Fish Cakes

Western.Chefs's picture
Ingredients
  Fish 1 Pound, steamed or boiled (450 Gram)
  Potatoes 1⁄2 Pound, boiled (225 Gram)
  Cream 3 Tablespoon
  Butter 2 Tablespoon
  Lemon 1⁄4
  Chopped parsley 2 Tablespoon
  Egg 1 , beaten
  Toasted bread crumbs 1 Cup (16 tbs)
  Oil 1 Tablespoon
  Lemon 1 , cut into wedges
  Salt To Taste
  Pepper To Taste
Directions

Flake the fish and remove any skin or bones.
Mash the potatoes with the cream and butter until smooth.
Add a squeeze of lemon juice and blend with the fish, parsley and seasoning.
With floured hands, shape the mixture into eight round, flat patties.
Chill for at least 1 hour to make the patties firm.
Dip the patties in the beaten egg, then in the bread crumbs, and either deep fry at 375°F (190°C) for about 6 minutes or pan fry for 10 to 12 minutes.
Drain on paper towels.
Garnish with green sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Appetizer
Method: 
Deep Fried
Ingredient: 
Fish
Servings: 
4

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