Shallow Fried Fish Cakes

New.Wife's picture

Jan. 10, 2012

Ingredients

Cooked fish 8 Ounce
Mashed potatoes 8 Ounce
Butter 1 Ounce
Milk 2 Tablespoon
Chopped fresh herbs/1 pinch dried herbs 1 Tablespoon (mixed)
Seasoning To Taste
Lemon 1
Egg 1 , beaten
Breadcrumbs 1/2 Cup (8 tbs) (for coating)
Fat/Oil 4 Tablespoon (for frying)
Tomatoes 3

Directions

GETTING READY

1) Remove all small bones and skin from the fish.

2) Slice tomatoes into 4 wedges.

MAKING

3) In a bowl, beat together cooked potatoes with fish until smooth.

4) Add some butter and a little milk and beat. Then, add herbs and seasonings.

5) Fold in grated outer rind of lemon and a lemon juice. Mix it well.

6) Divide the mixture and shape it into round, oval or fish shapes.

7) Apply a coat of beaten egg on shapes followed with breadcrumbs. Pat them firmly.

8) In a frying pan, heat oil and shallow fry the shapes from both sides, until golden brown. Drain excess oil.

9) Grill the tomato wedges lightly.

SERVING

10) Serve the fish cakes on a serving platter, topped with grill tomato slices, with green peas, cooked and tossed in butter.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 338Calories from Fat 147

 % Daily Value*

Total Fat 16 g24.6%

Saturated Fat 6 g30%

Trans Fat 0 g

Cholesterol

Sodium 102 mg4.25%

Total Carbohydrates 37 g12.3%

Dietary Fiber 4 g16%

Sugars 2 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet