Perfect fish cakes

Perfect fish cakes

  Ready in : 45 mins

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

mayonnaise

mayonnaise

125 ml

capers

capers

1 Tbs

creamed horseradish

creamed horseradish

1 tsp

dijon mustard

dijon mustard

1 tsp

shallot

shallot

1 small

parsley

parsley

1 tsp

cod fillets

cod fillets

450 g

bay leaves

bay leaves

2

milk

milk

150 ml

water

water

150 ml

potatoes

potatoes

350 g

salt

salt

1 pinch

lemon zest

lemon zest

0.5 tsp

parsley

parsley

1 Tbs

chives

chives

1 Tbs

pepper

pepper

0.25 tsp

flour

flour

6 servings

egg

egg

1

breadcrumbs

breadcrumbs

85 g

sunflower oil

sunflower oil

3 Tbs

lemon wedges

lemon wedges

6 servings

Cooking in Steps

  1. 1
    Mix all the sauce ingredients together. Set aside.

  2. 2
    Lay the fish and bay leaves in a frying pan.

    bay leaves

    bay leaves

    fish

    fish

    frying pan
    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.

    water

    water

    fish

    fish

    milk

    milk

    slotted spoon
    slotted spoon
  4. 4
    Meanwhile, cook the potatoes in the salted water for 10 minutes or until tender, but not broken up.

    potato

    potato

    water

    water

  5. 5
    Drain the potatoes and leave them for a minute or two.

    potato

    potato

  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.

    lemon zest

    lemon zest

    parsley

    parsley

    chives

    chives

    pepper

    pepper

    frying pan
    frying pan
  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.

    potato

    potato

    fish

    fish

    frying pan
    frying pan
  8. 8
    Beat the egg on a large plate and lightly flour a board.

    all purpose flour

    all purpose flour

    egg

    egg

  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.

    breadcrumbs

    breadcrumbs

    egg

    egg

  10. 10
    Transfer each cake to the plate with bread crumbs, pat the crumbs on the sides and tops so they are lightly covered.

    breadcrumbs

    breadcrumbs

  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.

    fish

    fish

    cooking oil

    cooking oil

  13. 13
    Serve with the rest of the sauce (squeeze in a little lemon zest to taste) and lemon wedges for squeezing over.

    lemon wedge

    lemon wedge

    lemon zest

    lemon zest