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.

Diets

PESCATARIAN

Ingredients

mayonnaise

125 ml

capers

1 Tbs

creamed horseradish

1 tsp

dijon mustard

1 tsp

shallot

1 small

parsley

1 tsp

cod fillets

450 g

bay leaves

2

milk

150 ml

water

150 ml

potatoes

350 g

salt

1 pinch

lemon zest

0.5 tsp

parsley

1 Tbs

chives

1 Tbs

pepper

0.25 tsp

flour

6 servings

egg

1

breadcrumbs

85 g

sunflower oil

3 Tbs

lemon wedges

6 servings

Cooking in Steps

1
Mix all the sauce ingredients together. Set aside.
2
Lay the fish and bay leaves in a frying pan.

bay leaves

fish

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.

water

fish

milk

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

potato

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

potato
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

parsley

chives

pepper

frying pan
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

fish

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

all purpose flour

egg
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

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

breadcrumbs
11
Transfer to a plate, cover and chill for 30 minutes (or up to a day ahead).
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

cooking oil
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 zest

Similar Recipes

Trinidadian Chicken Potato Curry

If you have about 45 minutes to s...

Calories : 574.38 kcal

Tuscan White Bean Soup with Olive Oil and Rosemary

Tuscan White Bean Soup with Olive Oil and Rosemary is a

Calories : 242.41 kcal

Flank Steak with Mushroom Sauce

Flank Steak with Mushroom Sauce is a

Calories : 214.98 kcal

Kenyan Pilau

Kenyan Pilau requires approximately 45 m...

Calories : 475.22 kcal

Broccoli Rabe with Tomatoes, Anchovies & Spaghetti

Need a pescatarian side dish

Calories : -- Kcal

Perfect fish cakes

Diets

PESCATARIAN

Ingredients

mayonnaise

125 ml

capers

1 Tbs

creamed horseradish

1 tsp

dijon mustard

1 tsp

shallot

1 small

parsley

1 tsp

cod fillets

450 g

bay leaves

2

milk

150 ml

water

150 ml

potatoes

350 g

salt

1 pinch

lemon zest

0.5 tsp

parsley

1 Tbs

chives

1 Tbs

pepper

0.25 tsp

flour

6 servings

egg

1

breadcrumbs

85 g

sunflower oil

3 Tbs

lemon wedges

6 servings

Cooking in Steps

1 Mix all the sauce ingredients together. Set aside.

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

bay leaves

fish

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

fish

milk

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

potato

water

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

potato

lemon zest

parsley

chives

pepper

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

fish

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

all purpose flour

egg

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

egg

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

breadcrumbs

11 Transfer to a plate, cover and chill for 30 minutes (or up to a day ahead).

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

cooking oil

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

1
Mix all the sauce ingredients together. Set aside.

2
Lay the fish and bay leaves in a 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.

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

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

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

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
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).

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