Rosti fish cakes
Rosti fish cakes takes around 45 minutes from beginning to end. One serving contains 441 calories, 18g of protein, and 32g of fat. This recipe serves 2 and costs $2.43 per serving. This recipe is liked by 27 foodies and cooks. Head to the store and pick up egg, dijon mustard, potatoes, and a few other things to make it today. It works well as a main course. It is brought to you by BBC Good Food. It is a good option if you're following a gluten free, dairy free, whole 30, and pescatarian diet. All things considered, we decided this recipe deserves a spoonacular score of 89%. This score is great. Try Butternut Squash Rösti Cakes, Rosti-topped fish pie, and Naomi Duguid's Fish Cakes and Fish Balls for similar recipes.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
½ bunch asparagus spears, from Asparagus, pea & feta frittata - see 'goes well with')
80g can tuna in brine, drained (or use salmon - see tip, below)
2 tbsp capers in brine, drained
1 tsp Dijon mustard
1 large egg, beaten
1 tbsp lemon juice
4 tbsp olive oil
300g potatoes
2 spring onions, trimmed and finely chopped
½ pack watercress
Equipment:
bowl
frying pan
Cooking instruction summary:
Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain. Mix the remaining oil with the lemon juice and mustard and season well. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well. Serve the fish cakes with the asparagus and watercress.
Step by step:
1. Thickly grate the potatoes onto a plate, then squeeze handfuls of it to remove any excess liquid. Put it in a large bowl, then add the tuna, capers, spring onion and beaten egg, and season well with ground black pepper.
2. Heat half the olive oil in a large frying pan. Divide the potato mixture into 4 and spoon into the pan in mounds, gently pressing down with the back of a spoon. You may have to do this in batches. Cook for 7-10 mins, turning once, until crisp and golden.Meanwhile, put the asparagus in a frying pan and cover with boiling water from the kettle. Bring to the boil and cook for 3 mins or until the asparagus is just tender, then drain.
3. Mix the remaining oil with the lemon juice and mustard and season well.
4. Put the watercress in a bowl and drizzle over the oil and lemon juice mixture. Toss well.
5. Serve the fish cakes with the asparagus and watercress.
Nutrition Information:
covered percent of daily need
