Perfect fish cakes

Need a pescatarian main course? Perfect fish cakes could be a spectacular recipe to try. For $1.74 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 417 calories, 19g of protein, and 25g of fat. This recipe serves 6. 16 people were glad they tried this recipe. This recipe from Foodista requires bay leaves, egg, lemon zest, and dijon mustard. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is pretty good. Similar recipes are Vanilla Cream Cakes, Easy and Fluffy Holiday Cakes, Alaska pollack fish cakes, and Shrimp Udon w Fish Cakes & Poached Egg.

Servings: 6

 

Ingredients:

125 ml mayonnaise

1 Tbs capers, roughly chopped (rinsed and drained if salted)

1 tsp creamed horseradish

1 tsp Dijon mustard

1 small shallot, finely chopped

1 tsp parsley, finely chopped

450 g cod fillets

2 bay leaves

150 ml milk

150 ml water

350 g potatoes, peeled and cut into even chunks

A pinch of salt

½ tsp lemon zest, grated

1 Tbs fresh parsley, chopped

1 Tbs chives, snipped

¼ tsp pepper

Flour, for shaping

1 egg

85 g breadcrumbs, homemade

3-4 Tbs sunflower oil, for shallow frying

Lemon wedges, to serve

Equipment:

frying pan

slotted spoon

Cooking instruction summary:

Mix all the sauce ingredients together. Set aside. Lay the fish and bay leaves in a frying pan. 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. Meanwhile, cook the potatoes in the salted water for 10 minutes or until tender, but not broken up. Drain the potatoes and leave them for a minute or two. 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. 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. Beat the egg on a large plate and lightly flour a board. 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. Transfer each cake to the plate with bread crumbs, pat the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 minutes (or up to a day ahead). Fry the fish cakes in hot oil over a medium heat for about 5 minutes on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon zest to taste) and lemon wedges for squeezing over.

 

Step by step:


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.

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.

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.


Nutrition Information:

Quickview
416 Calories
19g Protein
24g Total Fat
28g Carbs
12% Health Score
Limit These
Calories
416k
21%

Fat
24g
38%

  Saturated Fat
4g
25%

Carbohydrates
28g
10%

  Sugar
3g
4%

Cholesterol
70mg
24%

Sodium
354mg
15%

Alcohol
0.0g
100%

Get Enough Of These
Protein
19g
39%

Selenium
34µg
50%

Vitamin K
47µg
45%

Vitamin E
4mg
28%

Phosphorus
266mg
27%

Vitamin B1
0.32mg
22%

Vitamin B6
0.43mg
21%

Potassium
669mg
19%

Vitamin B3
3mg
18%

Vitamin C
14mg
18%

Manganese
0.32mg
16%

Vitamin B12
0.96µg
16%

Vitamin B2
0.24mg
14%

Magnesium
52mg
13%

Folate
51µg
13%

Iron
2mg
12%

Fiber
2g
10%

Calcium
89mg
9%

Copper
0.16mg
8%

Vitamin D
1µg
8%

Zinc
1mg
7%

Vitamin B5
0.66mg
7%

Vitamin A
207IU
4%

covered percent of daily need
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