Fish cakes

From Recipes

---

Current revision

Fish Cakes

Ingredients:

• 2 large potatoes
• 2 cod fillets (or any white fish, swordfish works well)
• 1 teaspoon pepper
• 1 pinch salt
• 1 onion (diced)
• 1 clove of garlic (diced)
• Olive oil
• 1 tablespoon of butter
• ½ teaspoon of paprika
• ¾ cup of diced parsley
• 1 egg
• 2 cups of bread crumbs

Directions:

Peel and cube the potatoes. Place the cubes in a large pot and fill with water. Cook until the potatoes are soft, drain and mash.

Cover the bottom of a large frying pan with water (about 1/4 inch deep). Add the cod, cover and bring the water to the boil. Cook the cod until it is flaky, drain and set the fish aside to cool.

In a frying pan, add a drizzle of olive oil and a tablespoon of butter. Add in the onion and garlic and sweat the ingredients until the onions are translucent.

In a large bowl add all of the ingredients and stir. Be careful not to stir too hard as you don’t want to totally break up the fish. It’s nice to have it a bit chunky.

Once the ingredients have been mixed together, use an ice cream scoop to make small/medium balls of the mixture. If the mixture isn’t very sticky you can add an egg to act as a binding agent, I prefer to do it without but you’ll have to be more careful as you cook them.

Place the balls on a parchment covered tray and press them down with a fork to form the patties. Place the tray in the fridge for a few hours or overnight.

When you’re ready to cook, beat the egg in a small bowl. Dip each cake in the egg and dust with breadcrumbs until there is a nice coating. Shallow fry the patties on each side for about 3 minutes until crispy and golden. Serve with a yogurt dip.