A tasty and adaptable dish, fish cakes can be served as a main course, appetizer, or snack. About 2 kg of fish cakes will be produced by this recipe, making it ideal for meal preparation or a family get-together.
Ingredients:
1.2 kg of firm white fish fillets, such as cod, salmon, haddock, or others.
500 grams of boiling and mashed potatoes
150 grams of breadcrumbs
Two eggs
One medium onion, cut finely
Three minced garlic cloves
Two tablespoons of freshly chopped parsley
One tablespoon of lemon juice
One teaspoon of salt
One teaspoon of black pepper
One teaspoon of paprika (optional for added taste)
One teaspoon Dijon mustard, if desired
One tablespoon of optional Worcestershire sauce
For dusting, 50 g of all-purpose flour
100 milliliters of vegetable oil (for frying)
Directions:
First, get the fish ready.
Rinse the fish fillets under cold water and blot them dry with a paper towel.
Put the fish fillets in a pan with enough water to cover them and poach them. The fish should be opaque and flake readily with a fork after 5 to 7 minutes of cooking at a medium simmer.
Use a fork to flake the fish into small pieces after draining and allowing it to cool somewhat. Take off any skin or bones.
To get rid of extra oil, take it from the pan and drain it on paper towels.
Serve hot with a squeeze of fresh lemon juice, mayonnaise, or tartar sauce.
For a full dinner, serve with a mild coleslaw, steaming veggies, or a side salad.
Savor it with mashed potatoes, toast, or rice.
Storage Advice
Refrigeration: Keep any leftover fish cakes in the refrigerator for up to three days in an airtight container.
Freezing: Place uncooked fish cakes in a freezer bag after freezing them on a baking sheet. Cook directly from frozen, extending the frying time by a few minutes.
Savor the fish cakes you cooked yourself! 🐟✨
500 grams of boiling and mashed potatoes
150 grams of breadcrumbs
Two eggs
One medium onion, cut finely
Three minced garlic cloves
Two tablespoons of freshly chopped parsley
One tablespoon of lemon juice
One teaspoon of salt
One teaspoon of black pepper
One teaspoon of paprika (optional for added taste)
One teaspoon Dijon mustard, if desired
One tablespoon of optional Worcestershire sauce
For dusting, 50 g of all-purpose flour
100 milliliters of vegetable oil (for frying)
Directions:
First, get the fish ready.
Rinse the fish fillets under cold water and blot them dry with a paper towel.
Put the fish fillets in a pan with enough water to cover them and poach them. The fish should be opaque and flake readily with a fork after 5 to 7 minutes of cooking at a medium simmer.
Use a fork to flake the fish into small pieces after draining and allowing it to cool somewhat. Take off any skin or bones.
Step 2: Get the Base Mixture Ready
Put the mashed potatoes and flaked fish in a big mixing basin.
Add the fresh parsley, lemon juice, Dijon mustard, paprika, salt, black pepper, finely sliced onion, minced garlic, and Worcestershire sauce (if using).
Mix thoroughly until all of the ingredients are combined.
Put the mashed potatoes and flaked fish in a big mixing basin.
Add the fresh parsley, lemon juice, Dijon mustard, paprika, salt, black pepper, finely sliced onion, minced garlic, and Worcestershire sauce (if using).
Mix thoroughly until all of the ingredients are combined.
Bind the mixture in step three.
Mix thoroughly after adding one beaten egg to the mixture.
Add the breadcrumbs gradually, a small amount at a time, until the mixture is cohesive. Add a little more beaten egg if it's too dry.
Form the mixture into oval-shaped cakes or little patties that are roughly 2 cm thick.
Mix thoroughly after adding one beaten egg to the mixture.
Add the breadcrumbs gradually, a small amount at a time, until the mixture is cohesive. Add a little more beaten egg if it's too dry.
Form the mixture into oval-shaped cakes or little patties that are roughly 2 cm thick.
Coat the fish cakes in step four.
To keep each fish cake from sticking, lightly coat it with flour.
Dip each fish cake into the second egg, which has been beaten in a bowl.
For a crispy finish, sprinkle with additional breadcrumbs.
Fry the fish cakes in step five.
In a frying pan, heat the vegetable oil over medium heat.
The fish cakes should be fried in batches for 3–4 minutes on each side, or until crispy and golden brown.
To keep each fish cake from sticking, lightly coat it with flour.
Dip each fish cake into the second egg, which has been beaten in a bowl.
For a crispy finish, sprinkle with additional breadcrumbs.
Fry the fish cakes in step five.
In a frying pan, heat the vegetable oil over medium heat.
The fish cakes should be fried in batches for 3–4 minutes on each side, or until crispy and golden brown.
To get rid of extra oil, take it from the pan and drain it on paper towels.
Serving Recommendations
Serve hot with a squeeze of fresh lemon juice, mayonnaise, or tartar sauce.
For a full dinner, serve with a mild coleslaw, steaming veggies, or a side salad.
Savor it with mashed potatoes, toast, or rice.
Storage Advice
Refrigeration: Keep any leftover fish cakes in the refrigerator for up to three days in an airtight container.
Freezing: Place uncooked fish cakes in a freezer bag after freezing them on a baking sheet. Cook directly from frozen, extending the frying time by a few minutes.
Savor the fish cakes you cooked yourself! 🐟✨
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