Alaska pollack fish cakes

Ingredients

400g Alaska pollack or other white fish fillets (fresh or thawed)
½ -1 cup water
1 tbs lemon juice
A splash of white wine
Parsley
½ tsp olive oil
1 small onion, chopped
1 clove garlic, pressed
Mash (puree) from 4 small or 2 large potatoes
1 egg
1 egg yolk
1 small red pepper, finely chopped or 1-2 tbs crushed dry pepperoncini
2 tbs parsley, chopped
1 ½ tsp sea salt
1-2 tsp pepper
1 tsp Worcestershire sauce
50-80g butter for cooking

Preparation

1
Place fish fillets in an ovenproof dish, pour a mixture of water, lemon juice and wine, sprinkle with parsley leaves. Cover with foil suitable for microwave and process 5 minutes on MAX. Drain well and leave to cool. OR
2
Steam fish fillets water, lemon juice, wine and parsley about 7 minutes or until it flakes.
3
Sauté onion and garlic for 2 minutes in olive oil over low heat until translucent (make sure the garlic does not burn). Remove with slotted spoon and place on a paper towel.
4
Mix mashed potatoes, onion, garlic, egg, egg yolk, pepperoncini, parsley, salt, pepper and Worcestershire sauce.
5
Gently flake and fold the fish into potato mixture. If mixture is too wet, add homemade bread crumbs until cakes hold together.
6
Roll out the mixture on floured surface to desired thickness (1-2cm) and cut out 10-12 cakes.
7
Fry cakes in hot butter over medium heat, about 4 minutes on each side until golden brown.
8
Remove with slotted spoon and place on a paper towel.
9
Serve immediately with a mix of homemade or bought mayonnaise, ketchup and chopped garlic (or other herbs - chives, parsley).

 



About

Delicious fish cakes ideal for lunch or supper. Make it the day before up to step 6, then proceed the next day. Saves time!

Yield:

2-3 servings

Added:

Thursday, November 10, 2011 - 12:14am

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