Alaska pollack fish cakes
By: Easy cook - Lak...
Published: Thursday, November 10, 2011 - 12:14am

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!