Herbed fishcakes

These are deliciously light and extremely tasty.
 
fish cakes

Recipe from: 4/1/2007 12:00:00 AM
Preparation time: 15 min
Cooking time: 10 min
 
 

Ingredients

 
  • 500
    g
    hake medallions
  • 1
    large potato - cooked, peeled and finely chopped
  • 2
    large eggs
  • 15
    ml
    fresh rosemary -chopped
  • 15
    ml
    fresh Italian parsley - chopped
  • sunflower oil - for shallow frying
Servings: Change Serving
 
 

Method

 
Flake the raw fish in a mixing bowl, then add the chopped potato. Season to taste with salt and freshly ground black pepper.

Add the eggs and the herbs, and mix to combine well. Heat a little sunflower oil in a large frying pan.

Roll the fish-and-herb mixture into balls and fry on both sides until cooked through and golden.

Serve with potato wedges and a salad.
 

Read more on: recipe
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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