fish cakes

Herbed fishcakes

Recipe from: 4/1/2007 12:00:00 AM
Preparation time: 15 min
Cooking time: 10 min
 
These are deliciously light and extremely tasty.
 
 
 

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

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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