Fishcakes

Fairlady
4 servings Prep: 30 mins, Cooking: 30 mins
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

600.00 g salmon
600.00 g kingklip
4.00 potatoes — cooked, peeled, mashed
0.00 sea salt and freshly ground black pepper
2.00 red onion — grated
4.00 garlic — cloves, crushed
30.00 g fresh parsley
0.00 nutmeg — whole, grated
2.00 eggs — beaten
2.00 lemons — juice only
1.00 lemon — zest only
0.00 breadcrumbs — for coating
0.00 sunflower oil — for frying
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Method:

Place the fish in a large container, pour over plenty of hot water and cover.
Leave for 20 minutes.
Break off big pieces into a big bowl.
Add the cooked and mashed potato to the fish together with the remaining ingredients, except the breadcrumbs and oil.
Mix very gently, trying all the time to keep the mixture chunky.
Spread the breadcrumbs out on a flat surface.
Shape the mixture into 12 cakes and dip them in the breadcrumbs.
Heat a little oil in a frying pan.
Fry the fishcakes gently, for about six minutes on each side, or until golden brown.
Drain on paper towel.



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