Seafood Cakes

Recipe from: 11/1/2005 12:00:00 AM

Ingredients 14
Servings 8
Time 40

Ingredients

  • 300
    g
    frozen hake steaks, thawed
  • 1
    tin
    smoked clams or mussels, drained
  • 3
    medium potatoes, peeled, cooked and mashed
  • 15
    ml
    lemon juice
  • 15
    ml
    Worcestershire sauce
  • 5
    ml
    dried mustard
  • 30
    ml
    freshly chopped parsley
  • 125
    ml
    dried breadcrumbs
  • 1
    large egg, lightly beaten
  • 15
    ml
    milk
  • 100
    ml
    sunflower oil, for frying
  • 12
    leaves
    fresh rocket, to serve
  • 6
    lemon wedges, to serve
  • 60
    ml
    mayonnaise, to serve
 

Method

30
 
1. Simmer the fish steaks in a little water until they are cooked and the flesh flakes easily. Drain well and mix with the clams, potatoes and seasonings.

2. Shape into fish cakes. Put the breadcrumbs into a shallow bowl. Whisk the egg and milk in a separate bowl. Dip each cake into the breadcrumbs, then into the egg mixture and then back into the breadcrumbs again.

3. Heat a thin layer of sunflower oil in a non-stick frying pan. Fry the fish cakes over a medium heat until golden on both sides and cooked through. Serve on a bed of rocket leaves accompanied by mayonnaise and lemon wedges.

 

Read more on: fish/seafood  |  shallow-fry
 

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