Fish Cakes #2
Homemade fish cakes are quite delicious. Serve with lemon wedges and parsley butter.
Ingredients
- 1/2 lb filleted white or smoked fish cooked, skinned and flaked
- 1/2 lb potatoes boiled and mashed
- 1 tsp spoon lemon juice
- 1 tbsp freshly chopped parsley
- Salt and freshly ground black pepper
- 1 tbsp milk if necessary
- Vegetable oil for frying
to coat:
- 1 egg beaten
- 2 oz dried breadcrumbs
Instructions
- In a mixing bowl combine the fish, potatoes, lemon juice, parsley and seasoning to taste, binding the mixture with the milk if too dry. On a floured board, shape the mixture into four cakes.
- Dip the cakes into the beaten egg, ensuring that they are evenly coated, then coat in the breadcrumbs.
- Heat the oil gently in a deep-fat fryer until it is hot enough to turn a stale bread cube golden in 20 to 30 seconds (180 - 190°C (350 - 375°F) on a deep-frying thermometer).
- Lower the cakes, two at a time, into the hot oil, increase the heat and fry until golden-brown on all sides. Drain on absorbent kitchen paper and serve immediately.
- The fish cakes may also be shallow fried in equal quantities of butter and oil for 5 to 7 minutes on each side or until golden brown.
Calories: 173 kcal
Carbohydrates: 21 g
Protein: 16 g
Fat: 3g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 70 mg
Sodium: 154 mg
Potassium: 465 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 151 IU
Vitamin C: 13 mg
Calcium: 50 mg
Iron: 2 mg