FISH CAKES

FISH CAKES

In this episode, I'd like to share with you my extremely easy, inexpensive and very yummy fish cake recipe. They will keep for up to 3 months in the freezer and for 2-3 days in the fridge. It is also a good recipe for kids who don't like fish!


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INGREDIENTS

2 cans tuna (320 gr. - 11 oz)
1 large potato
1 egg
1/2 lemon zest
1/2 cup bread crumbs
4 sprigs green onions
1 cup fresh parsley and dill
1 tbsp capers
1 bay leaf
Salt, pepper, paprika
sunflower oil for frying

DIRECTIONS:

Place the potato in a pan of water, add a pinch of salt, 1 bay leaf
bring to a boil and cook until tender.
Meanwhile, chop the veggies.
Coarsely chop the capers.
Combine the capers and veggies in a bowl, mix.
Grate the lemon zest on top.
(Grate the yellow skin only, avoid the bitter white pith underneath)
Add the drained tuna and mix.
Sprinkle freshly ground black pepper and paprika to taste.
Peel the potato, grate on top of the mixture.
Add 1/2 tsp or to taste salt.
Mix well.
Check for seasoning then add the egg and gently knead.
Shape a real tablespoonfull of the mix into a patty-shaped cake.
Then coat with bread crumbs and place on a plate.
Pop them into the fridge for at least half an hour before cooking.
To cook in a pan, heat 3-4 tbsp sunflower oil in a pan, fry until golden brown on both sides. (Cook them in batches)
Drain on paper towels and serve straight away.
To bake, preheat the oven to 200C (400F)
Line a baking sheet with parchment paper and drizzle with sunflower or olive oil.
Set the fish cakes on the baking sheet and drizzle a little oil over top.
Bake for 15 minutes, flip the cakes and bake another 15 minutes until golden brown.
Place on a serving plate and serve immediately.


READY :) Thank You For Watching!
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