Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Fish cakes are a versatile dish that can be enjoyed as a snack or a main course. They are crispy on the outside and tender on the inside, packed with flavor from fresh fish and herbs. This recipe combines simple ingredients to create a delightful meal that can be served with various sides. Perfect for family dinners or gatherings, these fish cakes are sure to win hearts!
Ingredients
– 400g white fish fillets (cod or haddock)
– 1 cup mashed potatoes
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– 1 egg, beaten
– 1/2 cup breadcrumbs
– Salt and pepper, to taste
– Oil for frying
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 20 minutes, with a cooking time of 15 minutes.
Nutritional Value
Each serving (1 fish cake) contains approximately 230 calories, 10g of protein, 12g of carbohydrates, and 15g of fat. This is based on a serving size of one fish cake for one person.
Step-by-Step Cooking Process
1. Begin by boiling the fish fillets in salted water until cooked through, about 10 minutes.
2. Drain and let the fish cool before flaking it into a bowl.
3. In a separate bowl, combine the mashed potatoes and flaked fish.
4. Add the chopped onion, minced garlic, parsley, and beaten egg to the mixture.
5. Season with salt and pepper, mixing until well combined.
6. Shape the mixture into small patties, about 2 inches in diameter.
7. Coat each patty in breadcrumbs for extra crunch.
8. Heat oil in a skillet over medium heat.
9. Fry the patties for about 4-5 minutes on each side, until golden brown.
10. Remove from the skillet and drain on paper towels before serving.
Alternative Ingredients
You can substitute the white fish with canned tuna or salmon for a quicker option. Additionally, sweet potatoes can replace regular potatoes for a different flavor profile. For a gluten-free version, use gluten-free breadcrumbs.
Serving and Pairings
Fish cakes are delicious served with a tangy tartar sauce or a fresh lemon wedge. Pair them with a light salad or steamed vegetables for a balanced meal. They also work well as an appetizer with dipping sauces.
Storage and Reheating
Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes until heated through. They can also be frozen for up to a month; just ensure they are well-wrapped.
Cooking Mistakes
– Avoid overcooking the fish to prevent a dry texture.
– Ensure the mixture is not too wet; it should hold together.
– Don’t skip the breadcrumbs; they add crucial texture.
– Fry on medium heat to cook evenly without burning.
– Allow the patties to rest before frying to firm up.
– Taste and adjust seasoning before cooking.
– Don’t overcrowd the pan while frying.
Helpful Tips
– Use fresh fish for the best flavor.
– Experiment with different herbs for a unique twist.
– Make mini fish cakes for bite-sized appetizers.
– Serve with a variety of sauces for added flavor.
FAQs
Can I use frozen fish for this recipe?
Yes, you can use frozen fish. Just make sure to thaw it completely and drain any excess moisture before using it in the recipe.
What can I do if the mixture is too wet?
If the mixture is too wet, add more breadcrumbs or a little flour to help bind it together.
Can fish cakes be made ahead of time?
Absolutely! You can prepare the mixture in advance and shape the patties. Store them in the refrigerator until you’re ready to cook.
How do I know when the fish cakes are done?
Fish cakes are done when they are golden brown on both sides and heated through in the center. A thermometer should read 145°F (63°C).
What side dishes go well with fish cakes?
Fish cakes pair well with a light salad, roasted vegetables, or even a side of coleslaw for a refreshing crunch.
Conclusion
In conclusion, fish cakes are a delicious and versatile dish that can be enjoyed in various ways. With this simple recipe, you can create a delightful meal that is sure to impress your family and friends. Whether served as a main course or an appetizer, these fish cakes will become a favorite in your kitchen.
Fish Cakes
Ingredients
- 400 g white fish fillets cod or haddock
- 1 cup mashed potatoes
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/4 cup fresh parsley chopped
- 1 egg beaten
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions
- Boil the fish fillets in salted water until cooked through, about 10 minutes.
- Drain and let the fish cool before flaking it into a bowl.
- Combine the mashed potatoes and flaked fish in a separate bowl.
- Add chopped onion, minced garlic, parsley, and beaten egg to the mixture.
- Season with salt and pepper, mixing until well combined.
- Shape the mixture into small patties, about 2 inches in diameter.
- Coat each patty in breadcrumbs for extra crunch.
- Heat oil in a skillet over medium heat.
- Fry the patties for about 4-5 minutes on each side until golden brown.
- Remove from the skillet and drain on paper towels before serving.
