Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, fish cakes. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Fish cakes is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. Fish cakes is something which I’ve loved my entire life. They’re nice and they look wonderful.
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish.
To get started with this particular recipe, we have to first prepare a few components. You can cook fish cakes using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Fish cakes:
- Prepare 3 potatoes
- Prepare 1/2 bunch kale
- Take 50 ml olive oil
- Make ready 200 g fish hot smoked (cod or salmon works well)
- Make ready 50 g whole wheat flour
- Prepare 1 egg beaten
- Take 50 g polenta
- Take 20 g linseeds
- Take 50 ml macadamia nut oil
- Prepare salt
These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level. Fish cakes are Irish traditional fare at its very best. These little wonders are created by combining mashed potatoes, flaked cooked fish, and herbs, then formed into individual cakes and coated in.
Instructions to make Fish cakes:
- Chop the potatoes (but don't peel) and boil for 15 mins
- De-stem and chop the kale and steam for 5 mins (I normally steam above the potatoes)
- Once the potatoes are cooked, drain well and mash, stir in the olive oil, kale and fish
- Once the mixture is cool enough to handle form into 6 cakes
- Place the flour on one plate, the beaten eggs on another and the polenta and linseeds on a third
- Coat the fishcakes in the flour, eggs and polenta
- Heat the macadamia nut oil in a pan and fry the fishcakes on each side until crispy
- Season with salt, then serve with chilli sauce, ketchup and mayonnaise
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