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Ingredients
6 portion(s)
Fish Cakes
- 3 slices bread
- 1/2 bunch parsley
- 4 pieces lemon rind
- 1/2 bunch spring onions
- 200 grams mashed potato, Prepared earlier.
- 200-300 grams White Fish Fillets, I prefer Hoki
- 2 eggs
- 1 dash Salt & Pepper
- 1 tablespoons olive oil
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Recipe's preparation
- Preheat oven to 180c.
Add slices of bread to the bowl to make breadcrumbs 10 secs/Sp 9. Set aside.
Place parsley and lemon rind in bowl and chop 5 sec/Sp 8.
Scrape down sides of bowl and add spring onions. Chop 5 sec/Sp 5.
Add fish fillets to bowl and chop 10 sec/Sp 5.
Scrape down sides of bowl and add mashed potato, one egg and the salt & pepper.
Mix for 15 sec/Rev/Sp 4.
Beat remaining egg in seperate bowl.
Make fish mixture into small patties.
Dip patties in raw egg mix and coat with breadrumbs.
Shallow fry each side for about 2 minutes or until slightly golden.
Set fish cakes onto baking tray and place in oven for 10 - 15 minutes.
Serve with tartare sauce, lemon wedges and salad.
Fish Cakes
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Accessories you need
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Spatula TM5/TM6
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11
Tip
This is a great way to use up leftover mashed potato. I always have hoki fish fillets in the freezer.
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Comments
Add a commentVery tasty. My mash was a bit runny so in the end...
Very tasty. My mash was a bit runny so in the end I rolled the crumbs into the mix.