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Tags: Meats & Fish Cakes & Cookies
400 grams poached fish filets
4 large potatoes
20 grams of margarine
parsley, salt, pepper and nutmeg
2 tbsp milk
fine bread crumbs
oil to deep fry
Poach the fish, allow to cool and cut into small pieces. Peel and boil the potatoes for about 25 minutes and let them cool. Finely chop the onion. In a skillet heat the margarine and sauté the onion. Chop the parsley. With a fork, mash the potatoes in a bowl and mix in the fish, onion and half of the parsley. Season to taste with salt, pepper and nutmeg. Add some milk if the mix is too stiff. Form the mix into four tight patties. Break the egg, add a tablespoon of milk and mix. Dip the patties in the egg-milk mix and then coat them with the bread crumbs.
In a large, thick skillet, heat the oil thoroughly and deep fry the fish cakes. Drain them on absorbent paper and serve with a green salad, home fries, mayonnaise or mustard. Garnish with parsley.