Filter
Reset
Sort ByRelevance
Clemmie King
Cod fish cakes
Fish cakes with cod, garden peas, mustard and dill.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
- 2 floury potatoes
- 1 liter fish bouillon tablet 2 tablets
- 250 g fresh cod fillet
- 1 medium sized egg
- 2 el semi sundried tomatoes jar of 295 ml
- 12 g fresh chives
- 100 g frozen garden peas
- 5 el mayonnaise
- 1 el coarse Zaanse mustard
- 1 tl dried dill
- 75 g bread crumbs
- 100 ml sunflower oil
- 1 el Ketchup
Kitchen Stuff
Directions
-
Peel and cut the potatoes into pieces and cook in the fish stock for 20 minutes. Divide the cod into pieces. Add the cod for the last 5 minutes. Drain, fine with the puree rammer.
-
Beat the egg. Cut the sundried tomatoes into pieces. Slice the chives. Add egg, tomato, chives, garden peas, pepper and salt. Let cool for 60 minutes.
-
Mix 3 tbsp mayonnaise, the mustard and the dill.
-
Form 12 biscuits of approx. 6 cm diameter and 2 cm thick of the fish puree. Sprinkle the breadcrumbs on a plate and roll the cookies through.
-
Heat the oil in a frying pan and fry the fish cakes in 2 portions in 6 min. Golden brown. Turn halfway. Serve with the mustard dip.
-
For the children: Replace the mustard with the ketchup. Mix with the rest of the mayonnaise.
Blogs that might be interesting
-
10 minAppetizerfrozen puff pastry, soft goat cheese, pear, whipped cream, fresh thyme, cooked beet,puff pastry cakes with pear and goat cheese -
55 minAppetizerpuff pastry, egg, sesame seeds, butter, onion, flour, mushroom broth, mushroom melange, fresh thyme leaves,tompoes of mushrooms -
20 minAppetizereggs (M), oil, roasted sesame seeds, sushi nori sheets, fresh ginger root, Japanese soy sauce, salt and pepper, watercress,japanese nori omelette rolls -
20 minAppetizercod fillet, lime, Red pepper, garlic, blood orange, orange, pomegranate seed, spring / forest onion, olive oil,ceviche of cod with orange
Nutrition
475Calories
Sodium29% DV695mg
Fat49% DV32g
Protein36% DV18g
Carbs10% DV30g
Fiber20% DV5g
Loved it