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Clemmie King
Cod fish cakes
Fish cakes with cod, garden peas, mustard and dill.
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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
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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.
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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.
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Mix 3 tbsp mayonnaise, the mustard and the dill.
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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.
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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.
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For the children: Replace the mustard with the ketchup. Mix with the rest of the mayonnaise.
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Nutrition
475Calories
Sodium29% DV695mg
Fat49% DV32g
Protein36% DV18g
Carbs10% DV30g
Fiber20% DV5g
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