Fish cakes

Name: fish cakes
Total time: 45 min
Yield: 4
Ingredients: 400 gram crumbly potato cleaned up; 400 gram coalfish fillet thawed; 100 milliliters oil; 1 onion shredded; 1 teaspoon paprika; 1 pinch nutmeg; 1 bunch parsley minced meat; 2 tablespoon flour; 4 thin slice lemon

Try these delicious fish cakes too

Ingredients

Kitchen Stuff

1 baking paper

Directions

Boil the potatoes with peel in 15 to 20 minutes just done. Let them cool down and peel them. Talk them fine and sprinkle with salt and pepper.
Sprinkle the fish with salt and drain well in a colander.
In the meantime, heat 2 tablespoons of the oil on low setting and fry the onion with the paprika powder in soft and light brown for about 5 minutes.
Dab the fish well with kitchen paper and cut into small pieces.
Mix with the potato crumbs, the fried onion, salt and pepper and a pinch of nutmeg, 2 tablespoons of the parsley and the egg to a smooth mass. Add some flour if the mixture is too moist.
Make two portions of the mixture with two spoons and put them on a plate. Let stiffen for one hour in the refrigerator or freezer.
Heat the rest of the oil on medium height in a high pan with non-stick coating and bake the biscuits per 4 in about 4 minutes per side brown and cooked.
Do not let the oil get too hot, otherwise the biscuits will turn brown faster than cooked. Sprinkle with the rest of the parsley and serve with a slice of lemon.