Filter
Reset
Sort ByRelevance
RIDGERAT
Fish cakes
Try these delicious fish cakes too
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
-
20 minMain dishdough for savory pie, fresh chives, fresh dill, lemon, fresh salmon fillet, smoked salmon fillet, medium sized egg, cream cheese chives, creme fraiche,quiche with two types of salmon
-
20 minMain dishLeerdammer cheese, mature farm cheese, garlic, dry white wine, cornstarch, whipped cream, flat leaf parsley, chives, nutmeg,cheese fondue with garden herbs and raw vegetables
-
20 minMain dishalmond shavings, four seasons pepper, olive oil, garlic, bullet steak, broccoli florets, potato wedges,grilled steak with pepper-garlic rub
-
30 minMain dishwhite asparagus, pasta shells, olive oil, garlic, Dutch shrimp, lemon zest, green herbs, Parmesan cheese,pasta with stir-fried asparagus and Dutch shrimps
Nutrition
395Calories
Sodium0% DV0g
Fat35% DV23g
Protein40% DV20g
Carbs8% DV25g
Fiber0% DV0g
Loved it