Fish Cakes
Smoked fish Cakes
ingredients
4 heaped tablespoons mayonnaise
3 eggs
1 teaspoon ground white pepper
1 tablespoon of Coleman’s hot mustard
1 tablespoon fresh garlic purée
2 cups of breadcrumbs
two tablespoons chopped parsley
450 g smoked fish, diced or pulled into small pieces
mix all the ingredients, except the fish, together thoroughly, then gently add the fish
place heaped tablespoons on a plate of more breadcrumbs and press down coating the bottom of each fishcake with crumbs
place a quarter of cup of olive oil in a heavy pan and heat stop place the crumb coated cakes in the hot oil and flatten gently. Cook until the bottom side of each is nicely brown and crisp, then turn and continue cooking until browned on both sides and hot all the way through.
Makes approximately 24 fishcakes
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ingredients
4 heaped tablespoons mayonnaise
3 eggs
1 teaspoon ground white pepper
1 tablespoon of Coleman’s hot mustard
1 tablespoon fresh garlic purée
2 cups of breadcrumbs
two tablespoons chopped parsley
450 g smoked fish, diced or pulled into small pieces
mix all the ingredients, except the fish, together thoroughly, then gently add the fish
place heaped tablespoons on a plate of more breadcrumbs and press down coating the bottom of each fishcake with crumbs
place a quarter of cup of olive oil in a heavy pan and heat stop place the crumb coated cakes in the hot oil and flatten gently. Cook until the bottom side of each is nicely brown and crisp, then turn and continue cooking until browned on both sides and hot all the way through.
Makes approximately 24 fishcakes
For more recipes please feel free to Click here