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    Quick Fish Cakes: Ingredients

    Uploaded by

    Gayathri
    This recipe provides instructions for making quick fish cakes using skinless cod, haddock or pollock fillets, Maris Piper potato, flour, olive oil, fresh herbs like dill and mayonnaise made with free-range eggs. The fish and grated potato are combined with flour and shaped into patties, then chilled before pan-frying in batches until golden brown. The cooked fish cakes are served with a herb-infused mayonnaise.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd

    Quick Fish Cakes: Ingredients

    Uploaded by

    Gayathri
    7 views1 page
    This recipe provides instructions for making quick fish cakes using skinless cod, haddock or pollock fillets, Maris Piper potato, flour, olive oil, fresh herbs like dill and mayonnaise made with free-range eggs. The fish and grated potato are combined with flour and shaped into patties, then chilled before pan-frying in batches until golden brown. The cooked fish cakes are served with a herb-infused mayonnaise.

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    This recipe provides instructions for making quick fish cakes using skinless cod, haddock or pollock fillets, Maris Piper potato, flour, olive oil, fresh herbs like dill and mayonnaise made with free-range eggs. The fish and grated potato are combined with flour and shaped into patties, then chilled before pan-frying in batches until golden brown. The cooked fish cakes are served with a herb-infused mayonnaise.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    7 views1 page

    Quick Fish Cakes: Ingredients

    Uploaded by

    Gayathri
    This recipe provides instructions for making quick fish cakes using skinless cod, haddock or pollock fillets, Maris Piper potato, flour, olive oil, fresh herbs like dill and mayonnaise made with free-range eggs. The fish and grated potato are combined with flour and shaped into patties, then chilled before pan-frying in batches until golden brown. The cooked fish cakes are served with a herb-infused mayonnaise.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Quick fish cakes

    Ingredients
     500 g skinless cod, haddock or pollock fillets, from sustainable sources

     1 large Maris Piper (250g)

     4 tablespoons plain flour

     olive oil

     2 tablespoons mixed fresh green herbs, such as dill, chives or parsley

     200 ml mayonnaise , made using free-range eggs

    Method

    1. Roughly chop the fish, then peel and grate the potato.
    2. Combine with the flour in a bowl, then season with sea salt and black pepper.
    3. Bring together with your hands and shape into 12 flat patties, then leave to chill
    in the fridge.
    4. Heat a glug of oil in a heavy-based pan over a medium-high heat. In batches of
    4, cook the fish cakes for 2 to 3 minutes on each side, until golden and crisp,
    then remove to kitchen paper to drain.
    5. Pick, chop and stir the herbs through the mayo, then serve with the fish cakes,
    and some watercress and lemon wedges, if you like.

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