Friday - - Recipe Cards -

Prep time 30 mins Cook­ing time 15-35 mins Makes 10-12 Oil, for shal­low fry­ing Tartare sauce and fries, to serve FOR THE FISH CAKES: 300g pota­toes, peeled and cubed 500g cooked fish, skin re­moved and flaked coarsely (choose a flaky white fish such as cod or sole) 4 tbsp grated onion 4 tbsp finely chopped Ital­ian pars­ley Nut­meg, a pinch 1 egg, beaten FOR THE CRUMB COAT­ING: Cake flour, beaten egg and bread­crumbs, as re­quired Boil pota­toes in salted wa­ter un­til ten­der, mash and sea­son with salt and pep­per. Let it cool down, then mix with flaked fish. Add the re­main­ing in­gre­di­ents. Shape the mix­ture into 10-12 fish cakes. Coat the fish cakes in cake flour and dust off the ex­cess. Dip the cakes in the beaten egg, then coat them in bread­crumbs. Re­frig­er­ate for 2 hours or freeze for 15 min­utes. Heat oil in a fry­ing pan and shal­low-fry the fish cakes in hot oil un­til golden brown on both sides. Drain on kitchen pa­per towel and serve with tartare sauce and fries.

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