This recipe is really for Ann. She like fishcakes and can't buy good ones,and her recipe falls apart. I'll be keen to see her comments once she's tried it.
Bake or boil the potatoes in their skins.
When cooked, skin and mash them.
Cook the fish in a covered greased dish in a medium oven (180C),
until the bones and skin come away easily. Remove the skin and bones, flake the fish.
Make quite a stiff sauce with the butter, flour and infused milk, plus any liquid given out by the fish while it cooked. ( I don''t always infuse the milk.)
Mix the potato, fish, chopped hard-boiled eggs and sauce. Season and leave to cool, preferably over- night. When cold make small, round flat cakes or
cork shapes; roll them in flour and pat smooth.
Dip into beaten egg, then breadcrumbs, and fry three or four minutes in hot deep fat.
Drain on kitchen paper and keep warm until ready to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 8 | ||
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Calories: 207 | ||
Calories from Fat: 98 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.9g | 15 % | |
Saturated Fat 6.3g | 32 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 94mg | 29 % | |
Sodium 94.4mg | 3 % | |
Potassium 479.2mg | 13 % | |
Total Carbohydrate 23g | 7 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 20.5g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 207
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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