Try this How to cook the perfect fishcakes recipe, or contribute your own.
Suggest a better descriptionhttps://www.theguardian.com/lifeandstyle/wordofmouth/2011/jun/16/how-to-cook-perfect-fishcakes
1. Peel the potatoes and cut into evenly sized chunks. Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy. Drain and put back into the hot pan for a minute to dry off, then roughly crush them with a fork, so they're a mixture of mash and larger lumps.
2. Meanwhile, put the fish into a large pan and just cover with water. Bring to a simmer, then gently cook for 3–5 minutes, depending on the size of the fillets, until the skin, if any, pulls off easily, and it's just beginning to flake. Drain, skin if necessary and set aside to cool, then break into large flakes and add to the potatoes.
3. Stir in the chives, capers and anchovies. Season lightly, and mix together gently, adding a little of the beaten egg to bring the mixture together into patties – it shouldn't be too sloppy. Use your hands to form into four large cakes or six smaller ones.
4. Put the remaining egg in a shallow bowl, and tip the flour and breadcrumbs on to separate saucers. Dip each fishcake in turn into the flour, the egg, and finally the breadcrumbs until thoroughly coated. Put into the fridge for at least half an hour to firm up.
5. Heat a frying pan with the butter and oil until the butter begins to foam. Add the fishcakes, in batches if necessary, cook for 5 minutes on a medium-high heat until golden and well crusted, then turn them carefully over and repeat on the other side.
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Serving Size: 1 (806g) | ||
Recipe Makes: 1 | ||
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Calories: 751 | ||
Calories from Fat: 153 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17g | 23 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 4.5g | ||
Cholesterol 186.1mg | 57 % | |
Sodium 677.9mg | 23 % | |
Potassium 1832.1mg | 48 % | |
Total Carbohydrate 129g | 38 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 121.2g | ||
Protein 22.3g | 32 % | |
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: 751
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