Fish Cakes

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Fish Cakes
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation

Ingredients

for
4
Ingredients
50 grams
50 milliliters
½ bunch
Perch fillet ((250 g or approximately 9 oz each)
1
fresh cracked Pepper
½ teaspoon
½ teaspoon
Ginger root (finely chopped)
½
Garlic clove (finely chopped)
½ teaspoon
grated Lemon peel
1 splash
also
4 tablespoons

Preparation steps

1.

Cut the white bread into small cubes and place in a bowl. Pour the milk over the bread cubes and soak, covered. Rinse, trim and cut scallions into thin rings.

2.

Rinse perch and pat dry. Cut the fillets into very small cubes and place in a bowl. Add the egg yolk, soaked white bread cubes and scallion rings and mix with hands. Add salt, pepper, curry powder, ginger, garlic, lemon zest and lemon juice to fish and mix.

3.

With wet hands, shape fish mixture into small meatballs and roll in white bread crumbs. Heat the oil in a pan and fry the patties on low heat until golden brown on each side, about 5-6 minutes. Remove the fish cakes and drain on paper towel. Serve on plates garnished as desired.