Fish Patties with Spinach
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Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- For the spinach
- 17 cups Spinach
- ⅞ cup cream
- 1 cup Parmesan (chopped)
- salt
- peppers
- Nutmeg
- 1 tsp stock granule
- For the salmon cakes
- 11 ozs Salmon fillet
- 1 cup cooked potatoes
- 0.333 cup flour
- 1 egg
- 2 tsps Mustard
- salt
- peppers
- Nutmeg
- breadcrumbs
- In addition
- Oil (deep-frying)
Preparation steps
1.
Wash and sort the spinach. Put into a pan dripping wet and sweat briefly. Add the cream and cook gently until the spinach collapses, then season with salt and pepper and add nutmeg and stock granules to taste. Scatter with chopped Parmesan.
2.
Heat the oil in a pan (it is hot enough when bubbles form on the handle of a wooden spoon held in the oil).
3.
Puree the fish fillet. Push the potatoes through a potato ricer and add to the fish with the egg, flour, mustard, salt, pepper and nutmeg. Knead to a smooth, shapeable mixture, kneading in a few breadcrumbs if it is too moist. With moistened hands form into 12-16 cakes and fry in the oil until golden brown. Drain on paper towel and serve on plates with the creamed spinach.
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