Zesty Fishcakes
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 cups floury potatoes (peeled and roughly chopped)
- 16 ozs skinned, white fish fillets
- 1 cup milk
- 2 bay leaves
- 2 scallions (finely chopped)
- 1 red chili pepper (seeds removed and finely chopped)
- 1 cup Corn kernel (finely chopped)
- 1 Tbsp fresh cilantro (finely chopped)
- 1 egg (beaten)
- 2 Tbsps Oil
- 1 tsp paprika
- Lime wedge (to serve)
Preparation
Kitchen utensils
2 Pots, 1 Skillet, 1 Baking sheet, 2 Bowls, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Whisk, 1 Slotted spatula, 1 Citrus juicer
Preparation steps
1.
Boil the potatoes in a large pan of salted water until soft.
2.
Meanwhile, put the fish fillets in a wide pan with the milk and bay leaves and simmer for 7 minutes or until the fish is cooked. Discard the bay leaves, reserve the milk and mash the fish flesh.
3.
Mash the potatoes with a little of the reserved milk then add the mashed fish, scallions, chilli, corn, cilantro and egg and season with salt and pepper.
4.
With wet hands, shape the mixture into patties. Heat the oil in a skillet, stir in the paprika and fry the fish cakes for 3 minutes on each side or until browned.
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