Hot Fish Recipes

FISH CAKES

10 PORTIONS

Ingredients

Potatoes (prepared)                                                    1 kg

Cooked white fish                                                      500 g

Flour                                                                          50 g

Eggs                                                                           2

Breadcrumbs                                                             150 g

Salt

Pepper

Parsley (chopped)

Method

  1. Boil the potatoes in salted water until tender then dry and mash them.
  2. Mix the mashed potatoes with fish, chopped parsley and seasoning.
  3. Mould the mixture into 75 g medallion shaped cakes.  Coat in flour, egg wash and breadcrumbs.
  4. Deep fry in hot oil.  Allow 2 cakes per portion, garnish with fried parsley sprigs.

Note:  Tinned salmon may be used in lieu of fresh fish.  Tomato sauce may be served separately.

 

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