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Ingredient
Easy Fish Cakes
Introduce
Chef :
Hiroko ListonEasy Fish Cakes
When I wanted to make Fish Cakes on the other day, I couldn’t be bothered with cooking Mashed Potato to make them. ‘Why can’t I make Fish Cakes with Flour?’, I thought. And I tried. It was easy, collapse-free, and delicious. This ‘Easy Fish Cakes’ are basically savoury pancakes. Great for dinner, and children would love them. Or you can make small cakes that would be a perfect party finger-food.
Ingredient
Food ration :
4 Servings
1/2 cup
Milk
1
Bay Leaf
2 tablespoons
chopped Parsley *OR Dill, Chives, Spring Onion, etc
1
Egg
1/2 teaspoon
Salt
1/2 cup
Self-Raising Flour
20 g
Butter
1 tablespoon
chopped Parsley
Cooking instructions
* Step 1
Heat Fish, Milk and Bay Leaf in a frying pan over high heat and bring to the boil, then reduce the heat to simmer for a few minutes or until Fish are cooked. Set aside to cool.
* Step 2
Transfer the cooled (*warm is fine) Fish to a large bowl and flake coarsely using a fork. *Note: Do not waste the Milk, that can be used to make ‘Parsley Cream Sauce’.
* Step 3
Add Onion, Herb, Egg, Salt and White Pepper, and mix to combine. Add Self-Raising Flour and combine. Add extra 1-2 tablespoons if required.
* Step 4
Heat a generous amount of Oil in a frying pan over medium low heat, and cook until golden on both sides and cooked through. *Note: Cook them in the same way as cooking pancakes.
* Step 5
Serve with your favourite sauce.
* Step 6
*How to make ‘Parsley Sauce’: Melt Butter in a small saucepan. Add Flour and stir using a wooden spoon until smooth. Gradually add the reserved Milk, stirring constantly, until desired thickness is achieved. Add some finely chopped Parsley leaves and mix well.
Note: if there is a photo you can click to enlarge it
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