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This healthy, fast and easy to make fish cakes recipe makes a great lunch or dinner side dish or main course for all ages. Tastes wonderful accompanying a meat main course. This recipe serves 4.
INGREDIENTS:
1/2 lb. potatoes, peeled, diced and boiled
1/2 lb. cooked lotte fish, skinned, deboned and chopped
1 tbsp. butter, melted
1 tsp. parsley, chopped
1 tsp. cilantro, chopped
1 green chili, chopped
1 tsp. oregano
1 tsp. Jerk seasoning
1 onion, diced
2 cloves garlic, crushed
1 tsp. salt
1 tsp. black pepper
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 cup breadcrumbs
salad to serve
buttered rolls to serve
METHOD:
Preheat grill to hot and put oven rack in top middle of oven. Meanwhile, heat butter. Add onion and garlic. Fry gently until starting to go golden. Add parsley and cilantro. Cook until dark green, about 4 minutes. Add chili pepper and Jerk seasoning. Fry for 2 minutes and set aside.
Using a food processor, puree potatoes, half the lotte fish meat, onion mixture (including butter) , salt, black pepper and 1 egg in a bowl. Fold in remaining lotte fish for texture.
Divide mixture into 24 portions. Dust hand with flour and make each portion into a ball. Dust each portion with flour and brush with remaining egg. Dip each one in breadcrumbs and put on a non-stick pan. Grill for 5 minutes each side until golden. Serve hot with a salad and buttered rolls to serve as a great accompaniment to meat and poultry for a tasty dinner.
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