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When the oil is hot, carefully lower the fish cakes into the pan. Put your aprons on and get kids cooking! In a bowl, combine all ingredients except for the flour and olive oil. You can have Easy Fish Cakes using 15 ingredients and 6 steps. Here is how you cook it.
Ingredients of Easy Fish Cakes
- Prepare 500 g of White Fish Offcuts OR Fillets (Frozen OR Fresh) *cod, whiting, etc.
- It's 1/2 cup of Milk.
- It's 1 of Bay Leaf.
- You need 1 of Onion *finely chopped.
- Prepare 2 tablespoons of chopped Parsley *OR Dill, Chives, Spring Onion, etc.
- Prepare 1 of Egg.
- Prepare 1/2 teaspoon of Salt.
- You need of Freshly Ground Pepper.
- Prepare 1/2 cup of Self-Raising Flour.
- Prepare of Oil for cooking.
- It's of <Parsley Cream Sauce>.
- It's 20 g of Butter.
- You need 1 of heaped tablespoon (20g) Flour.
- Prepare of Milk that is used to cook Fish *You would need about 200 ml Milk.
- You need 1 tablespoon of chopped Parsley.
When cool enough to handle, remove the skin and any bones and flake the fish. Heat a glug of oil in a heavy-based pan over a medium-high heat. Pick, chop and stir the herbs through the mayo, then serve with the fish cakes, and some watercress and lemon wedges, if you like. Place fish in a saucepan with enough water to cover.
Easy Fish Cakes instructions
- 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..
- 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’..
- 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..
- 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..
- Serve with your favourite sauce..
- *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..
Bring to the boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, mayo, seasoning, cracker crumbs and egg. Easy peasy fish cakes Instant mash is a useful store cupboard ingredient and perfect for these speedy fish cakes. Lightly dust with flour, dip in egg and then in breadcrumbs.
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