This is a texture friendly fish recipe that freezes really well. If you don't enjoy the texture of fish (or someone in your family doesn't, maybe a kid) or if you want a fish recipe to have a different protein in your freezer that's the recipe for you.
The ingredients are fish (no matter which kind), potatoes, onion (optional), your favourite seasoning, eggs. Full recipe in the comments
by LightmoonWolfie
2 Comments
Ingredients for about 48 small fishcakes (about 8 servings):
– 1kg of fish, I used frozen cod fillets but you can also use whatever fish you find at a good price
– about 1kg of boiled potatoes
– 2 eggs
– 1 onion
– seasoning: I used salt, parsley, paprika and nutmeg
– breadcrumbs
– oil
Recipe:
Cook the fish the way you prefer: I recommend steaming or cooking in the oven, but pan or microwave is also fine.
Blend the fish in a food processor with the onion, to get a dry paste (you can also just mash the fish with a fork, if you want some bits). Put the fish in a bowl.
Add mashed potatoes in the fish until you reach preferred texture (or as you want to balance your macros). Add eggs and seasoning and mix.
Make fish cakes with your hands making balls a little more than 1 inch in diameter (3 cm) then press it to make a party.
Cover the cakes in breadcrumbs, spray them with a little of oil on top (I use olive oil) then bake them in the oven until golden brown. It will take about 25 minutes at 200°C, turn on the convection option for a better crisp.
I used leftover boiled potatoes for a simple mashed potatoes for dinner 🙂
Looks yummy. Im sure Nonna would be proud 💛😊