I love the white fish, then to change a little of the baked fish I made pancakes or thai fish cakes if you prefer ! Pancakes made with potato for a complete meal perfect ! Serve with a good swig of lemon juice and why not a little bit of guacamole ?!

Here is a simple recipe that will appeal to the whole family and especially to the children !

Fish cakes and potatoes

Ingredients (for a dozen of cakes)

  • 2 back of white fish (hake, cod)
  • 4 large potatoes
  • 1 branch of celery with leaves
  • 1/2 bunch of parsley
  • The zest two lemon yellow
  • The zest of a lime
  • 2 eggs
  • 1 good pinch of Espelette pepper
  • 1 tbsp of caraway seeds
  • Milk
  • Flour
  • 1 bay leaf
  • Olive oil
  • Salt and pepper

Description

Preheat the oven to 200°.

In a dish, arrange the back of the fish, cover with milk, add the bay leaf, and a drizzle of olive oil, then cover with aluminum foil. Bake for 25 min.

During this time cook the potatoes in boiling salted water. Once cooked peel them and reduce them to a purée in a bowl.

Drain the cooked fish and flake the fish over the potatoes, the advantage of the back of fish it is that you will not have to sort the edges !

Chop the parsley and the celery stock to the knife.

Then add the zest of the lemons green and yellow, the Espelette pepper, the caraway seed, the parsley, the celery, eggs and salt and pepper. Mix well.

Flour the work plan and then take a pellet preparation and shape into patties, each a good centimetre thick. Repeat the operation until exhaustion.

In a saute pan, heat the olive oil then fry the patties about 2 minutes on each side.

Serve hot.

Written by Doc

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