Classic Fish Cakes Recipe
These crunchy Fish Cakes are utterly yummy! I eat these savory fish flatcakes as meal appetizers as well as snacks. You can eat them as a side course too! Try out these easy to bake Fish Cakes and tell me if you like them
Ingredients
| 1 slice bread, made into crumbs | ||
| 1/2p skim milk | ||
| Dash dill | ||
| 4 ounces cooked fish, ground, minced or chopped | ||
| 1/2 cup tomato juice, reduced by half | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Reserve 3 tablespoons bread crumbs and 2 tablespoons skim milk.
Combine remaining crumbs and milk in saucepan and heat for 10 minutes to make thick white sauce.
Add salt, pepper and dill.
Stir in fish.
Refrigerate mixture on flat plate for about 30 minutes, to make shaping easier.
Make into flat cakes.
Dip cakes in reserved bread crumbs seasoned with salt and pepper.
Bake at 375° F. about 30 minutes, on non-stick baking sheet.
Combine tomato juice with reserved milk and any remaining crumbs, heat and serve over fish with more dill.
Combine remaining crumbs and milk in saucepan and heat for 10 minutes to make thick white sauce.
Add salt, pepper and dill.
Stir in fish.
Refrigerate mixture on flat plate for about 30 minutes, to make shaping easier.
Make into flat cakes.
Dip cakes in reserved bread crumbs seasoned with salt and pepper.
Bake at 375° F. about 30 minutes, on non-stick baking sheet.
Combine tomato juice with reserved milk and any remaining crumbs, heat and serve over fish with more dill.
Chef
