Fishcakes Recipe Video

Barry makes homemade fishcakes.

Summary

Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings2
CuisineCourse

Ingredients

 Potatoes300 Gram, peeled
 Mixed fish100 Gram
 Coriander1⁄4 Cup (4 tbs)
 Eggs1
 Salt and pepper To Taste
 Plain flour1 Tablespoon
 Oil4 Tablespoon (For deep frying)
For dressing
 Olive oil1 Tablespoon
 Zest of lemon1⁄2
 Pepper To Taste
For dusting
 Flour1 Tablespoon (For dusting)
For vegetables
 Oil1 Tablespoon
 Mixed vegetables100 Gram (broccoli, baby corn and carrot)
 Lemon1⁄2 , juiced

Nutrition Facts

Serving size

Calories 434 Calories from Fat 200

% Daily Value*

Total Fat 23 g34.7%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 131.7 mg

Sodium 254.6 mg10.6%

Total Carbohydrates 43 g14.2%

Dietary Fiber 5.6 g22.5%

Sugars 3.7 g

Protein 18 g36%

Vitamin A 20.6% Vitamin C 77%

Calcium 6.3% Iron 12.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. In a saucepan, boil water and add in the potatoes. Cook for 10 minutes.
2. In a colander, place the fish and cover with foil. Place that colander over the potatoes and cook for 8 ā€“ 10 minutes. Water level should be below the colander.
3. Meanwhile in a bowl, mix together olive oil, lemon zest and pepper. Add in the fish and mash well.
4. Drain the potatoes and mash well. Place in a large bowl and mix fish into it and mash thoroughly.
5. Dust the kitchen counter with flour and divide the fish mixture into 4 equal portions. Make patties and place in a baking pan. Cover with saran wrap and place in the fridge for 60 minutes.

MAKING
6. For Vegetables ā€“ In a large wok, heat olive oil and add in the vegetables. Pour in the lemon juice and stir well until done.
7. For Fish Cake ā€“ in a shallow pan, heat oil and place the cakes. Cook for 2 minutes on each side.

SERVING
8. Serve vegetables with fishcakes and 1/4th of lemon wedge.
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