Fish Cakes! Something new that we have never tried before. The girls and I loved them.
Makes 12 fish cakes
Salmon fillet, a little over 1 lb
2 lbs of Idaho Potatoes
1 to 1 1/2 Cups of Milk
Zest of 1 Lemon
Black Pepper & Salt
1/2 Bunch of Parsley
1 cup Bread Crumbs
1/2 cup of Flour
1. Peel, cut and boil the potatoes until they pierce easily. Drain the potatoes and set aside.
2. Put fish into a pan with bay leaf, lemon zest, black pepper and a couple sprigs of parsley. Then add milk until it covers most of the fish. Put pan over medium heat and let milk come slowly to a boil. Let simmer until the fish is a soft pink and cooked. Let fish cool.
3. Mash potatoes with a few tablespoons of the “fish milk” and some pepper and salt.
4. Take the fish out of the liquid and shred (use fingers to take out any bones). Combine the fish with the potatoes and some more parsley sprigs cut up.
5. Get your 3 pans ready: one with the whisked eggs, one with bread crumbs and one with flour. Form your potato/fish/parsley patties. Dip into flour, then egg, then bread crumbs.
6. You will cook these about 3-4 minutes on each side in a pan with olive oil and butter on medium heat. I keep them warm in the oven while I cook the others.
I wish I had thought of some sauce to go on top. The girls ate them with ketchup and my husband had his with a flavored mayo. But next time I’ll think up some sort of sauce. But they were good and very kid friendly! Safe flavors for the kiddos. They loved them and had fun helping with the first part of the recipe.
Tags: fish cakes