Fish cakes are quite universal in their popularity. However, each region has its own variant. Here’s one:
Recipe & Photo Credit - Gulfnews
Ingredients
450 g cod fish fillet 2 bay leaves 150 ml milk 350 g potatoes, boiled, peeled and mashed 1/2 teaspoon lemon zest 1 teaspoon each, chopped parsley and chives 1 egg, beaten Flour, for dusting 850 g breadcrumbs Oil for frying
Method
Cook fish in frying pan with bay leaves and milk until soft. Remove it from the pan and let it cool. Using a fork, flake the fish. Keep aside.
Mix potato with lemon zest, chives, parsley, salt and pepper. Add fish when cooled. Mix gently with potatoes until you get a dough that is not too soft and not too dry.
Divide the mixture into small portions and shape them into patties.
Mix breadcrumbs with a little plain flour and spread it over a baking sheet. Coat each patty with egg and then with the breadcrumb and flour mixture.
When all the patties are done, chill them for 30 minutes. Deep-fry in hot oil until golden brown. Serve with lemon and tartar sauce.
Recipe & Photo Credit - Gulfnews
Ingredients
2 bay leaves
150 ml milk
350 g potatoes, boiled, peeled and mashed
1/2 teaspoon lemon zest
1 teaspoon each, chopped parsley and chives
1 egg, beaten
Flour, for dusting
850 g breadcrumbs
Oil for frying
Method
Mix potato with lemon zest, chives, parsley, salt and pepper. Add fish when cooled. Mix gently with potatoes until you get a dough that is not too soft and not too dry.
Divide the mixture into small portions and shape them into patties.
Mix breadcrumbs with a little plain flour and spread it over a baking sheet. Coat each patty with egg and then with the breadcrumb and flour mixture.