La Cucina #22 - Fish Cakes

Dutch Fish Cakes

Makes 4 servings

Prep: 25 minutes
Cool: 30 minutes
Cook: 10 minutes

Shopping List:

• 450 gr or 1 pound small potatoes, scrubbed
• 85 gr or ½ [3 ounce] fillet skinless, boneless halibut fillets
• 225 gr or ½ pound skinless, boneless salmon fillets
• 475 ml or 2 cups milk
• 2 eggs, divided
• 30 gr or 2 tablespoons butter
• 1 gr or 1 pinch ground nutmeg
• 1 dash Worcestershire sauce
• salt and pepper to taste
• 120 gr or 1 cup dried bread crumbs, seasoned
• 235 ml or 1 cup oil for frying

TO MAKE:

1. Place the potatoes into a saucepan with enough water to cover.
2. Bring to a boil, and cook until tender, about 15 minutes.
3. Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk.
4. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets.
5. Drain off milk, and set fish aside.
6. When potatoes are done, drain, and place in a large bowl.
7. Mash potatoes with one of the eggs and the butter until fairly smooth.
8. Season with nutmeg, Worcestershire sauce, salt and pepper.
9. Mix in the fish, taking care not to break into too small of pieces.
10. Beat the remaining egg, and place on a plate.
11. Place bread crumbs on a separate plate.
12. Lightly flour your hands, and form the fish mixture into patties.
13. Dip each patty into the egg, then coat with breadcrumbs.
14. Place the fish cakes on a plate, and refrigerate for 30 minutes.
15. Heat ¼ inch of oil in a large heavy skillet over medium to medium-high heat.
16. Fry the fish cakes for about 3 minutes per side, or until golden brown.
17. Drain on paper towels, and serve fresh and hot.

Note: Serve with buns and tartar sauce, and a side of salad.

ENJOY !

Amount Per Serving
Calories: 515
Total Fat: 24.4g
Cholesterol: 168mg
Sodium: 797mg
Total Carbs: 46.4g
Dietary Fiber: 4g
Protein: 27.3g

PDF of this recipe: 20120607-Dutch-Fish-Cakes