John Myers
Homemade Fish Cakes
The perfect homemade fish cakes recipe with a picture and simple step-by-step instructions.
- 1500 g Pollack fillet
- 1 bunch Parsely
- 1 Splash Lemon
- 90 g Toast without crust
- 300 g Cream
- 2 tsp Tomato paste
- 1 Splash Mustard extra hot
- Salt pepper
- Cut 1 / 3 of the pollack fillet into small cubes (same as tartare), cut the rest into large cubes. Then remove the crust from the toast and pick it up. Put in a bowl and pour the cream over it. Min. Let soak for 10 minutes.
- Put the large cubes in a blender and add the toast. Then add half of the parsley and mix well.
- In a bowl, mix the small pieces of fish with the farce and the lemon, as well as the spices, tomato paste and mustard. Chop the rest of the parsley and stir in as well.
- Now take a pan and add some oil (if you like it spicier, you can use chilli oil) and add a small spoon of the farce and finish frying. Try this meatball and, if necessary, season the rest of the farce. Then fry the rest.
- Tip 5: If you don’t sear them too much, you can freeze the leftovers and finish cooking them if necessary. Tip 2: Salmon also tastes very good or try other types of fish. Tip 3: Remoulade goes very well with it and boiled potatoes or French fries or simply put in the bread roll.
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