Herby Fish Cakes Recipe




Herby Fish Cakes Ingredients

8 oz smoked-cod fillet, skinned and dice, d.
8 oz whiting fillet, skinned and diced
8 oz cooked, mashed potatoes, cooled.
2 spring onions, trimmed and
1 chopped
2 tsp chopped fresh parsley
1 egg, beaten
1 flour to dredge
1 oz cheddar or cheddar cheese, grated
4 oz breadcrumbs
3 tbsp sunflower oil
1 pitta bread, relish and mixed salad, to serve

A Recipe for
Herby Fish Cakes

 

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This Recipe for Herby Fish Cakes is one of thousands in the Recipes-to-go Barbecue Cookbook.


Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.



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This is a recipe for Herby Fish Cakes from the recipe cookbook of Recipes-to-go (Barbecue)


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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




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Herby Fish Cakes

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Peter Oakley






Herby Fish Cakes Directions

In a large bowl, combine fish, potatoes, spring onions, parsley and
egg. divide into six. Dust hands with flour and shape mixture into
balls. Flatten to form fish cakes.

Mix together grated cheese and bread crumbs. Coat cakes in cheese
mixture.

Wrap each fish cake separately in an 8 inch square sheet of waxed
paper. Freeze for at least 2 hours, preferably overnight.

Place fish cakes on a hot barbecue and cook for 15-20 minutes,
turning once and basting lightly with sunflower oil.

Source: CHAT Magazine

Serves: 6

 

 

 

 

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Herby Fish Cakes Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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