Author Jean Morrison
Recipe For Economical Fish Cakes
A family favourite. Adjust the quantity of potato up to 1.2 kgs to feed six people. Sometimes I have used a mixture of white potato and sweet potato and that works well. Serve with a colourful salad and Voila!
1 hour 30 minutes, includes chilling time
Cooking time: 35 minutes
Quantity: Serves 4
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900 gm potatoes or sweet potatoes, peeled and chopped
1 onion chopped finely
1 large can of salmon, tuna or mackerel, drained well and mashed a little
1/4 cup chopped parsley
1 tablespoon chopped capers (optional)
1 tablespoon chopped fresh dill (optional)
Salt and pepper
Dry bread crumbs to coat fish cakes
Oil to shallow fry
Boil and mash potatoes. Add onion, fish, parsley, capers, dill, salt and pepper and mix together well. It is easier to mix this together if you do it when the potato is still warm. Chill for an hour. Shape into 8 patties, press on the bread crumbs and shallow fry in oil, turning after about 15 - 20 minutes.
The following day my family like cold, left over, fish cakes squished down flat in a sandwich with lots of tartare sauce.
Seafood contains all nine essential amino acids. The protein in seafood is more readily broken down and absorbed than the protein in red meats and poultry. Most nutrition researchers now say that eating seafood once or twice a week may be beneficial in preventing coronary heart disease. Fish is full of protein but low in calories and low in fat, particularly saturated fat.
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