Fish cakes can be delicious, but they sometimes look more like potato croquettes with some stray threads of fish. No problem, you can also make them yourself.
Bring the potatoes to the boil. In the meantime, finely chop the onion and chili pepper (without seeds) and press the garlic. Set aside. Coarsely chop the celery and put it aside.
Fry the cod fillet in a knob of butter until translucent, set aside. In the same pan (with a splash of oil if necessary), fry the onions, garlic and chilli along with a teaspoon of tomato paste. Collect the whole in a bowl. Separate the cod, but not too fine.
Drain your potatoes, mash them with a fork and place in a large bowl. Add the cod, onion-garlic-chili mixture and celery, a beaten egg and a tablespoon of flour. Mix together gently and evenly. Make round discs (diameter of 4 cm, thickness of 2 cm). If they are too soft, add a little more flour. Cover them with a layer of breadcrumbs. Cover and let it set in the fridge for a while.
Brown the fish cakes in the hot oil. Delicious on a baguette (with ketchup) or with a freshly sour salad.
Necessary for 2 people:
– 300 gr of cod
– 300 gr floury
– 1 onion (chopped
– 1/2 chili pepper
– 1 tsp tomato paste
– 2 cloves of garlic (pressed)
– 10 gr celery leaves (chopped)
– 1 et flour, 1 small egg
– butter. salt
– oil for frying
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