Fishcake
- servings: 4
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
4
potatoes
-
-
fish filet of your choice
400 grams
4
eggs
-
2 cup
breadcrumbs
-
-
A few green onions
-
1
Le Grec Garlic & Parmesan dip
-
-
Lemon juice
-
2 table spoon
dill
-
-
Pinch of salt and pepper
-
PREPARATION
- Preheat oven to 400 °F.
- Peel, wash, and dice the potatoes. Place in boiling water and cook for 10 to 12 minutes. Drain the water, and mash the potatoes.
- In a saucepan, bring a small amount of salted water (just enough to cover the fish filet) to a boil, add the lemon juice and fish. Reduce the heat to medium and poach the fish for appr oximately 5 minutes.
- In a bowl, flake the fish.
- Incorporate the mashed potatoes, 2 of the eggs (beaten), and the dill. Add salt and pepper.
- From the mixture, form 10 fishcakes.
- In a bowl, beat the 2 remaining eggs in 2 tablespoons of water.
- Dip the fishcakes in the beaten eggs, and then in the breadcrumbs.
- Place the fishcakes on an oven tray and bake at 350 degrees for 15 to 20 minutes, until the fishcakes become a golden color. Turn the fishcakes over at the midway point.
- Garnish the fishcakes with the green onions.
- Serve with Le Grec Garlic & Parmesan Dip.
NOTES
| Imperial | Metric | |
|---|---|---|
| 4 | potatoes | - |
| - | fish filet of your choice | 400 grams |
| 4 | eggs | - |
| 2 cup | breadcrumbs | - |
| - | A few green onions | - |
| 1 | Le Grec Garlic & Parmesan dip | - |
| - | Lemon juice | - |
| 2 table spoon | dill | - |
| - | Pinch of salt and pepper | - |
PREPARATION
- Preheat oven to 400 °F.
- Peel, wash, and dice the potatoes. Place in boiling water and cook for 10 to 12 minutes. Drain the water, and mash the potatoes.
- In a saucepan, bring a small amount of salted water (just enough to cover the fish filet) to a boil, add the lemon juice and fish. Reduce the heat to medium and poach the fish for appr oximately 5 minutes.
- In a bowl, flake the fish.
- Incorporate the mashed potatoes, 2 of the eggs (beaten), and the dill. Add salt and pepper.
- From the mixture, form 10 fishcakes.
- In a bowl, beat the 2 remaining eggs in 2 tablespoons of water.
- Dip the fishcakes in the beaten eggs, and then in the breadcrumbs.
- Place the fishcakes on an oven tray and bake at 350 degrees for 15 to 20 minutes, until the fishcakes become a golden color. Turn the fishcakes over at the midway point.
- Garnish the fishcakes with the green onions.
- Serve with Le Grec Garlic & Parmesan Dip.
NOTES
Enjoy!
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
50 min
4
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| 4 | potatoes | - |
| - | fish filet of your choice | 400 grams |
| 4 | eggs | - |
| 2 cup | breadcrumbs | - |
| - | A few green onions | - |
| 1 | Le Grec Garlic & Parmesan dip | - |
| - | Lemon juice | - |
| 2 table spoon | dill | - |
| - | Pinch of salt and pepper | - |
PREPARATION
- Preheat oven to 400 °F.
- Peel, wash, and dice the potatoes. Place in boiling water and cook for 10 to 12 minutes. Drain the water, and mash the potatoes.
- In a saucepan, bring a small amount of salted water (just enough to cover the fish filet) to a boil, add the lemon juice and fish. Reduce the heat to medium and poach the fish for appr oximately 5 minutes.
- In a bowl, flake the fish.
- Incorporate the mashed potatoes, 2 of the eggs (beaten), and the dill. Add salt and pepper.
- From the mixture, form 10 fishcakes.
- In a bowl, beat the 2 remaining eggs in 2 tablespoons of water.
- Dip the fishcakes in the beaten eggs, and then in the breadcrumbs.
- Place the fishcakes on an oven tray and bake at 350 degrees for 15 to 20 minutes, until the fishcakes become a golden color. Turn the fishcakes over at the midway point.
- Garnish the fishcakes with the green onions.
- Serve with Le Grec Garlic & Parmesan Dip.
NOTES
Enjoy!
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difficulty | appreciation