RECIPES-DETAILS - Le Grec

Fishcake

            
            

Fishcake

            
                  
  • servings: 4
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  • Additional info:
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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.
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NOTES

              

Enjoy!

                            
              
              
              

© Morehouse Food Canada Ltd. 2017 - All rights reserved.

          
  • 50 min
  • 4

preparation | servings | difficulty | appreciation

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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

Enjoy!

LEGEND :

preparation | servings
difficulty | appreciation

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