March 14th, 2021
When deep sea fishing, you quickly end up with more fish than you can eat. Usually a big portion of the catch will land in the freezer. As the months go by, the fish won't get any better. These fish cakes are a delicious way to free up some space in your refrigerator compartment.
If you don't happen to have a freezer full of fish that needs to be eaten, you can simply buy some frozen pollock (Ufsi ♪ ) from your local supermarket.
Clean the fish and drain it well on a paper towel. Puree 2/3 of the fish into a smooth puree and 1/3 of it into a chunky puree. I really enjoy using the large 1250 ml electric mixer from Braun for this step. But of course any other standard blender will do the trick.
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Mince the scallions and parsley. Add all of the ingredients to the fish puree.
Use your hands to knead everything into a homogeneous mass. Now shape the cakes from the dough. Keeping your hands moist during this process will make the cakes stick together better so they don't fall apart once they enter the pan. Fry the fish cakes in a large pan at medium heat with plenty of butter on each side until they're crisp and golden brown.
You could serve the cakes as a burger with french fries. They also go really well with baked potatoes and carrots. Oder potatoe salad, or even sugar snaps or with...There are simply too many possibilities to enjoy these tasty fish cakes.
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