Thursday, April 22, 2010

Leftover Fishcakes

from The Illustrated Kitchen Bible
10 oz. leftover snapper, flaked
1 cup mashed potatoes
2 scallions, minced
2 tbsp chopped parsley
grated zest and juice of ½ lemon
½ tsp Dijon mustard
salt and freshly ground black pepper
1/3 cup all-purpose flour
1 large egg, beaten
¾ cup dried bread crumbs
½ cup vegetable oil

Mix flaked fish, mashed potato, scallions, parsley, lemon zest and juice, and mustard together in a bowl. Season with salt and pepper.

Divide the mixture into 12 cakes. Place the flour in a small dish, the beaten egg in another, and the bread crumbs in a third dish. Roll each fishcake in the flour, then dip into the egg, and coat with the bread crumbs.

Heat the oil in a large frying pan over medium heat. In batches, add the cakes and cook about 5 minutes, turning once, until golden brown. Transfer to paper towels to drain. Serve hot.

Comments: Not bad, but a little bland. I used snapper instead of the smoked haddock called for in the recipe. Also didn’t have scallions or fresh parsley on hand so I had to make do with dried.

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