Ingredients with Measurements:
- 1 pound white fish fillets, such as cod or haddock
- 2 cups mashed potatoes
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 red bell peppers, roasted and peeled
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Place the fish fillets on a baking sheet and bake for 10-12 minutes, or until cooked through. Remove from the oven and let cool.
2. In a large bowl, combine the mashed potatoes, breadcrumbs, parsley, dill, salt, and black pepper. Flake the cooked fish into the bowl and mix well.
3. Form the mixture into 8-10 patties, about 2 inches in diameter. Place the beaten eggs in a shallow dish and the flour in another shallow dish. Dip each patty in the flour, then in the beaten eggs, and then back in the flour.
4. Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
5. To make the roasted red pepper sauce, place the roasted red peppers, mayonnaise, lemon juice, garlic, salt, and pepper in a food processor or blender. Pulse until smooth.
6. Serve the crispy fishcakes with the roasted red pepper sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Oven temperature: 400°F
- Skillet temperature: medium-high heat
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 28g
- Protein: 20g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or tuna.
- Instead of mashed potatoes, you can use sweet potatoes or cauliflower mash.
- Instead of breadcrumbs, you can use almond flour or panko breadcrumbs.
Variations:
- Add chopped onions or garlic to the fishcake mixture for extra flavor.
- Use different herbs, such as basil or cilantro, instead of parsley and dill.
- Add grated cheese to the fishcake mixture for a cheesy twist.
Tips and tricks:
- Make sure the fish fillets are cooked through before flaking them into the mixture.
- Use a cookie scoop to form evenly sized patties.
- Let the patties rest for a few minutes before cooking to help them hold their shape.
Storage instructions:
- Store leftover fishcakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the fishcakes in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the fishcakes on a bed of greens or with a side salad.
- Garnish with fresh herbs, such as parsley or dill.
Pairings:
- Serve with a glass of white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Garlic mashed potatoes or sweet potato fries.
Troubleshooting advice:
- If the fishcakes are falling apart while cooking, add more flour to the mixture to help bind it together.
Food safety advice:
- Make sure the fish fillets are cooked through before using them in the mixture.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Fishcakes have been a popular dish in many cultures for centuries, often made with leftover fish and potatoes.
Flavor profiles:
- The crispy fishcakes have a savory and slightly salty flavor, while the roasted red pepper sauce adds a sweet and tangy note.
Serving suggestions:
- Serve the fishcakes as a main dish for lunch or dinner.
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