Ingredients with Measurements:
- 1 cup dried fish, soaked overnight and drained
- 1 cup mashed potatoes
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped parsley
- 1 egg, beaten
- 1/4 cup milk
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1/4 cup vegetable oil
Special equipment needed:
- Food processor or blender
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. In a food processor or blender, pulse the dried fish until finely chopped.
2. In a mixing bowl, combine the chopped fish, mashed potatoes, breadcrumbs, onion, celery, parsley, egg, milk, salt, black pepper, and cayenne pepper.
3. Mix well until all ingredients are evenly distributed.
4. Form the mixture into small patties, about 2 inches in diameter.
5. Heat the vegetable oil in a frying pan over medium-high heat.
6. Fry the fish cakes until golden brown on both sides, about 3-4 minutes per side.
7. Remove from the pan and drain on a paper towel-lined plate.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- Makes about 12 fish cakes
Nutritional information:
- Calories: 120
- Fat: 6g
- Carbohydrates: 10g
- Protein: 7g
Substitutions for ingredients:
- Dried fish can be substituted with canned or fresh fish.
- Mashed potatoes can be substituted with sweet potatoes or yams.
- Breadcrumbs can be substituted with crushed crackers or cornmeal.
- Onion, celery, and parsley can be substituted with other herbs and vegetables of your choice.
Variations:
- Add chopped garlic or ginger for extra flavor.
- Use different types of fish for a variety of flavors.
- Add grated cheese to the mixture for a cheesy twist.
Tips and tricks:
- Soak the dried fish overnight to rehydrate it and make it easier to chop.
- Use a non-stick frying pan to prevent the fish cakes from sticking.
- Serve with a side of tartar sauce or hot sauce for dipping.
Storage instructions:
- Store leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat fish cakes in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve on a bed of lettuce or mixed greens for a colorful presentation.
- Garnish with chopped herbs or lemon wedges for added flavor.
Pairings:
- Serve with a side of coleslaw or potato salad for a classic fish and chips meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Coleslaw
- Potato salad
- French fries
- Roasted vegetables
Troubleshooting advice:
- If the fish cakes are falling apart in the pan, add more breadcrumbs to the mixture to help bind it together.
- If the fish cakes are too dry, add more milk or mashed potatoes to the mixture.
Food safety advice:
- Make sure to cook the fish cakes to an internal temperature of 165°F to ensure they are fully cooked and safe to eat.
Food history:
- Dried fish cakes are a traditional dish in many coastal communities around the world, where fish is a staple food.
Flavor profiles:
- Salty, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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