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How do you make healthy fish cakes?
They are the tastiest and healthiest fish cakes you will eat! Preheat oven to 350 degrees and set aside a large stone baking pans. Put the toasted bread slices in a food processor and process into crumbs. Put the cod pieces in the food processor and process until fish is shredded.
How to cook fishcakes in a pan?
Dip the fishcakes into the flour, then into the egg, and finally press into the breadcrumbs. Place the fishcakes in the fridge for approximately 30 minutes to firm up. Heat the sunflower oil in a frying pan then, using a spatula, carefully lower the fish cakes into the hot oil.
What is fish cake made of?
Fish cakes in various forms are eaten throughout the world and have a long history, dating back to ancient China nearly 4000 years ago. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs.
How to make fish cakes with mayonnaise?
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes. Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.