Baked Fish Cake

Baked Fish Cake

Serves: 4
 
 
Fish and Seafood
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Baked Fish Cake, you'll need:
  • 1
  • 1/2 lb Potatoes peeled
  • 1 lb White fish fillet Salt (to taste) Grd white or black pepper Freshly
  • 2 tbsp Butter
  • 4 tbsp Milk Grated peel of
  • 1/2 lemon
  • 2 tbsp Parsly fresh chopped
  • 1 tsp Anchovy extract(optional)
  • 3 tbsp All-purpose flour
  • 2 tbsp Oil

Method

  • Cut the potatoes into chunks and place then in a saucepan with enough water to cover adding a little salt if liked
  • Heat until just about to boil
  • Meanwhile lay the fish on a plate or dish to cover the saucepan and cover it with a second plate lid or foil
  • Put the fish on the pan when the water is boiling then reduce the heat so water does not froth over
  • Cook the potatoes until tender-10-15 minutes if the chucks are faily small
  • Set the aside without uncovering it
  • Drain and mash the potatoes beating the well until smooth
  • Mix in the butter milk lemon peel parsley and anchovy extract is used Preheat oven to 400 degrees
  • Grease a quicke dish or baking pan
  • Pour any cooking juices from the fish into the potato mixture
  • Flake the flash off the skin discarded any bones and at it to the potatoes
  • Mix well adding seasoning to taste
  • Use a large spoon to place the fish mixture in a mound on the prepared dish or pan but do not flatten it until it is all in mounded up
  • Flatten the top of the mixture sightly then sprinkle it with a little of the flour
  • Use a spatula and slice to flatten the mixture into a little neat circle about 7" across
  • Pat the sides with the knife and the top with slice to that the mixture is even and neatly shaped keep sprinkling with the flour to coat the outside evenly
  • Trickle the oil over the fish cake and bake it for about 30 minutes until well browned
  • Cut into wedges to serve.
Nutritional Facts (Per Serving)
No nutritional facts available.
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