Fish Cake Recipe Without Potatoes

Easy Fish Cakes Without Potatoes Everyday Healthy …

WebJan 12, 2018 · 1 .Cut the fish into chunks and place in a food processor. Pulse a few times to break up the pieces but do not overprocess and …

Rating: 5/5(6)
1. Cut the fish into chunks and place in a food processor. Pulse a few times to break up the pieces but do not overprocess and turn into paste.
2. Transfer into a mixing bowl and combine with the rest of the ingredients (not the beaten egg). Stir thoroughly.
3. Make generous size round shapes pressing the mixture together ensuring it feels firm, not loose, then flatten gently to form fish cakes. Brush both sides with the beaten egg and coat with the remaining breadcrumbs.
4. In a large non-stick pan heat up about a tablespoon of the oil and fry the fish cakes over a medium heat for about 3 minutes on each side or until cooked through and nicely browned on the outside. Add a little more oil once you've turned them over. Remove from the heat and serve immediately.

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Easy Fish Cutlets Fish Cakes Without Potato Go …

WebOct 31, 2019 · Turn off the heat. 2 onions, 1 tomato, 2 teaspoons ginger-garlic paste, 1 teaspoon chili powder or cayenne pepper, 1/2 teaspoon …

Rating: 5/5(5)
1. Cook the fish fillet with 1/2 teaspoon salt in a large pot of water. Once the water starts boiling, let it simmer for 5 to 10 minutes depending on the thickness of the fillet. Remove from heat, cool and separate the flesh from bones and skin if any. Dry the flesh on paper towels. Transfer to a mixing bowl and mash well. (Note1)
2. Prepare the vegetables and seasoning mix: Heat 1 tablespoon of oil in a pan, saute the onions, minced ginger and garlic. After 5 minutes, add the tomatoes and saute until they are cooked and mushy. Add all the spices and 1 teaspoon salt and mix on low flame until you get an almost dry consistency. Turn off the heat.
3. Cool the mixture and add to the fish along with egg and cilantro. Dry-grind the oats coarsely (to the texture of breadcrumbs) and add to the mixture. Mix well.
4. Shape the mixture into about 15 lime-sized balls and flatten them into rounds. Heat the remaining oil in a pan and shallow-fry the fish patties on medium heat, turning them over until you get a uniform golden brown tint.

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