Fish Cakes (Rechauffee Cooking) |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 10-12 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 16ozs/1 lb fish (fillet or fleshy fish) 450g | 1/2 cup bread crumbs | 1/2 small sweet green peppers (bell peppers) |
| 1/4 of a small recardo | 1 beaten egg | 1/2 tsp each of salt, pepper, thyme |
| 1 small onion (minced) | 1 tblsp celery 15ml (or to taste) | |
| 1 | Flake or mash fish. |
| 2 | In a bowl put fish and all other ingredients. |
| 3 | Mix well. Shape into round balls, flatten slightly. |
| 4 | Heat fat in frying pan (skillet). |
| 5 | Roll again in bread crumbs. |
| 6 | Fry on each side until golden brown. Serve hot. |