Fish cakes with potatoes, cheese and herbs

Potato Escalope 523 Last Update: Aug 07, 2021 Created: Aug 07, 2021 0 0 0
Fish cakes with potatoes, cheese and herbs
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy
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This cutlet recipe will help out great if the mashed potatoes and fried fish are left over from the evening. Knead fried boneless fish with a fork, add mashed potatoes with cheese, herbs and mustard, roll in breadcrumbs and fry in a pan.

Ingredients

Directions

  1. Prepare all the ingredients you need.
  2. Take any fish, the main thing is that there are not too many bones in it - this will complicate the task.
  3. Peel and wash the potatoes.
  4. Breadcrumbs can be taken ready-made. I cooked them the day before: I dried the slices of bread in the oven at 180 degrees for 15 minutes, turning them over once during this time, and then chopped them with a blender.
  5. You can take any greens; not only fresh, but also dried greens are suitable.
  6. Pour the potatoes in a saucepan with water and boil until tender. The time depends on the size of the tubers, I had small ones (50-60 g each), so I cooked for 20 minutes. Salt the potatoes at the end of cooking.
  7. Drain all the water from the finished potatoes. Mash the potatoes with a mashed potato and cool.
  8. Wash the fish thoroughly. Remove the skin from the fish fillet, cut off the fins. Remove bones if present.
  9. The weight of the fish without skin and bones is 350 g.
  10. Sprinkle the fish with salt and pepper on both sides.
  11. Preheat a skillet and melt half of the butter (30 g) in it.
  12. Fry the fish over medium heat for 5 minutes on each side. Transfer the fried fish to a plate and leave to cool.
  13. Wash the pan.
  14. Grate the cheese on a coarse grater.
  15. Rinse the greens thoroughly and dry.
  16. Finely chop the parsley leaves and onions (both white and green parts) and add to the cheese.
  17. Add mustard and a raw egg to the cheese with herbs.
  18. Pour in the Worcestershire sauce.
  19. Stir.
  20. Add cooled mashed potatoes to the herb cheese.
  21. Mash the fried fish with a fork.
  22. Combine fish and mashed potatoes with cheese and herbs.
  23. Stir until smooth.
  24. Form round cutlets from the resulting mass.
  25. Dip the patties in breadcrumbs on all sides. (I poured the crackers into a plastic bag, put there one cutlet at a time and shaken gently.)
  26. Heat the vegetable oil and the remaining butter (30 g) in a skillet.
  27. Put the cutlets there and fry over high heat for 3 minutes.
  28. Then turn the patties over and fry for a couple more minutes.
  29. Put the finished cutlets on a paper towel to remove excess oil.
  30. In this way, fry all the patties, adding oil as needed.
  31. From this number of products, 11 cutlets weighing 60 g each were obtained.
  32. These cutlets are both a side dish and a main dish, so they do not need any additions, but fresh or pickled vegetables and sauce will not be superfluous.
  33. Bon Appetit!

Fish cakes with potatoes, cheese and herbs



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 50
  • Calories: -
  • Difficulty: Easy

This cutlet recipe will help out great if the mashed potatoes and fried fish are left over from the evening. Knead fried boneless fish with a fork, add mashed potatoes with cheese, herbs and mustard, roll in breadcrumbs and fry in a pan.

Ingredients

Directions

  1. Prepare all the ingredients you need.
  2. Take any fish, the main thing is that there are not too many bones in it - this will complicate the task.
  3. Peel and wash the potatoes.
  4. Breadcrumbs can be taken ready-made. I cooked them the day before: I dried the slices of bread in the oven at 180 degrees for 15 minutes, turning them over once during this time, and then chopped them with a blender.
  5. You can take any greens; not only fresh, but also dried greens are suitable.
  6. Pour the potatoes in a saucepan with water and boil until tender. The time depends on the size of the tubers, I had small ones (50-60 g each), so I cooked for 20 minutes. Salt the potatoes at the end of cooking.
  7. Drain all the water from the finished potatoes. Mash the potatoes with a mashed potato and cool.
  8. Wash the fish thoroughly. Remove the skin from the fish fillet, cut off the fins. Remove bones if present.
  9. The weight of the fish without skin and bones is 350 g.
  10. Sprinkle the fish with salt and pepper on both sides.
  11. Preheat a skillet and melt half of the butter (30 g) in it.
  12. Fry the fish over medium heat for 5 minutes on each side. Transfer the fried fish to a plate and leave to cool.
  13. Wash the pan.
  14. Grate the cheese on a coarse grater.
  15. Rinse the greens thoroughly and dry.
  16. Finely chop the parsley leaves and onions (both white and green parts) and add to the cheese.
  17. Add mustard and a raw egg to the cheese with herbs.
  18. Pour in the Worcestershire sauce.
  19. Stir.
  20. Add cooled mashed potatoes to the herb cheese.
  21. Mash the fried fish with a fork.
  22. Combine fish and mashed potatoes with cheese and herbs.
  23. Stir until smooth.
  24. Form round cutlets from the resulting mass.
  25. Dip the patties in breadcrumbs on all sides. (I poured the crackers into a plastic bag, put there one cutlet at a time and shaken gently.)
  26. Heat the vegetable oil and the remaining butter (30 g) in a skillet.
  27. Put the cutlets there and fry over high heat for 3 minutes.
  28. Then turn the patties over and fry for a couple more minutes.
  29. Put the finished cutlets on a paper towel to remove excess oil.
  30. In this way, fry all the patties, adding oil as needed.
  31. From this number of products, 11 cutlets weighing 60 g each were obtained.
  32. These cutlets are both a side dish and a main dish, so they do not need any additions, but fresh or pickled vegetables and sauce will not be superfluous.
  33. Bon Appetit!

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