Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, lemon-parsley fish cake. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Lemon-parsley fish cake is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Lemon-parsley fish cake is something which I’ve loved my entire life.
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Fishcakes are a firm favourite for a speedy midweek tea - but these lemon and parsley fishcakes taste better than anything you can get out of a packet. Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper.
To get started with this recipe, we have to prepare a few ingredients. You can cook lemon-parsley fish cake using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Lemon-parsley fish cake:
- Make ready 1/2 kg fish fillet
- Get 1 tsp oyster sauce
- Prepare I tsp Apple cider vinegar
- Make ready 1/2 tsp back pepper
- Prepare to taste Salt
- Prepare Few drops of honey
- Prepare Chopped parsely
- Take 1 tap lemon juice
While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing.
Instructions to make Lemon-parsley fish cake:
- Clean the fish and cut into sizeable pieces
- Marinade the fish with the above spices with lemon and leave for 30minutes.
- After this, heat oil and shallow fry for 5 mins as you bast
- Remove and bake in an oven for 15 minutes, serve with French fry's with cream of tartar sauce.
Gradually add the flour, stirring Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. Lemon-Horseradish Fish Cakes Once assembled, these can be flash frozen and kept in a freezer bag for a month or two. Parsley (I used frozen). salt and pepper (amount is to your preference). To serve add a side salad.
So that is going to wrap it up with this special food lemon-parsley fish cake recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
