Fish Cakes crumbed with Panko crumbs

 

Ingredients:
400g firm white fish, Blue Nose is ideal
½ cup mayonnaise
2 tablespoons parsley, chopped
½ onion, finely chopped
1 stalk celery, finely chopped
1 teaspoon Dijon mustard
Salt/Pepper
Breadcrumbs
Flour
1 egg, whisked
 
Method:

   1. Gently poach fish in water.
   2. When cooked, strain and flake into segments.
   3. When cooled, stir in rest of ingredients.
   4. Add some breadcrumbs to make malleable- but not too dry (consistency of dough).
   5. Then mould with your hands to desired shape and crumb, first flour, then egg, then breadcrumbs.
   6. Add oil to a pan and shallow fry over medium heat, taking care not to burn.
   7. Serve with crisp fresh salad, lemon & potato salad.

 
Potato Salad: boiled potato with capsicum and mayonnaise.
 
Recipe supplied by Foodgame, Nelson.
 
Click Below To Purchase:
Blue Nose Fillets