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Mash together your potatoes and fish. Add in the seasonings then the egg and panko.Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.
Salt codfish or slack-salted fish — like hake treated with a little less salt and not dried as hard as a shingle — simmered up and served with boiled potatoes, and fried pork scraps scattered ...
With these fish cakes, you get dinner and a pleased family in less than 30 minutes. It also serves well as a sandwich!
A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg.
In fishing villages, it is made from local fish, for example sardines, shark, bonito or mackerel. It is often made by mixing two or more kinds of fish. People eat Satsuma-age plain or lightly roasted and dipped in ginger and soy sauce or mustard and soy sauce. It is used in oden, udon, sara udon or nimono (stewed dishes).
It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively it can be melted into scrambled eggs or be used as a topping for jacket potatoes. [3] [better source needed] It is an ingredient in the dish Scotch woodcock. [citation needed]
Mash together your potatoes and fish. Add in the seasonings then the egg and panko.Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
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