Light Fish Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g fish fillet (s) (pollack or redfish fillet)
- 1 onion (s)
- 2 slices toast
- 4 tablespoon breadcrumbs
- 4 tablespoon herbs (e.g. parsley, basil, dill, thyme), chopped
- 2 egg (s)
- 1 tablespoon lemon juice
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the toast in a little water. Wash the fish fillets, pat dry and cut into pieces. Peel the onion and cut into large pieces.
- Put the fish and onion pieces as well as the herbs in a multimixer and chop them up. Squeeze out the toast and mix together with the fish mixture and the other ingredients to form an even dough. Season with salt and pepper vigorously.
- You can now shape 6 large or 8 small meatballs from the dough. I bake my meatballs for about 25 minutes (depending on their thickness) on a baking sheet lined with baking paper at 200 ° C in the oven and turn them halfway through. Then the whole kitchen doesn`t smell like fish and the meatballs will still be crispy. You can of course also fry them normally in the pan.
- Tip: I leave the finished fish mixture in the refrigerator for 1 - 2 hours. This gives the breadcrumbs time to swell, the fish cakes become fluffier and do not fall apart easily.
- You can also form wonderfully small meatball balls and e.g., offer on a buffet.
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