Quick and
Easy Fish Cakes
No Count
POINTS® value | 2 (Full choice)
Servings | 4
POINTS® value | 2 (Full choice)
Servings | 4
400 g coley,
thawed if frozen (or any white fish fillets)
1 small onion(s), chopped
1/2 teaspoon salt
1 tablespoon soy sauce, light
250 g potato(es), peeled and grated coarsely
10 spray low-fat cooking spray
1/2 teaspoon pepper
Cut the fish into chunks and then place them in a food processor with the onion, salt, soy sauce and pepper to taste. Whizz to a thick purée but do not process too much.
Rinse the grated potato in cold water, then drain well and pat dry in a clean tea towel. Mix with the fish.
Using wet hands, shape into four large patties or 8 smaller ones. Make sure they are not too thick.
Coat a large non-stick frying-pan with cooking spray and cook the fish cakes over a medium heat for about 5-7 minutes on each side until they feel quite firm when pressed.
1 small onion(s), chopped
1/2 teaspoon salt
1 tablespoon soy sauce, light
250 g potato(es), peeled and grated coarsely
10 spray low-fat cooking spray
1/2 teaspoon pepper
Cut the fish into chunks and then place them in a food processor with the onion, salt, soy sauce and pepper to taste. Whizz to a thick purée but do not process too much.
Rinse the grated potato in cold water, then drain well and pat dry in a clean tea towel. Mix with the fish.
Using wet hands, shape into four large patties or 8 smaller ones. Make sure they are not too thick.
Coat a large non-stick frying-pan with cooking spray and cook the fish cakes over a medium heat for about 5-7 minutes on each side until they feel quite firm when pressed.
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