Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, lemon-parsley fish cake. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Mix gently until ingredients just hold together. Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable. In a large bowl,combine fish, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, ⅛ teaspoon salt, and ⅛ teaspoon pepper.
Lemon-parsley fish cake is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Lemon-parsley fish cake is something that I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have lemon-parsley fish cake using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Lemon-parsley fish cake:
- Take 1/2 kg fish fillet
- Get 1 tsp oyster sauce
- Prepare I tsp Apple cider vinegar
- Get 1/2 tsp back pepper
- Make ready to taste Salt
- Make ready Few drops of honey
- Get Chopped parsely
- Get 1 tap lemon juice
Add a new dimension to your seafood game with these lemony fish cakes. Baked tilapia gets mixed with fresh parsley, crackers, and Old Bay seasoning that adds distinctive, zesty flavor to these delicate cakes. Served alongside a crisp romaine salad tossed with poppy seed dressing, this is cal-conscious living at its finest. Tip: To remove the core of a tomato, carefully making a circle with.
Steps 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.
- Ready to serve and ENJOY!
Served alongside a crisp romaine salad tossed with poppy seed dressing, this is cal-conscious living at its finest. Tip: To remove the core of a tomato, carefully making a circle with. 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. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day.
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