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Fish cakes with salad

Use of leftovers: Fish cakes made from cooked fish

February 12th, 2023 | main dishes

Cooking with leftovers is not only sustainable, but also a creative way to conjure up delicious dishes. This easy recipe turns cooked fish into deliciously juicy fish cakes while creating a whole new dish from leftovers.

Use of leftovers: Fish cakes made from cooked fish

Fish cakes are a must on the coast. They are omnipresent: whether pure with potato salad or in a fish sandwich. And they have always been popular for using up leftovers. No matter what the name of the good old fishcake is in the world – whether croquetas, fish cake or gateau au poisson – I think this recipe is the best thing to make with leftovers.

You can use any fish leftovers for these fish cakes – whether grilled, fried, steamed or from the oven: whether cod, salmon or redfish, whether coalfish, sea bream or haddock… The finer the fish, the finer the meatball.

A fresh cucumber salad and boiled potatoes go well with this, but the fish cake also cuts a fine figure as a fish roll with tartar sauce, lettuce, tomato and onion.

Fish Cake

(makes 8 fish cakes)

4 TS barley barley
simmer in lightly salted water for 10 minutes, put in a colander, leave to cool
500g cooked fish, skinless and boneless
cut into 0.5 cm cubes and place in a bowl
1 large shallot, finely diced
2 TS butter
sauté the shallots in butter and add to the fish
1 TS carrots, very finely diced
1 TS parsley root, very finely diced
1 TS leek, very finely diced
1 TS celery, very finely diced
add vegetables to the fish
2 slices of toast, finely diced
2 ts dill, chopped
add to the fish along with the cooked barley
2 eggs
Salt
black pepper from the mill
nutmeg, grated
1 splash of lemon juice
1 level ts mustard
whisk the eggs with all spices, add it to the fish and knead everything thoroughly
wet your hands with cold water and shape into 8 fish cakes
2 - 3 TS ghee (clarified butter)
fry the fish cakes in hot ghee until golden brown

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