Lemon-parsley fish cake. These tasty little cod cakes are terrific to have on hand in the freezer. Fishcakes are a firm favourite for a speedy midweek tea - but these lemon and parsley fishcakes taste better than anything you can get out of a packet. Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper.
You can have Lemon-parsley fish cake using 8 ingredients and 4 steps. Here is how you cook it.
Ingredients of Lemon-parsley fish cake
- You need 1/2 kg of fish fillet.
- Prepare 1 tsp of oyster sauce.
- Prepare of I tsp Apple cider vinegar.
- Prepare 1/2 tsp of back pepper.
- It’s to taste of Salt.
- Prepare of Few drops of honey.
- Prepare of Chopped parsely.
- Prepare 1 of tap lemon juice.
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients, from BBC Good Food. Tilapia fillets are bathed in lemon juice and melted butter, seasoned with garlic and parsley, and baked to flaky perfection. Two cod fishcakes with lemon and parsley garnish. Cod and Salmon Fish Cakes with Corn and Salad.
Lemon-parsley fish cake step by step
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..
Easy salmon fishcakes make a quick and healthy dinner with plenty of flavour, made with fresh parsley, lemon zest and spring onions. For a simple salmon recipe that will leave everyone feeling satisfied, why not give these salmon and parsley fishcakes a go this week? Sprinkle over Lemon and Parsley Topping and serve with lemon wedges. The cooking time will vary depending on the thickness of the fish. When it is ready, the flesh will be opaque and flake easily.
