Fish cakes
(Bp
CELIA TIMMS)
These fish cakes are .decidedly different from those in which the fish is combined with mashed potato. The recipe, which should serve six, makes an acceptable luncheon dish with a fresh salad or just a sauce, such as Tartare. You will need: — 1J cups minced fresh fish (about lib of cod, ling or gurnard) | teaspoon salt pinch of nutmeg 1 egg white 6 - 8 tablespoons cream
6 tablespoons butter Method: Put fish through I the mincer after ensuring; that all bones have been re-1 moved; combine with salt, nutmeg and the egg whiteand beat vigorously for several minutes until the mix-; ture is stiff enough to hold! its shape. Add cream, about 2 teaspoons at a time, beating vigorously after each addition. Form mixture into flat cakes on a floured board. Melt butter in heavy based pan and when hot, add fish cakes. Cover and cook over low heat for about 6 minutes on each side.
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https://paperspast.natlib.govt.nz/newspapers/CHP19750220.2.46
Bibliographic details
Press, Volume CXV, Issue 33773, 20 February 1975, Page 6
Word Count
161Fish cakes Press, Volume CXV, Issue 33773, 20 February 1975, Page 6
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Acknowledgements
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