Fish Cakes
Fish Cakes might be just the main course you are searching for. This recipe makes 6 servings with 167 calories, 14g of protein, and 5g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. If you have garlic, cayenne pepper, coriander, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 10 minutes.
Instructions
Peel and chop the potatoes and boil them in water until cooked. Then mash them and leave them to cool until they are completely cold.Chop the ginger, chilli, lemon grass and coriander. Peel and finely chop the garlic.Flake the crab and the smoked trout into a large mixing bowl.Gently fry the garlic in olive oil for 1 minute, set to one side to cool.Put all of the ingredients (except for the ingredients for the coating) into the mixing bowl with the fish and mix it all together so that it is evenly distributed.Shape the mixture into round cakes, either by hand or by filling a pastry cutter. Then chill them in the fridge for at least an hour (they need to be firm enough to handle).
Put the flour for the coating onto a plate, put the beaten egg into a dish and put the breadcrumbs onto another plate.One at a time, carefully roll each of the fish cakes in the flour...... then coat them in the the beaten eggs...... and finally roll them in the breadcrumbs.
Heat the oil in a frying pan over a medium-high heat and then fry the fish cakes on both sides until thay are golden.
Transfer the fish cakes to a baking tray and put them into the oven for 6 minutes.
Remove the fish cakes from the oven and allow them to rest for 5 minutes before serving. We served them with a mixed leaf salad and mayonnaise mixed with lemon juice and 1 teaspoon of wasabi.