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Fish Cakes |
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Photo Not Supplied
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| Course |
Appetizer |
| Cuisine |
Caribbean |
| Dish Type |
Snack |
| Occasion |
-- |
| Source |
What's cooking in Guyana (Carnegie School of Home Economics) |
| Submitted
By |
Admin |
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| Category |
Fish |
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Method |
-- |
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Time |
30 minutes |
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Calories |
-- |
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Serves |
8 |
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Ingredients : |
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| 8 oz cooked fish, 4-8 oz cooked yams (mashed), 1 tbsp chopped eschalot, 1 tbsp chopped celery, lemon juice, pinch of nutmeg or mace, ½ oz butter or margarine, 2 eggs (beaten) for binding and coating 1½ tbsp dried breadcrumbs, fried parsley to garnish |
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| How to Prepare : |
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- Remove skin and bone from fish and break it up finely.
- Add the yam, eschalot, celery, lemon juice, nutmeg, and salt and pepper.
- Add butter to mixture together with sufficient egg to bind it together.
- Turn on to a floured board. Shape into a neat roll and cut into 8 equal portions.
- Reshape the slices into neat flat, round cakes.
- Coat the cakes with beaten egg and dried crumbs.
- Fry in deep or shallow fat, drain well.
- Serve garnished with fried parsley.
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