"Halibut and salmon fish cakes."
Serving: 4 | Prep: 25m | Ready in: 1h5m
Ingredients
• 1 lb. small potatoes, scrubbed
• 1/2 (3 oz.) fillet skinless, boneless halibut fillets
• 1/2 lb. skinless, boneless salmon fillets
• 2 cups milk
• 2 eggs, divided
• 2 tbsps. butter
• 1 pinch ground nutmeg
• 1 dash Worcestershire sauce
• salt and pepper to taste
• 1 cup dried bread crumbs, seasoned
• 1 cup oil for frying
Direction
• In a saucepan, cover potatoes in water; boil. Cook for 15 minutes till tender.
• Meanwhile, put salmon and halibut into a big saucepan/skillet. Put milk in.
Simmer and cook, covered, for 5 minutes depending on fillet’s thickness till
fish easily flakes with a fork. Drain milk off; put aside fish.
• Drain cooked potatoes. Put into a big bowl. With butter and one of the eggs,
mash potatoes till fairly smooth. Season with pepper, salt, Worcestershire
sauce and nutmeg. Mix fish in, being sure you don’t break it too pieces that
are too small.
• Beat leftover egg. Put onto plate. On another plate, put breadcrumbs. Flour
your hands lightly. Shape fish mixture to patties. Dip every patty into egg.
Coat with breadcrumbs. Put fish cakes onto plate. Keep in the fridge for 30
minutes.
• In a heavy big skillet, heat 1/4-in. oil on medium – medium high heat. Fry
fish cakes till golden brown for 3 minutes per side. On paper towels, drain.
Serve hot and fresh.
Nutrition Information
• Calories: 515 calories;
• Total Carbohydrate: 46.4 g
• Cholesterol: 155 mg
• Total Fat: 24.4 g
• Protein: 27.3 g
• Sodium: 701 mg