Fish Cakes

Name: Fish Cakes
Cuisine: Swiss
Ingredients: 450 g (1 lb) white fish, smoked haddock or salmon fillet (or mixed), cut into 1 cm (½ in) cubes; 450 g (1 lb) white fish, smoked haddock or salmon fillet (or mixed), cut into 1 cm (½ in) cubes; 450 g (1 lb) white fish, smoked haddock or salmon fillet (or mixed), cut into 1 cm (½ in) cubes; 30 ml (2 tablespoons) finely chopped parsley; 15 ml (1 tablespoon) finely cut chives; salt and freshly ground pepper; salt and freshly ground pepper; 1 egg, beaten; 250 g (9 oz) potatoes peeled and roughly grated; 15 ml (1 tablespoon) olive oil; 15 g (½ oz) butter; 1 lemon, cut into quarters

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Essential Mosimann

By Anton Mosimann

Published 1993

About

Ingredients

450 g (1 lb) white fish, smoked haddock or salmon fillet (or mixed), cut into 1 cm (½ in) cubes
30

Europe
Switzerland
Fish course
Pescatarian
Gluten-free

Method

Combine in a bowl, then season with salt and pepper.

Add, and mix to bind well.

Divide the mixture into eight equal portions and roll into balls.

Squeeze lightly to get rid of excess water. Place on a plate, season well, and roll the balls lightly in it to coat. Flatten the balls slightly and shape into little cakes.

Heat together in a pan, and shallow-fry the fi