Recipe of Quick Lemon-parsley fish cake

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a special dish, lemon-parsley fish cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Fishcakes are a firm favourite for a speedy midweek tea - but these lemon and parsley fishcakes taste better than anything you can get out of a packet. Mix the fish with the mashed potato, lemon rind and juice, chives and spring onions and season with salt and pepper.

Lemon-parsley fish cake is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Lemon-parsley fish cake is something which I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have lemon-parsley fish cake using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Lemon-parsley fish cake:

1. Make ready 1/2 kg fish fillet
2. Take 1 tsp oyster sauce
3. Make ready I tsp Apple cider vinegar
4. Get 1/2 tsp back pepper
5. Take to taste Salt
6. Take Few drops of honey
7. Make ready Chopped parsely
8. Prepare 1 tap lemon juice

While the fishcakes are in the oven, make the parsley sauce. Melt the butter in a small non-stick saucepan. Gradually add the flour, stirring Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing.

Steps to make Lemon-parsley fish cake:

1. Clean the fish and cut into sizeable pieces
2. Marinade the fish with the above spices with lemon and leave for 30minutes.
3. After this, heat oil and shallow fry for 5 mins as you bast
4. Remove and bake in an oven for 15 minutes, serve with French fry's with cream of tartar sauce.

Gradually add the flour, stirring Season with salt and pepper to taste. Divide the fishcakes between six warmed plates, pour the sauce over and serve with fresh lemon wedges for squeezing. Lemon-Horseradish Fish Cakes Once assembled, these can be flash frozen and kept in a freezer bag for a month or two. Parsley (I used frozen). salt and pepper (amount is to your preference). To serve add a side salad.

So that’s going to wrap this up for this exceptional food lemon-parsley fish cake recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!