Juicy fish cakes with cauliflower, potatoes and white wine

Juicy fish cakes with cauliflower

Portions: 6 persons | Preparation time: 40 minutes

Soft, juicy and flavorful that go wonderfully with any side dish. The vegetables are boiled beforehand and then mixed with the fish and the herbs. Pan fried, these fish cakes are crispy and very flavorful. With a sauce of your choice and a vegetable salad, it becomes a delicious meal.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )
Juicy fish cakes with cauliflower
Juicy fish cakes with cauliflower

Portions: 6 persons | Preparation: 40 minutes

Soft, juicy and flavorful that go wonderfully with any side dish. The vegetables are boiled beforehand and then mixed with the fish and the herbs. Pan fried, these fish cakes are crispy and very flavorful. With a sauce of your choice and a vegetable salad, it becomes a delicious meal.

Please review recipe:

Ø 5 out of 5 stars ( 7 votes )

Season: Autumn, Winter | Region: Europe | Preparation: roast meat | Menu: Fish dishes | Cuisine: Austrian recipes

Ingredients

  • 400-450g cauliflower
  • 200g potatoes
  • Salt, to taste
  • 240ml chicken broth, or vegetable broth
  • 120ml white wine, dry
  • 240ml water
  • 1-2 sprigs thyme
  • 1-2 Garlic cloves
  • Black pepper, to taste
  • 450g cod fillet, or haddock fillet
  • 2 eggs
  • 70-80g breadcrumbs
  • 2-3 sprigs of dill, or parsley
  • 2 tbsp olive oil, for frying

Instructions

  1. Cut the cauliflower into florets.
  2. Peel the potatoes and cut them into small pieces.
  3. Place the vegetables in a saucepan and cook in lightly salted water until tender, about 10 minutes.
  4. Drain off all the liquid.
  5. Potatoes and Chop the cauliflower so that only very small pieces remain, but do not puree.
  6. Peel and chop the garlic.
  7. Mix the stock, wine and water in a saucepan.
  8. Add the thyme, garlic, salt and pepper.
  9. The Bring the whole thing to a boil and cook the fish in it for 5-7 minutes.
  10. Let cool and cut into small pieces.
  11. In a bowl, mix the chopped vegetables with the fish, eggs, breadcrumbs, chopped herbs, salt and pepper.
  12. Olive oil and stir well again.
  13. Let the mixture stand for about 10 minutes.
  14. Then divide into 8-10 roughly equal portions and shape them into meatballs.
  15. If you want a crispy crust when frying, roll the prepared meatballs in Roll in the breadcrumbs.
  16. Heat the oil in a frying pan over medium-high heat.
  17. Fry the fishcakes for about 2-3 minutes on each side, until browned.
  18. Serve the fishcakes with a salad or side dish of your choice.

If the prepared fish mass is too sticky, a little more breadcrumbs should be added.

Utensils

  • peeler
  • knife
  • cutting board
  • saucepan
  • bowl
  • frying pan