Recipe finder
North Shore Fish Cakes
- Makes: 4 servings
- Prep 25 mins
- Chill 4 hrs
- Cook 5 mins
Ingredients
-
1
pound
skinless fish fillets such as Lake Superior herring, pike or cod, or orange roughy
-
1
small onion, cut up
-
1
beaten egg
-
2
tablespoons
cornstarch
-
1/4
teaspoon
salt
-
1/8
teaspoon
ground nutmeg
-
1/3
cup
evaporated milk
-
2
tablespoons
butter or margarine, melted
-
2
tablespoons
cooking oil
-
Lemon or orange slices (optional)
-
Fresh herbs (optional)
Directions
- Rinse fish; cut into pieces. In a food grinder or a food processor bowl, grind or process the fish and the onion.
- In a medium mixing bowl, combine fish, egg, cornstarch, salt, nutmeg, milk, and melted butter. If you like, cover and store in the refrigerator for 4 hours or overnight, or use immediately.
- In a large skillet, heat the cooking oil over medium heat. For each fish cake, use a large spoon to drop about 1/3 to 1/2 cup mixture into skillet, forming it into patties and flattening slightly.
- Cook fish cakes for 5 to 6 minutes or until golden, turning once. Reduce temperature as necessary to prevent overbrowning. Remove; drain on paper towels. If you like, garnish with citrus slices and herb sprigs. Makes 4 servings.
Nutrition Facts
(North Shore Fish Cakes)
Servings Per Recipe 4, carb. (g) 7, chol. (mg) 142, Fat, total (g) 26, cal. (kcal) 356, sodium (mg) 332