Cod Fish Cakes
Amazingly tasty, juicy and tender cakes. Pike or zander fillets can be used as a base instead of cod. The baton loaf can be soaked in milk, although the cream option is more successful. Potatoes or rice are recommended as side dishes. This quantity of ingredients is calculated for 10-12 cakes.
- Total cooking time
- not set
- Number of servings
- 10
- Recipe difficulty
- 4 / 5
Ingredients
for 10 servings
- cod fillet 500 g
- baton loaf 100 g
- cream 10-20% 200 ml
- egg 1
- semolina 70-100 g
- onion 150 g
- greens to taste
- flour
- salt
- pepper
- vegetable oil
Recipe ingredients for your shopping list
Add all ingredients for the selected number of servings.
Instructions
Step 1 of 18
Soak the baton loaf in cream.
Step 2 of 18
Finely chop the greens.
Step 3 of 18
Pass the cod through a meat grinder.
Step 4 of 18
Grind the onion in the meat grinder and combine it with the fish.
Step 5 of 18
Mix thoroughly.
Step 6 of 18
Add one egg.
Step 7 of 18
Mix again.
Step 8 of 18
Add the soaked baton loaf, having previously lightly squeezed out the cream.
Step 9 of 18
Mix the mixture.
Step 10 of 18
Stir in the semolina.
Step 11 of 18
Mix.
Step 12 of 18
Add salt and pepper.
Step 13 of 18
Add the chopped greens.
Step 14 of 18
Mix, cover with plastic wrap and place in the refrigerator for 1–2 hours.
Step 15 of 18
Form cakes from the mince.
Step 16 of 18
Bread them in flour.
Step 17 of 18
Fry in vegetable oil on one side for about 7–10 minutes.
Step 18 of 18
Flip and fry on the other side for another about 7–10 minutes.
