Best Recipe Packed Fishcakes Home Style

Home cuisine ultimate Packed Fishcakes easy, bouncy, practical.

17 ingredients, 8 steps, cooking Packed Fishcakes

Good Morning all, at this time you can cook recipe Packed Fishcakes with 17 ingredients and 8 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 8 stages of easy cooking Packed Fishcakes.

Ingredients all Packed Fishcakes

1. It’s 400 g : white fish filets / 14 oz ..
2. You need 500 g : potato floury / 17½ oz ..
3. Prepare 150 g : broccoli (fresh or frozen) / 5 oz ..
4. Prepare 150 g : peas (frozen) / 5 oz ..
5. Prepare 150 g : red pepper (chopped fine) / 5 oz ..
6. You need 100 g : onion (chopped fine) / 3½ oz ..
7. You need 25 g : flat leaf parsley (chopped and destalked) / 1 oz ..
8. You need 2 tablespoons : lemon juice.
9. You need 1 tablespoon : plain flour.
10. You need 1 kg : sweet potatoes (cut into wedges) / 36 oz ..
11. Prepare 75 g : arugula rocket / wild / 2½ oz ..
12. You need 75 g : spinach baby leaf / 2½ oz ..
13. Prepare 4 wedges : lemon.
14. Prepare : pepper freshly ground.
15. Prepare : Sea salt grinder.
16. Prepare : Generally :.
17. Prepare : “ Spray2Cook ” (a word used to describe any low-cal. non-stick cook’s oil spray).

If all composition Packed Fishcakes it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Process Cooking Packed Fishcakes

1. Boil the potatoes for 18 minutes adding the broccoli for the last 7 minutes
   
2. Microwave the fish for 3 minutes. Use a fork to flake the flesh. Set aside.
   
3. Microwave the onion and red pepper for 4 minutes. Add the peas for the final 1½ minutes.
   
4. Strain the potatoes and broccoli and separate. Chop the broccoli and mash to potato and remix. Mix in the fish and microwaved vegetables together with the parsley. Stir through the lemon juice and mix well. Press into chef’s rings to form into 8 fish cakes and dust very lightly with flour. Chill for 20 minutes in the freezer but do not allow to freeze. Set aside in the refrigerator until ready to cook.
   
5. Pre-heat an oven (200oC / 400oF / Gas Mark 6). Microwave the sweet potato wedges for 5 minutes. Spray with Spray2Cook and season well with salt and pepper. Put in the oven for 35 minutes.
   
6. Prepare the serving plates with the spinach and arugula with the lemon wedges.
   
7. Spray a large fry pan with Spray2Cook and put on high to medium heat. Fry the fish cakes for 5 minutes on each side. Check they are warmed through. Add the sweet potato wedges to the serving plates together with the fishcakes.
   
8. Alternative serving suggestions
   
9. Finish and Enjoy.

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