Put the cod in a steamer or heatproof colander ... mixture – it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10–15 minutes to firm up. In a non-stick frying ...
Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste. Shape the mixture into ...
Place fish cakes onto a parchment paper lined sheet pan and place in the freezer for 5 minutes. Pre-heat a pot of canola oil to 350 degrees. In a bowl mix potato starch, egg yolks, and almond milk ...
Content on Diabetes.co.uk does not replace the relationship between you and doctors or other healthcare professionals nor the advice you receive from them.
Delightfully crispy on the outside, tender, moist and flaky on the inside, this fish cakes recipe is the perfect way to enjoy fish even for those who are picky about eating seafood!
and the vast majority of today’s fish fingers use white fish such as cod, basa or haddock. According to the UN and WHO’s International Food Standard “Codex Alimentarius”, each one ...