Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. After the fishcakes have been left ...
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!
Remove the salmon from the poaching water, remove the skin and tear the fish up into flakes ... on each side — enough time so that the cakes for a lovely golden-brown crust.
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Thai fish cakes are different from the tender ... Tass, the excellent home cook I learned this recipe from, recommends mixing two types of fish paste – one seasoned (primarily with salt ...