Homemade bread crumbs 2 ways recipe by food fusion

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Today I am going lớn show you how khổng lồ make fish cakes. They are really good as a side to lớn a dish or just on their own.

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To make the fish cakes you will need:

-2 onions

-A good bunch of parsley

-450 grams of cooked fish meat

-900 grams of potatoes

-Salt và Pepper lớn taste


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Cook the potatoes, then mash them with the butter và milk until smooth. Then finely chop the onions and parsley.

Add the mashed potatoes, fish, onions, parsley, salt và pepper lớn a large bowl and mix together with your hands until completely combined. Put into a smaller container and cover with plastic film và leave in the fridge over night.

Leaving it in the fridge allows the flavors khổng lồ infuse together, creating a much deeper taste.

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Take out the fish mixture and roll them into individual patties. Now it"s time for crumbing! Put the bread crumbs onto a plate & put your beaten eggs beside the crumbs. Also put some baking paper on a tray ready khổng lồ put your coated fish cakes on.


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Pick up a fish cake and dip it into the eggs, then pull it out and roll into your bread crumbs until fully coated. Now I used two kinds of bread crumbs, some homemade sourdough bread crumbs which you can make here Sourdough Bread Crumbs & some store brought bread crumbs. Keep dipping và rolling until you have finished all your fish cakes.


Bake your fish cakes in a 180 degree C oven until they are crisp, hot and ready khổng lồ eat! You only need lớn cook the egg on the outside và heat up the middle.


As you can see in the photos the store brought bread crumbs are lighter then the sourdough bread crumbs và finer, but the sourdough bread crumbs are a little bit more chunkier and darker. I think the sourdough bread crumbed fish cakes look more inviting then the store brought bread crumbed fish cakes. And the texture in your mouth is much more satisfying. Let me know what ones you think look nicer in the comments below.

I hope you give them a try, Enjoy!


You could use Chives, or spring onions would work just as well. Have you tried Italian flat leaf parsley? Sometimes I use that instead of the curled parsley; I prefer the flavour of the flat leaf parsley.