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Fish cakes
Easy to make, great cold and very handy to take to work!
I generally use canned tuna or salmon which makes it very easy! If you use fresh fish, poach the fish in a mixture of wine and water - very tasty!  3 tbsp.fresh parsley, finely chopped 1 tsp salt 4 regular size cans of tuna or salmon 1 1/2 cups dried bread crumbs 3 tbsp. butter, melted 4 scallions, finely chopped 1 small onion, finely chopped 2 eggs, beaten Juice of 1 lemon peanut oil for frying 1. Break fish into small pieces and place in a large bowl. Add the salt along with the bread crumbs, butter, scallions, onions, eggs,parsley and lemon juice. Stir ingredients until just combined and refrigerate for 1/2 hour. 3. Spoon some of the fish in your hands and press gently to form a small patty; transfer patty to a parchment paper?lined baking sheet. Repeat to make 12 patties. Refrigerate patties for at least 1 hour or overnight. 4. Add oil to a 12" cast-iron skillet until it reaches a depth of 1/2". Heat over medium-high heat until oil registers 325° on a deep-fry thermometer. Using a spatula, gently transfer half of the patties to skillet and cook, flipping once with the spatula, until golden brown, about 5 minutes. Transfer fish cakes to a paper towel?lined plate and repeat with remaining patties. SERVES 6 Notes: You can use mashed potatoes instead of the bread crumbs (or even dried potato flakes!)  related searches : Fish
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