Catfish cakes

Name: Catfish cakes
Ingredients: 500 g boiled potatoes; 1 medium onion (150 g); 1 kg catfish fillet; 15 g dill; 15 g parsley; 5 garlic cloves; 3 eggs; 4 tablespoons plain flour; 1 teaspoon salt; 1/2 teaspoon ground pepper; 1 tablespoon plain flour or breadcrumbs as needed; 150 ml oil for frying

Fish - Catfish cakes by Rada C. - Recipia

Catfish cakes are pan-fried until golden and crisp, with a soft center. Boiled grated potatoes, onion, herbs, eggs and flour are mixed with the fish, then the cakes are browned on both sides. I cut the catfish into roughly even-sized pieces before putting it in the food processor. Prep: 20 minutes. Cook: 24 minutes. Rest: 60 minutes. Total time: 104 minutes. Servings: 4. Approximately 590 kcal and 52 g protein per serving.

Ingredients

500 g boiled potatoes
1 medium onion (150 g)
1 kg catfish fillet
15 g dill
15 g parsley
5 garlic cloves
3 eggs
4 tablespoons plain flour
1 teaspoon salt
1/2 teaspoon ground pepper
1 tablespoon plain flour or breadcrumbs as needed
150 ml oil for frying

Preparation

1. Prepare the mixture in 20 minutes: peel the boiled potatoes and grate them using the coarse side of a grater. Finely chop the onion. 2. Pat the catfish dry with paper towels, cut it into pieces and mince it in a food processor or meat grinder. Chop the dill and parsley, then crush the garlic. 3. Put everything in a bowl. Add 3 eggs, 4 tablespoons of flour, 1 teaspoon of salt and 1/2 teaspoon of pepper, then mix well. If the mixture is too soft, add 1 tablespoon of flour or breadcrumbs. 4. Heat 150 ml of oil in a frying pan. Shape the mixture into small cakes and fry them in batches for 3 minutes on each side, about 24 minutes in total, until golden. 5. Transfer them to paper towels, then refrigerate for 60 minutes. Serve cold with mustard or garlic sauce.

Notes

Fresh catfish with a mild smell and firm flesh is easy to choose; if you use frozen fish, thaw it completely before mincing. If the fillet releases water after thawing, pat it dry well, or the mixture may become too soft. Don’t rush the food processor: stop when the fish is finely chopped, not turned into a paste. The cakes keep in a covered container in the refrigerator for up to 3 days. I serve them cold with mustard or garlic sauce. For a gluten-free version, replace the 4 tablespoons of flour with 4 tablespoons of gluten-free breadcrumbs. They contain eggs, and regular flour contains gluten.