The feel of the fish cakes should ... salmon fillet 100g skinless cod fillet 150g prepared squid (or cuttlefish) 30g red curry paste 8 lime leaves, very finely shredded 2 snake (yardlong) beans ...

Add the shredded cod and form patties. Sauté over medium heat in a nonstick skillet and a little avocado oil. For my taste, the king of all fish cakes is not a fish cake at all. It is a crab cake.

When the cod is cool, remove any skin and bones. Cut into pieces and add to the work bowl with the parsley, salt, pepper, butter, egg, mustard, Worcestershire sauce and the shredded potatoes.

Put some shredded lettuce in each bun ... When the oil is hot, fry the fish cakes until golden brown and the cod is cooked through, about four to five minutes per side. Serve two cakes per ...

Keep things simple by using a ratio of about three parts fish to one part potato. One of the beauties of fish cakes is how easy ... thyme and shredded carrots for color. Serve these with ...

Make a healthy and hearty dinner for your family tonight by making these easy fish cakes with coleslaw they ... in half and finely shred. Place the shredded cabbage in a very large bowl (you ...

a rich oven-baked dish of shredded cod and cream. I'm hooked. This experience sets me on a journey. I devour Mark Kurlansky's book, Cod: A Biography of the Fish that Changed the World and ...

The feel of the fish cakes should be slightly rubbery ... 10 mins 10 mins 4 -6 Blend 100g skinless salmon, 100 skinless cod ...