Fishcake

During the summer, I made a course meal for a birthday occasion. I, for the first time, made fishcake thinking the birthday boy’s wish was to eat that but instead, it was supposed to be crab cake. Oops!

Not knowing that, though, I did extensive research on fishcake recipes online. Many calls potatoes as an ingredient but I decided to exclude them. Additionally, most fishcake recipes call for salmon, but I went with swordfish, which was a convenient option for me (because I found a good one at a nearby grocery store).

I based my recipe on this following recipe I found on Simply Recipes. Cod Fish Cakes.

Ingredients (makes 10 fishcakes):

Swordfish, 1 pound

Whole wheat breadcrumbs, 1 cup

Onion, 1/2 of a whole

Fresh parsley, 1/4 cup, chopped

Salt, 1 teaspoon

Pepper, 1/2 teaspoon

Egg, one

Mayo, 3 tablespoon

Mustard (yellow or dijon or mix!), 1 tablespoon

Cayenne pepper, as much as you want

Olive oil, 2 tablespoon

Instructions:

1. Boil swordfish and once heat has gone through, drain and flake the fish using a fork. Make sure the skin is off and bones are off as well.

2. In a large bowl, mix together all the ingredients except for the egg. Once it’s mixed, add the egg. Adjust the stickiness by adding breadcrumbs.

3. Using your hands, make patties out of the fish mixture and put them on a cooking pan with aluminum foil on it.

4. Broil for about 10-12 minutes. Make sure the inside is fully cooked by sticking a wooden stick and checking if the stick is warm.

On a bed of arugula with stuffed tomato risotto on the side
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