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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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delicate and flavorful panfried fishcakes Ingredients:
1 1/2 lbs firm white fish fillets |
1 cup milk |
1/2 cup heavy cream |
1 tablespoon butter |
1 tablespoon cornstarch |
1/4 cup potato flakes |
1/8 teaspoon ground nutmeg |
1 tablespoon salt |
1/4 white pepper (optional) |
1/4 cup fresh dill (optional) |
Directions:
1. Blend all ingredients in food processor, may need to do in batches.
2. Form 3 - 4 diameter patties.
3. Fry in about a half inch of half olive oil and half canola oil about 2 mins per side. Drain on rack or paper towels and serve while hot. Can cool, and reheat covered in a 350 degree oven. Freeze fairly well for about 3 mos.
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