Fish cakes
Ingredients (serves 1)
- 200 g of clean white fish
- 1 onion
- 1 carrot
- Fresh parsley
- 1 egg
- Extra virgin olive oil
- Pepper
- Salt (skip in case of hypertension or fluid retention)
Method
- 1. Peel and chop the onion and carrot into small pieces.
- 2. Fry lightly in a pan with a drizzle of olive oil. Set aside.
- 3. In the same pan, add a few more drops of oil and slowly brown the fish. Reserve.
- 4. Arrange the vegetables and fish in a tall container and blend for one minute. Add the egg, salt, and a few drops of olive oil. Blend together until forming a smooth cream.
- 5. Chop the parsley and add to the mixture.
- 6. Pour the mixture in individual ramekins, suitable for baking.
- 7. Cook in a bain-marie or double boiler at 150ºC for approximately twenty-five minutes.
- 8. Let the fish cakes sit, at room temperature, for about ten minutes. Remove from the mould and serve either warm or cold.
