Fish Cakes
Fish Cakes
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Fish Cakes

30 MIN
30 MIN
Choix sain



  1. In a large skillet, poach the monkfish, turning once, in salted boiling water, about 5 minutes. Remove the fish from the skillet and drain. Let cool and dice. Set aside.
  2. In the same skillet, poach the haddock and sole, turning once, about 2 minutes. Remove from the skillet, drain and flake. Set aside.
  3. In a large bowl, combine the fish, potatoes, 60 ml (1/4 cup) breadcrumbs, the chives, egg, mustard, lemon juice and horseradish. Season with salt and pepper.
  4. Shape the mixture into 6 patties. Dredge in the remaining breadcrumbs, pressing to coat well.
  5. In a large non-stick skillet over medium-high heat, brown the fishcakes in the oil, about 3 minutes per side.
  6. Serve with green salad and garnish with tartar sauce.

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.