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Latvian Fish Cakes
Zivju Kotleti
Crispy on the outside and tender on the inside, these fish cakes are a popular Latvian dish. Made with white fish, onion, and seasoned breadcrumbs, they are often pan-fried until golden brown and served with a side salad or sauce.
đ§ Ingredienser
- 500 g White fish fillets(e.g., cod, pollock, or haddock, skinless and boneless)
- 1 medium Onion(finely chopped)
- 1 large Egg
- 1 cup Breadcrumbs(panko or regular)
- 2 tablespoons Fresh dill(chopped)
- 2 tablespoons Fresh parsley(chopped)
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- to taste Salt
- to taste Black pepper
- for frying Vegetable oil
- 2 tablespoons Sesame seeds(optional, for coating)
đšâđł Instruktioner
- 1
If using fresh fish, lightly steam or poach it until just cooked through. Let it cool slightly, then flake it into small pieces, removing any bones or skin. If using frozen fish, ensure it is fully thawed and patted dry.
- 2
In a food processor, combine the flaked fish, finely chopped onion, egg, breadcrumbs, dill, parsley, paprika, garlic powder, salt, and pepper. Pulse until the mixture is well combined but still has some texture; avoid over-processing into a paste.
- 3
If the mixture seems too wet to form patties, add a little more breadcrumbs. If using sesame seeds, spread them on a plate.
- 4
Wet your hands slightly to prevent sticking. Take about 2-3 tablespoons of the fish mixture and form it into a patty, about 1/2 inch thick. If using sesame seeds, gently press each patty into the seeds to coat both sides.
- 5
Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the fish cakes in the hot oil, being careful not to overcrowd the pan. Fry for 4-5 minutes per side, until golden brown and cooked through.
- 6
Remove the fish cakes from the skillet and place them on a plate lined with paper towels to drain excess oil. Serve hot with a side salad, lemon wedges, or your favorite sauce.
đĄ Proffstips
- âUsing slightly wet hands helps in forming the patties without the mixture sticking.
- âDon't overmix the fish mixture; some texture is desirable.
- âEnsure the oil is hot enough before adding the fish cakes for a crispy exterior.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Add a tablespoon of lemon juice to the mixture for brightness.
- Incorporate finely diced bell pepper or celery for added crunch.
- Serve with a remoulade sauce or a simple dill-yogurt sauce.