200°C · 25 minAllergens
Lactose
Ei
Sulfiet
MosterdEnglish fish cakes
Delicious! I make these fish cakes from steamed potato, fresh smoked mackerel, and fresh herbs. I briefly roast them in the oven at a high temperature, so they are perfectly cooked and not greasy. The fresh lime caper sauce complements them perfectly. Served with a rich salad of pumpkin and sweet tomato and a roasted pide (bread).
English fish cakes
Smoked mackerel, anchovy, potato, pide (contains gluten), tomato, pumpkin, pepper, lamb's lettuce, white onion, garlic, taggiasche olive, yoghurt, homemade mayonnaise (pasteurised egg yolk, sunflower oil, vinegar, and mustard), free-range egg, basil, dill, parsley, chives, capers, horseradish, lemon, lime, extra virgin olive oil, pepper & salt.
Allergens: ei, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the fish cakes loosely covered for 2-4 minutes (1 person) or 4-6 minutes (2 or more persons). Toast the pide in the toaster. Serve with the salad, basil dressing, and dip (cold).
Oven — 200°C, 25 minMarleen's choice
Preheat the fish cakes covered with an ovenproof plate or aluminium foil for 15 minutes (1 person) or 20-25 minutes (2 or more persons). Add the bread for the last 5 minutes, or toast it in a toaster. Serve with the salad, basil dressing, and dip (cold). I apologise for the plastic containers with the salads for the 1 and 2 person meals; I am short on bowls.