POLPETTE DI RICCIOLA (FISH CAKES) - SICILIA
Categories: Dairy free, Kids, Healthy, Gluten-free (substitute cornflour/cornstarch for flour and use gluten free breadcrumbs), quick and easy Traditional Sicilian fish cakes can be made out of amberjack, mullet, tuna, swordfish, sardines, anchovies and whitebait (nunnata). The fish can be flavoured with garlic, oregano, parsley, capers, lemon, pine nuts, raisins (use dried currants), mint, basil, rosemary and/or pecorino. The fish cakes are fried and sometimes are served in tomato sauce.
Provided by Woo Wei-Duan
Categories Main Course (Secondo)
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Mix the fish, capers, parsley, egg, breadcrumbs, ½ the lemon zest and 5 mls (1 teaspoon) of the lemon juice, salt and pepper to taste together until well blended.
- Make 4 cm patties.
- Dip them in the flour.
- Heat a frying pan with 60 mls olive oil in the pan until hot. Add the patties and fry until golden and then keep turning them until golden all over (about 5 minutes per side). Remove the fishcakes to a kitchen paper lined plate and continue cooking the fish cakes until all done. Add more oil if necessary.
- Serve immediately with a wedge of lemon.
GOLDEN FISH CAKES
Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.
Nutrition Facts :
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