Solveig, my grandmother, made these fishcakes, and they are low cal and deliciously simple - chilled or warm!
|14||Ounce||fish fillet (cod, haddock, pollock)|
|1 1⁄2||Teaspoon||Salt (or NoSalt)|
|1⁄2||Teaspoon||Pepper (white or pink (black pepper if you don't have either)|
|1||Tablespoon||chives (finely chopped)|
Grind the fish fillets once alone, then with the rest of the ingredients through a grinder, or everything in a food processor together.
Form six 3-ounce cakes and pan fry until golden in butter or butter flavored cooking spray. Afterward, let pull through in ½ inch of warm water. You can of course adjust the cakes's sizes to your preference.
I altered the recipe for American measurements, here is the original:
400 grams of fish fillet (cod, pollack, haddock)
1 ½ tsp salt
½ tsp white or pink pepper
1 tbsp potato starch
1 dl milk
1 tbsp finely chopped/diced chives