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Method Prep:25min › Cook:12min › Ready in:37min
In a pan place the cod with milk and bay leaf. Add a tiny bit of salt and pepper and cover with a lid. Gently cook it for 5 to 10 minutes until the fish softens, then strain the liquid and flake the fish. Add beaten egg and the parsley with salt and pepper.
Steam the potato in rice cooker, or if you don't have rice cooker just boil it in water. Once ready peel and mash it and add it to your fish. Add the chopped garlic, onion, lemongrass and cayenne. Mix everything well. Form nice little fish cakes.
Prepare one plate with flour, one with egg and one with breadcrumbs. Roll the fish cake in flour-egg-breadcrumbs.
Heat the olive oil in a frying pan over medium high heat. Add the fish cakes, taking care not to overcrowd the pan. Fry till golden on both sides.
Subject to your preference you can either fry the fish cakes in olive oil or oven bake them. I prefer baking because this way has fewer calories, but indeed tastes better if cooked in olive oil. To bake, place the cakes on a baking tray and bake in a moderate oven till crisp and golden on both sides.