Polenta Crusted Fish Cakes


Polenta gives these gluten-free fish cakes a crunchy crust which is distinct to be loved by the combined family.

The ingredient of Polenta Crusted Fish Cakes

  • 375g boneless white fish fillets concerning chopped
  • 1 4 small red onion finely diced
  • 2 tbsp chopped blithe continental parsley
  • 1 tbsp grated blithe ginger
  • salt ring black pepper to taste
  • 1 lemon
  • 120g 2 3 cup polenta
  • 1 egg whisked
  • 500ml 2 cups peanut oil
  • sweet chilli sauce to foster

The Instruction of polenta crusted fish cakes

  • place the fish in the bowl of a food processor and process until finely chopped ensue the onion parsley ginger salt pepper and the juice from 1 2 of the lemon process to combine transfer the fusion to a bowl
  • divide the fusion into 8 and assume into patties just about 5cm in diameter and 1 5cm thick place the polenta almost a plate dip the fish cakes in the egg and later the polenta pressing the polenta not far off from firmly to form a thick coating
  • heat the oil in a large shallow frying pan about 30cm base measurement higher than medium heat mount up 1 2 the fish cakes and cook for 3 4 minutes each side or until golden and cooked through drain regarding paper towel repeat taking into account bearing in mind the remaining fish cakes
  • cut the unshakable lemon half into wedges further the fish cakes in imitation of the sweet chilli sauce and lemon wedges

Nutritions of Polenta Crusted Fish Cakes

calories: 321 933 calories
calories: 17 grams fat
calories: 4 grams saturated fat
calories: 21 grams carbohydrates
calories: 1 grams sugar
calories: n a
calories: 19 grams protein
calories: 105 milligrams cholesterol
calories: 88 33 milligrams sodium
calories: https schema org
calories: nutritioninformation

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