Read it in 1 min
A light, quick dinner full of nutrients. This fish cake is ideal for using leftover white fish in a creative way. P.A.N Flour It helps bind and give consistency to the mixture without adding heavy refined flours.
Portions to prepare
* Ingredient quantities will be adjusted approximately🌽 Ingredients
🛠 Necessary Equipment
Preparation Steps
Prepare the Aromatics
Finely chop the sweet pepper (without seeds) and the chive branches. Reserve a portion of these vegetables to add at the end for texture.
Blend the Base
In a blender or food processor, add the chopped fish, onion, egg, salt and pepper. Process until you obtain a more or less homogeneous paste.
Add the flour and mix
Pour the liquefied fish into a bowl. Add the sweet chili and chopped chives, and finally add the P.A.N Precooked Corn Flour. Mix very well with a spoon until everything is integrated.
Bake
Pour the mixture into a previously greased baking pan. Bake at 180°C for 16 to 20 minutes, or until the cake is firm to the touch and lightly golden.
Frequently Asked Questions about this recipe
Can I use canned tuna?
Yes, making sure to drain the water or oil from the can very well before processing, although the flavor will be more intense.
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