- 250 gm fish fillet
- 3 tbsp vegetable oil
- 1 tbsp olive oil
- 1 cup fresh toast ground
- 1 teaspoon Italian seasoning
- 1 egg yolk
- 1 medium onion finely chopped
- 1 teaspoon salt
- 3/4 cup milk
- 1/4 cup green scallion leaves finely chopped
- 1/4 cup flour
-
Pan fry or steam the fish fillet and shred it into small pieces. Keep aside.
-
In a pan, over medium heat, add olive oil then add in a teaspoon of dried Italian seasoning. Once the herbs are fragrant, add in the chopped onions, salt and fry till slightly brown.
-
Add in the scallions and saute until wilt. Add it to the bowl along with the shredded fish. Set aside.
-
In the same pan, place the flour and gradually blend the milk with a whisk. Stir this mixture over low flame until mixture begins to lump. Remove from heat and blend in one egg yolk. When smooth, beat over heat for 2 minutes to thicken the sauce. Remove from heat and add it to the fish mixture.
-
Add 1 cup of fresh bread crumbs and mix well. Refrigerate the mixture at this stage for at-least 30 minutes up to 1 hour.
-
Make cutlets and dredge them with bread crumbs and shape into a round. Pat crumbs on entire surface. Refrigerate the fish cakes for 15 minutes up to a day before frying.
-
Add 3 table spoons of oil to a pan and set on to medium heat. Add in the fish cakes and fry for a minute on each side. Serve.
