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Make medium size round cakes. Fry in butter on medium to high heat. About 3-4 minutes. Should have a nice brown surface on both sides. Voila: You now have the world’s best fish cakes. Serve with potatos, grated carrot and melted butter.
Grind the fish meat at least two times, and then transfer to a food processor. Mix the salt well into the ground fish. Add the potato flour and mix well. The milk must be added in small quantities: one tablespoon at a time at the start. Mix well before you add another teaspoon of milk.
If you want to use cod you should also add some haddock, pollock or cusk, if you don’t the cakes will most likely fall apart. If you use a lot of pollock, your fish cakes will get a bit gray, but still very good. It is important to use a meat grinder, no food processors.
Voila: You now have the world’s best fish cakes. Serve with potatos, grated carrot and melted butter. Or in a brown sauce and potatos. Or serve them as a hamburger to the kids.
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