Spinach and Fish Patties

Spinach and Fish Patties

INGREDIENTS:
300g boneless fish fillets
80g butter
1 medium (about 150g) onion, chopped
1/3 cup plain flour
1 cup milk
1 teaspoon seeded mustard
2 x 50g portions frozen spinach, thawed
1/2 cup packaged breadcrumbs
plain flour, extra
oil for shallow-frying

RECIPE:
Add fish to pan of simmering water, simmer, uncovered, until just tender; drain, flake. Heat butter in pan, add onion, cook, stirring, until onion is soft. Add flour, stir until bubbling. Remove from heat, gradually stir in milk and mustard. Stir over heat until mixture boils and thickens, transfer mixture to bowl. Squeeze excess liquid from spinach. Add spinach, bread crumbs and fish to onion mixture; mix well. Cover, refrigerate until cold. Divide mixture into 8 portions, shape each into a patty. Lightly coat patties in extra flour, shake away excess flour. Shallow-fry patties in hot oil, turning once, until browned; drain on absorbent paper.

SERVING:
Serve patties with mayonnaise, a tossed salad and crusty bread, if desired. Recipe can be made a day ahead. Uncooked patties suitable to freeze. Not suitable to microwave.

 

 
 
 

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