Nile perch patties recipe

Nile perch patties recipe

Preparation and cooking

• - Soak stale bread in cold water and then remove the excess of water pressing it between your hands very well.
• - Prepare fish mixture.
  Blend fish fillets with egg, aromatic herbs, soaked bread, balsamic vinegar and onions in a food processor.
  Transfer your mixture into a bowl.
  Begin adding plain dried breadcrumbs slowly, mixing continuously.
  You should need about 80g (2.8 ounces) for the right texture but it's difficult to say if it's the right dose. The experience will teach you what is the right dose every time.
  Season to taste with salt.
• - Shape Nile pearch patties.
  Shape your mixture into big size balls and then press them as well as when you make meat patties.
  Dip every patty in the remaining plain dried breadcrumbs.
• - Cooking.
  Pour olive oil in a non-stick frying pan, add fish patties and let them fry slightly on both side over medium heat.
  At this point pour in white wine, reduce heat and continue cooking, half-covered, till all cooking juice is well reduced.
  Remember to turn over your fish patties now and then with delicacy.
  At the end, brown your fish patties on both sides.

Just before serving

• - Serve Nile perch patties hot or warm.

Note

Tips

• - You can also make two fish loafs with the same doses. Cook them in the same way. You can cook them in advance.

Menu planning

• - Serve these fish patties accompanied by a green salad or a fennel & orange salad or seasonal boiled vegetables.

Useful links for this recipe

• - Follow the link if interested in fennel and orange salad.

Healthy eating

• - Meatballs, fishballs, meat and fish patties require a lot of ingredients, so they can not be low in calories and fat. My tip is to accompany them with seasonal green salad, source of fiber.

Loretta

What's the right wine ?

Generally, my husband and I uncork a good-quality wine made with Pinot grapes.