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Asian Fish Cakes

23.08.11

1. Put the fish in a food processor and pulse until evenly chopped, about 10 times. Be careful not to overprocess or fish turns into a paste. Transfer to a large bowl and add eggs, bread crumbs 1 / 2 cup of bread, cilantro, green onions, ginger, lime flavor, garlic, fish sauce, salt and pepper. Using your hands or a rubber spatula, gently out of business and mix the ingredients together and mix well.

2. In nonstick skillet, heat a spot of oil over medium-high heat. Pinch a small piece of the assortment of fish and fry until cooked through, about 1 minute.Taste and adjust the seasoning of the fish that remain tangle if necessary.

3. Place the 1 cup bread crumbs in a bowl. Set the mixture into fish cakes about 2 inches (5 cm) in diameter and 1 inch (2.5 cm) thick. Hood each cake thoroughly with crumbs, shaking off excess.

4. Highlighted a baking sheet with edges of the paper. Pour oil to a depth of 1 / 2 inch (12 mm) in the pan and zeal until smoking hot and shimmering, but no. Working in batches as necessary to avoid crowding, add the cake, placing about 1 inch (2.5 cm) alone, and fry, turning once, until golden brown and crisp, 2-3 minutes on each side. Cart to paper towels to drain and season with salt while still warm.

Source: Babble (blog)

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lincoln wear-ever® standard duty half-size sheet pan 18 guage

by admin

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Source: lincoln wear-ever® standard duty half-size sheet pan 18 guage