Fish cakes in gravy

Fish cakes in gravy
(3)

400 g cod or tilapia

1 1/2 dl flour (90 g)

1/2 dl potato starch (30 g)

1 tsp baking powder

1 1/2 tsp salt

1/2 tsp pepper

2 tsp Aromat seasoning

2 eggs

6 tbsp milk

Oil for frying

4 dl water for boiling the fish cakes

Chop the cod in a food processor until finely minced.

In a bowl, combine the flour, potato starch, baking powder, salt, pepper, and Aromat seasoning.

Add the minced fish, eggs, and milk. Mix well to form a batter.

Using a spoon, shape the mixture into balls or fish cakes.

Heat oil in a frying pan and fry the fish cakes on all sides until they are golden brown.

Add the water to the pan and cover. Let simmer on low heat for 12 minutes.

Remove the fried fish cakes from the pan. In the same pan, add 1 stock cube and a slurry made from 2 tbsp flour mixed with a little water. Add a bit of brown sauce colouring or soy sauce for color. Bring to a boil for 2-3 minutes.

Return the fish cakes to the pan and let them heat through.

Serve with boiled potatoes.