Difference between revisions of "Morgan Estate Fish Cakes"
RealRecipes (talk | contribs) m (Text replace - "Category:Cathy's Recipes" to "Category:North American cuisine") |
RealRecipes (talk | contribs) m (Text replace - "* Contributed by [http://groups.yahoo.com/group/catsrecipes/ Catsrecipes Y-Group]" to "From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref>") |
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== Description == | == Description == | ||
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. | This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. | ||
| − | + | From "Catsrecipes Y-Group"<ref>"Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group</ref> | |
== Ingredients == | == Ingredients == | ||
Revision as of 10:37, 5 May 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Morgan Estate in Austin, Texas in 1982. From "Catsrecipes Y-Group"[1]
Ingredients
- 8 fish fillets
- 1½ cup water
- ¼ cup white sauce
- 1 tablespoons dried parsley
- 2 tablespoons finely minced fresh onion
- 1 teaspoon paprika
- ½ teaspoon salt
- 1 teaspoon black pepper
- ½ cup fine bread crumbs
Directions
- Parboil the fillets in a large pan with water for 6 minutes then set aside to cool.
- When cool crumble fish and put in medium bowl.
- Mix gently all ingredients then form into round cakes.
- Place in preheated frying pan with extra virgin oil and brown until golden on both sides.
- Drain well on paper towels.
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
