pike and bacon cakes
Even if pike has quite a bit of bone inside, still at least one way exists to remove the small, spiky bones: the meat grinder. Bacon adds some fat and smoky flavor to the otherwise dry fish. These balls taste especially good with mayonnaise. I have also written the recipe in Finnish, here: https://www.kotikokki.net/reseptit/nayta/848784/Hauki-pekonipullat/
prep time
30 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 600 grams pike fillet, skinless
- 140 grams bacon, raw
- 75 milliliters bread crumbs
- 50 milliliters powdered skim milk
- ½ teaspoon paprika
- ½ teaspoon dill
- ½ teaspoon oregano
- ¼ teaspoon lemon pepper
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 - egg
- 150 milliliters water
- 75 grams finely chopped onions according to taste
- 3 cloves garlic
How To Make pike and bacon cakes
-
Step 1Mix all the dry ingredients. Add the egg and water and let the mix set for about 15 minutes. Careful with the hot cayenne pepper – a pinch will be comfortable enough.
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Step 2Mince the pike and bacon in the meat grinder – the spiky bones will be filtered out. Do it twice if you want them especially fine, or have the bacon as bigger pieces.
-
Step 31. Finely chop the onions. Combine all the ingredients. 2. Roll the mix into balls before frying them.
-
Step 41. Melt some butter on the frying pan in medium high heat. Put the balls on the pan and cover it with a lid. 2. First let them cook on one side and then gently turn them over. Put the lid back on. 3. When the cakes become firmer in texture you can shake the pan with a closed lid so they move inside and keep cooking evenly. Fry for a moment more.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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