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Fish cake

  • June 12, 2018
  • 8
  • 98

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Companion | Fish cake

Companion | Fish cake


Portions


8 servings

Preparation Time


There are no details

Cooking Time


There are no details

Ingredients


1 kilogram of wahoo fish cut into small pieces
4 tablespoons of flour
1 kilogram of peeled and cooked potatoes
1 paiteña onion cut into small dice and pickled with salt and lemon
2 tomatoes Sliced ​​red without seeds
1/2 cup of ground cake or thread
4 beaten eggs
2 tablespoons of butter
Oil
Salt
Pepper
Cumin powder

Preparation


Dress the fish with salt, pepper and cumin.
Pass the pieces of wahoo fish through the flour and fry them in hot oil.
Cut the potatoes into slices.
Grease a mold with butter and sprinkle half the crushed cake.
Cover it with half the chopped potatoes.
Fill the fried fish, onions and tomatoes with filling.
Place the rest of the potatoes on top, then the beaten eggs and, at the end, the rest of the ground cake, covering everything.
Take the cake to a preheated oven at 180º C (350º F) until golden brown.
Serve hot.

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