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Baked Fish Cakes & Cucumber Salad
Baked Fish Cake Ingredients
Drizzle the bacon, onion and cloves with the oil and fry uncovered in the Oval Utility Dish for 7 – 10 minutes in the microwave oven on high. Sprinkle the flour over and add the milk little by little, Stir well. Microwave for 5 – 7 minutes on high – stir twice. Arrange the Fish Cakes in the sauce, sprinkle with cheese and bake for 30 minutes at 160°C or until done and golden brown. Do not pre-heat the oven.
Serve with a Cucumber Salad.
Dissolve the jelly in the boiling water. Stir the cream cheese and mayonnaise into the jelly. Add the very well-drained, grated cucumber, onion, salt and pepper to the jelly mixture. Rinse six Individual Bread Pans with ice water. Divide the mixture between the Individual Bread Pans and put in the fridge to solidify.
This salad can also be made in any other Argilla Salad Bowl that has been rinsed with ice water if you want to demould it – otherwise, it can be served just as it is.