- 1 onion, finely minced
- 1/2 sweet green peppper, membranes removed and seeded, finely minced
- 8 ounces [227 g] cod fillets, skinned
- 8 ounces [227 g] smoked haddock fillets, skinned
- 2 1/2 ounces [70 g] breadcrumbs
- Salt and pepper, to taste
- 1 teaspoon [5 mL] paprika
- 1 teaspoon [5 mL] chopped chives
- 2 beaten eggs
- 2 tablespoons [17.5 g] all-purpose flour
- 4 ounces [l13 g] blanched almonds, chopped and lightly roasted
Sauce
- 3 teaspoons [15 mL] cornstarch
- 2 tablespoons [30 mL] tomato paste
- 1 1/4 cups [310 mL] tomato juice
- 3/4 cup [190 mL] chicken broth
- 1 garlic clove, crushed
- 1 bay leaf
- 1 tablespoon [15 mL] Worcestershire sauce
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- Into a bowl, microwave together minced onion and sweet green pepper on 'MAXIMUM' for 4 to 5 minutes, stirring once.
- Cut cod and smoked haddock fillets into pieces; arrange onto a plate.
- Cover and microwave fish for 5 minutes on 'MAXIMUM'.
- Crumble fish removing bones.
- Mix in breadcrumbs, salt and pepper, paprika, chopped chives and beaten eggs.
- Mix in flour.
- Shape mixture into 24 [1-inch / 2.5-cm] patties.
- Coat patties with chopped almonds; freeze.
Sauce
- Mix together all sauce ingredients.
- Cover and microwave for 5 minutes on 'MAXIMUM', strring after 2 minutes and then every 30 seconds.
- Throw away bay leaf.
To serve
- Thaw and reheat fish patties into microwave oven moving patties a few times until hot, for approximately 16 minutes all together.
- Leave to rest for 1 to 2 minutes.
- Meanwhile, reheat sauce for 1 to 2 minutes, on 'MAXIMUM'.
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