Bass Fritters with Herbed Cream Cheese
 
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
For the Mashed Potatoes
  • 1 to 1,2 kilos / 2 pounds peeled potatoes
  • 2 tbsp milk
  • 2 tbsp butter or margarine
  • 1 tbsp vegetable stock
  • ½ tsp garlic powder
  • Salt and pepper
For the Cream Cheese Spread
  • 200 gr. / 6 oz. cream cheese
  • 2 tbsp dill, finely chopped
  • 2 tbsp scallions, finelly chopped (about 1)
  • ½ tsp garlic powder or 1 garlic clove minced
  • ½ tsp onion powder or ½ small onion, finely chopped
  • Salt and pepper
  • 1 cup breadcrumbs
  • 650 gr. / 23 oz. of bass fillet
  • Salt and pepper
Instructions/ Εκτέλεση
The Previous Day
For the Mashed Potatoes
  1. Unpeel the potatoes and put them in a deep pot with salted water and boil until they become soft.
  2. Mash them finely, add all the rest of the ingredients and mix until everything is incorporated.
  3. Wait until it takes room temperature and then place it in the fridge covered with cling film.
For the Cream Cheese Spread
  1. In a bowl mix all the ingredients until they are incorporated and place it again in the fridge covered with a cling film.
The Same Day
  1. Cut the fish fillets in narrow strips as you see in pictures, salt and pepper them.
  2. Take out the mashed potatoes and the cream cheese spread of the fridge.
  3. Add a tsp of the spread on a fish strip and roll to cover it.
  4. Take about a quantity of mashed potatoes equal to a lime, spread it to your hand and cover the fish to seal it in all sides and make it like a patty.
  5. Cover it with breadcrumbs.
  6. Repeat the same for the rest of the ingredients until everything is finished.
Baking
  1. Preheat oven to 200° C / 400° F.
  2. Place the patties on a baking tray covered with parchment paper and bake for about 30 minutes or until they take a golden brown color.
  3. Serve them with salad or boiled vegetables.
Recipe by Culinary Flavors at http://www.culinaryflavors.gr/bass-fritters-with-herbed-cream-cheese/