Fish Patties With Rosemary Sauce Done In The Greek Manner

5-6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"Greek fish patties (Psarokeftedes me Savoro) containing garlic, herbs, cheese, then topped with a flavorsome Rosemary Sauce. Recipe comes from the Recipe Club of Saint Paul's Greek Orthodox Cathedral."

Original recipe yields 5-6 servings
OK
  • FOR ROSEMARY SAUCE

Nutritional

  • Serving Size: 1 (893.8 g)
  • Calories 863.3
  • Total Fat - 46.8 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 228.9 mg
  • Sodium - 447.7 mg
  • Total Carbohydrate - 41.2 g
  • Dietary Fiber - 2.9 g
  • Sugars - 5.4 g
  • Protein - 66.2 g
  • Calcium - 281.2 mg
  • Iron - 3.2 mg
  • Vitamin C - 19.8 mg
  • Thiamin - 0.2 mg

Step 1

Bring 6 cups water to a boil. Add the celery pieces, parsley, and onion; boil for 10 minutes.

Step 2

Reduce heat and add whole fish; cook, covered for 20 minutes. Strain reserving liquid.

Step 3

Cool fish and debone. Remove head and skin, and discard.

Step 4

Mash fish with a fork. (You should have 2 cups).

Step 5

Add mint, onion, eggs, breadcrumbs, grated cheese, salt, pepper, and 3/4 cup water. Mix thoroughly.

Step 6

Form into small patties. Coat each patty in flour and fry in hot oil until golden brown. Sprinkle with lemon juice. Serve with Rosemary Sauce.

FOR THE ROSEMARY SAUCE


Step 7

Heat olive oil. Add flour and then vinegar and continue to stir. Dilute tomato paste in water and add to pan with garlic, rosemary, bay leaf, salt, and pepper.

Step 8

Cook over medium heat, stirring, until sauce thickens. Remove bay leaf and refrigerate for several hours.

Step 9

Serve at room temperature.

NOTE: Both the fish and the sauce are served at room temperature. The strained fish stock can be used to prepare Fish soup.


Tips & Variations


No special items needed.

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