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Fish Patties With Rosemary Sauce Done In The Greek Manner

Here's how you make Fish Patties With Rosemary Sauce Done In The Greek Manner
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  • Servings: 5-6
  • Prep: 15m
  • Cook: 30m
    • The following recipe serves 5-6 people.

Ingredients

The ingredients are:
  • 6 cups water
  • 1 stalk celery (cut into 8 pieces)
  • 1/2 cup parsley, chopped
  • 1 yellow onion, quartered
  • 1 whole (3 pound) cod fish (or flounder, cleaned)
  • 1 tablespoon mint leaves, minced
  • 1/2 cup yellow onion, minced
  • 2 large eggs
  • 1 cup breadcrumbs
  • 1/3 cup kefalotiri cheese, grated (or Parmesan)
  • Salt and pepper, to taste
  • 3/4 cup water
  • 1 cup all-purpose flour (for coating)
  • Vegetable oil, for frying
  • 6 tablespoons fresh lemon juice
  • FOR ROSEMARY SAUCE
  • 1/2 cup olive oil
  • 3 tablespoons all-purpose flour
  • 1/3 cup white vinegar
  • 1 tablespoon tomato paste
  • 2 cups water
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried rosemary
  • 1 bay leaf
  • Salt and pepper, to taste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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