500g fish cakes
6 tablespoons lemon juice
2 cloves garlic, minced
Salt to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1 can corn and carrot, drained
1/2 cup cream cheese
1/2 cup milk
200g fresh cheese, crumbled
4 egg whites
500g fish cakes
6 tablespoons lemon juice
2 cloves garlic, minced
Salt to taste
1 cup all-purpose flour
2 eggs, beaten
1 cup breadcrumbs
1 can corn and carrot, drained
1/2 cup cream cheese
1/2 cup milk
200g fresh cheese, crumbled
4 egg whites
Season the fish with lemon juice, garlic, and salt
Let it rest for 15 minutes
Dredge the fish cakes in flour, beaten eggs, and breadcrumbs
Arrange them side by side on a greased baking dish
Top with corn and carrot mixture
Set aside
Blend cream cheese, milk, fresh cheese, and salt in a blender
Add egg whites and mix well
Pour over the fish cakes and bake in a medium oven until golden brown.
