To make the pancake topping: Beat 1 egg, 6 tablespoons of milk, 3 tablespoons of cornstarch, 1 and 1/2 teaspoons of salt, and 1/2 teaspoon of baking powder. Mix well.
Refrigerate 750g of cod fish fillets, cut into chunks
Cook the pancake topping: Heat a non-stick pan with a little butter or oil. Pour in 2 tablespoons of the pancake batter and cook until golden brown on both sides.
To make the filling: Cut the cooked cod fish into small cubes.
Season with salt and black pepper to taste.
To make the pancake topping: Beat 1 egg, 6 tablespoons of milk, 3 tablespoons of cornstarch, 1 and 1/2 teaspoons of salt, and 1/2 teaspoon of baking powder. Mix well.
Refrigerate 750g of cod fish fillets, cut into chunks
Cook the pancake topping: Heat a non-stick pan with a little butter or oil. Pour in 2 tablespoons of the pancake batter and cook until golden brown on both sides.
To make the filling: Cut the cooked cod fish into small cubes.
Season with salt and black pepper to taste.
Make the pancake topping: Beat the egg, milk, cornstarch, salt, and baking powder in a blender until smooth
Mix well
Heat a non-stick pan with a little butter or oil
Pour in 2 tablespoons of the pancake batter and cook until golden brown on both sides
Repeat the process until all the batter is used up
To make the filling: Cut the cooked cod fish into small cubes
Cook the filling: Heat a non-stick pan with a little butter or oil
Add the chopped onions, garlic, and tomato, and cook until softened
Add the cod fish cubes, lemon zest, salt, and black pepper to taste
Mix well
To assemble the cakes: Place 1 pancake on top of each cake mold
Add some of the filling on top of the pancake, leaving a small border around the edges
Fold the pancake over the filling to form a neat package
Repeat with the remaining ingredients
Serve warm and enjoy!
