Fancy Fishcakes Recipes

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FANCY FISH CAKES



Fancy Fish Cakes image

Make and share this Fancy Fish Cakes recipe from Food.com.

Provided by MsKittyKat

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb russet potato, peeled,cut into 1/2 inch pieces
6 ounces orange roughy fillets
1/4 lb bay shrimp, chopped
3 ounces smoked salmon, chopped
1/2 cup chopped green onion
1/4 cup chopped fresh dill
2 teaspoons grated lemons, rind of
2 cups fresh breadcrumbs (from French bread)
5 tablespoons vegetable oil
lemon wedge, for garnish

Steps:

  • Steam potatoes until tender, about 10 minutes.
  • Transfer potatoes to large bowl and mash.
  • Steam fish until cooked through, about 10 minutes.
  • Transfer fish to plate; cool 5 minutes.
  • Flake fish and add to potatoes.
  • Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
  • Season to taste with salt and pepper.
  • Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
  • Coat each cake with breadcrumbs, pressing to adhere.
  • Heat 3 tablespoons oil in heavy large skillet over medium heat.
  • Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.

MAUREEN'S PILCHARD FISH CAKES



Maureen's Pilchard Fish Cakes image

The best fish cakes I have ever had. So sad that tinned pilchards (or sardines) in tomato sauce don't appear as a known ingredient on Zaar as these beat all the other fish cake recipes (for me). Perhaps a few other "foreign" non-American members will have this ingredient at hand and give this a bash. Preparation time excludes making mashed potato - can use instant mash if desired).

Provided by Shazzie

Categories     Lunch/Snacks

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 7

2 (445 g) cans pilchards in tomato sauce
2 -3 cups mashed potatoes
4 onions, finely chopped
2 eggs, beaten
salt
pepper
herbs

Steps:

  • Drain the pilchards, retaining the tomato sauce.
  • Add to mashed potato and beaten egg, mixture must be quite stiff.
  • Add onion and seasoning.
  • Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
  • (If desired, allow to cool and freeze - can be re-heated in microwave).
  • Serve with reserved tomato juice, simmered with italian herbs and parmesan.

Nutrition Facts : Calories 111.3, Fat 2.1, SaturatedFat 0.8, Cholesterol 63.4, Sodium 238, Carbohydrate 19.3, Fiber 2.3, Sugar 4.2, Protein 4.2

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