CLASSIC FISH CAKES
Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!
Provided by Kimberly Killebrew
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
- Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
- Serve immediately with our BEST homemade tartar sauce!
Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
FISH CAKES (WITH VARIATIONS)
Make and share this Fish Cakes (With Variations) recipe from Food.com.
Provided by Boyz 5
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.
- Cover and refrigerate 10 minutes.
- Heat a large non-stick frying pan sprayed with cooking spray on medium heat.
- For each fish cake, shape 1/2 cup of the stuffing mixture into a patty.
- Add to frying pan in batches.
- Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
- VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients:
- Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.
- Salmon Cakes- 2 (213g) cans salmon, drained, skin and bones discarded, 2 tablespoons lemon juice, 1 cup shredded Mozzarella cheese, 1/2 cup chopped green onion.
- Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons
- barbecue sauce, 1/2 cup finely chopped green pepper.
Nutrition Facts : Calories 404.4, Fat 17.1, SaturatedFat 6.4, Cholesterol 54.5, Sodium 958.7, Carbohydrate 32.7, Fiber 1.4, Sugar 5.2, Protein 29
More about "fish cakes with variations recipes"
NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
From baconismagic.ca
4.5/5 (38)Category CanadaServings 4Total Time 30 mins
- Over medium-low heat add vegetable oil to a heated sauce pan. Saute onion and celery until translucent, about 3-5 minutes. Set aside to cool.
- Cut potatoes into quarters and boil until cooked and drain. Return to pot. Add butter, garlic salt, sea salt, black pepper, sauteed onion and celery, and summer savoury (optional). Mash together to create mashed potatoes. Let cool in fridge
- Add fish and beaten egg and loosely combine. Form into patties and place on large plate or tray. Put in fridge for one hour to allow patties to cool.
- To cook heat sauce pan over medium heat. Add 1 tablespoon of oil or butter. Lightly flour patties and pan fry until golden, 2-3 minutes a side.
FISH CAKES | RECIPETIN EATS
From recipetineats.com
4.9/5 (44)Category MainCuisine WesternCalories 173 per serving
SALMON & RICE CAKES WITH EASY VARIATIONS - A BETTER …
From abetterwaytothrive.com
FISH CAKE RECIPES
From allrecipes.com
FISH CAKES WITH TARRAGON MAYO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SPICY FISH CAKES (FISH PATTIES) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
HOW TO MAKE KOREAN FISH CAKES: THE BEST RECIPE
From anayokota.com
THE ULTIMATE FISH CAKES | MEATEATER COOK
From themeateater.com
FISH SEASONING - IMMACULATE BITES
From africanbites.com
GREEK HONEY CAKE (MELOPITA SIFNOS) - MY GREEK DISH
From mygreekdish.com
FISH CAKES RECIPE - BBC FOOD
From bbc.co.uk
CANNED TUNA PATTIES RECIPE IN 20 MINS - VEENA AZMANOV
From veenaazmanov.com
AIR FRYER FISH CAKES RECIPE | HOMEMADE & YUMMY
From homemadeandyummy.com
KAMABOKO: JAPANESE FISH CAKE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES
From jamieoliver.com
FISH CAKES - SLENDER KITCHEN
From slenderkitchen.com
25 FISH CAKES RECIPES FOR EASY DINNERS - AUSTRALIAN WOMEN'S …
From womensweeklyfood.com.au
FISH CAKES | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search