Kicked Up Fish Cakes Recipes

GOLDEN FISH CAKES

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

KICKED UP FISH CAKES

Steps:

• Peel and cut up potatoes and fillets.
• Place in large sauce pan with enough water to cover.
• Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
• Chop onion in food processor; add cooled potatoes and fish.
• Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
• Form into patties.
• Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
• Dredge patties in crumbs, covering both sides well.
• Refrigerate on baking sheet for at least 30 minutes to set coating.
• Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
• Remove to paper toweling and drain.
• Keep warm.
• Repeat if needed with remaining patties. Serve with chili sauce.
• Will freeze.

SPICY FISH CAKES

Steps:

• Slice onions finely.
• Chop the flesh of the capsicum finely.
• Cut the potatoes into 1cm cubes.
• Place all into a bowl with the Creole seasoning.
• Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.
• Heat frypan and add oil and butter.
• Cook 1 Tbs of the mixture, turning to brown both sides.
• Place fritters on absorbent paper.
• Serve with Corn Salsa, relish or a fruit chutney.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

NORWEGIAN FISH CAKES

Steps:

• Make sure fish is patted very dry! If there is lots of excess water in the fish, the recipe will come out runny. This is key to the success of the recipe.
• Grind fish and onion together in food processor or blender.
• In a separate bowl, mix the can of milk and water together to form 2 ½ cups.
• Slowly add the milk/water mixture to the blended fish. (Start with 1 cup of the mixture and blend.)
• Move the fish mixture to a large mixing bowl or Kitchen Aide.
• Slowly add more of the milk mixture to the fish. (If it starts to look too runny, do not add the whole milk mixture. It should hold its shape slightly)
• Add the nutmeg, eggs and cornstarch, mix well.
• Mix the melted butter and bullion cube until bullion is dissolved. Cool butter mixture completely.
• Put the butter mixture and salt into the fish mixture. Mix until combined.
• On medium heat, put Crisco in a frying pan and heat to medium heat. You don't need lots, just enough so cakes won't stick.
• With two serving teaspoons, scoop out some of the fish mixture and drop into the frying pan. They should be about the size of a chicken nugget. When dropped into the pan, the mixture should somewhat hold its shape.
• Fry a few minutes on each side until brown and cooked through the center.
• To keep cakes warm, put finished fish cakes in a covered oven safe dish that has been coated with 1 teaspoons shortening. Turn oven on a low degree and keep finished fish cakes warm until the rest are finished cooking.
• Fish cakes can be served with gravy of your choice. I prefer a chicken gravy with cornstarch and chicken bullion, but they are also nice with a brown or white gravy.