NEWFOUNDLAND FISH CAKES
Newfoundland Fish Cakes. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Provided by Barry C. Parsons
Categories Fish and Seafood
Time 45m
Number Of Ingredients 7
Steps:
- Soak the salt cod in cold water overnight.
- Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.
- When the fish is cool, flake it apart with a fork into small pieces.
- In a sauté pan, melt the butter over medium heat.
- Add the onions and cook until they are softened.
- Add the flaked fish along with the mashed potato, egg, pepper and savoury.
- Mix together until well combined, then form into small cakes and roll in flour.
- Fry the fish cakes in canola oil over medium heat until golden brown on both sides.
- Serve with scrunchions if desired.
Nutrition Facts : Calories 179 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 1 grams saturated fat, ServingSize g, Sodium 2689 grams sodium
MONA'S NEWFOUNDLAND FISHCAKES
Do you love fishcakes?? Here is a recipe that I'm sure you will make over and over again - Found it in the magazine Saltscapes - such a wonderful magazine, has delicious recipes in it -
Provided by Chef mariajane
Categories Low Protein
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cover salt fish with water, and soak 3-4 hours. Change water on fish, and boil gently for about 10 minutes. Drain.
- Cook onion in 1/4 cup water until soft.
- Mash together fish, potatoes, and onion; add summer savory, pepper and beaten egg, and mix well. Form into patties, and coat lightly with flour.
- Fry in butter or vegetable oil over medium heat until crisp and golden brown.
Nutrition Facts : Calories 196.1, Fat 2.3, SaturatedFat 0.8, Cholesterol 56, Sodium 44485.3, Carbohydrate 38.2, Fiber 3.6, Sugar 4.1, Protein 5.8
TILAPIA FISHCAKES
Make and share this Tilapia Fishcakes recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place all the ingredients, apart from the polenta and oil, into a large bowl and mix thoroughly.
- Shape into palm sized patties and coat each side with polenta.
- Heat the oil in a frying pan over a medium heat and fry the fish cakes, a few at a time, for 3-4 minutes on each side, until golden brown. Drain on kitchen paper and serve immediately.
Nutrition Facts : Calories 264.1, Fat 2.8, SaturatedFat 0.8, Cholesterol 56.8, Sodium 82.9, Carbohydrate 34.2, Fiber 5.2, Sugar 2.9, Protein 27.8
WHICH FISHCAKES
Make and share this Which Fishcakes recipe from Food.com.
Provided by DaMama_rules
Categories < 30 Mins
Time 26m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Drain the fish; break up fine.
- Mix all ingredients.
- Cover and refrigerate for at least 10 minutes.
- Form 1/3 to 1/2 cup of mixture into patties.
- Heat a large skillet and spray with Pam.
- Cook on each side 4 minutes or until golden brown.
THE BEST FISHCAKES
Well at this stage I don't know if they are or aren't but a delicious looking recipe from our state/local paper and their feature of 7 recipes in 7 days. Times are estimated.
Provided by ImPat
Categories Weeknight
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Cook ther potatoes in salted water until they are very tender and then drain them and mash them finely.
- Combine with the fish and other ingredients down to and including the seasonsings and then using wet hands shape them into eight patties.
- Dust them with flour and then dip them into the egg and finallyu coat with the crumbs.
- Heat oil to moderate and cook them until they are golden browqn on both sides.
- FOR THE SAUCE simply combine the ingredients and mix well together and serve over patties and a sharp green salad.
FETA SALMON FISHCAKES
Make and share this Feta Salmon Fishcakes recipe from Food.com.
Provided by Sackville
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Peel the potatoes, cut into chunks and boil until tender.
- Drain and mash (without butter or milk) until smooth and leave to cool for a few minutes.
- Meanwhile, put a little of the oil in a frying pan and when it is heated, add the red pepper and salmon fillet.
- Use a fork to break the salmon into pieces, then cook the fish until it is flaky and the red pepper until it is soft, about five minutes.
- When the mash is cool, season it generously with black pepper and then sift the flour over the top.
- Use a wooden spoon to mix the flour in until it disappears.
- Whisk the egg and add it to the mixture, stirring well.
- Crumble the feta over the top and snip the chives into the bowl.
- Finally add the red pepper and salmon and stir again to mix evenly.
- Dust your hands with flour and form the mixture into patties.
- You can make 12 cookie sized patties or 6 larger cakes.
- Add the rest of the oil to the frying pan and, when very hot, lay out some of the potato cakes but be careful not to overcrowd the pan.
- Fry for three minutes to form a thin, crisp layer, then carefully turn to cook the other side.
- Keep warm in the oven while you finish cooking.
- Serve dusted with parmesan and sprinkled with a few extra chives.
- By the way, if you find forming the patties difficult, you can also just drop the potato mixture into the pan for more irregular but less messy fish cakes.
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