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
SALMON FISH CAKES WITH DILL AND SPINACH SAUCE
Homemade fish cakes are so much better than the store bought ones. Give these a try and you'll never go back.
Provided by Sackville
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Boil the potatoes in salted water until tender.
- Drain, return to the pan and mash thoroughly without milk, butter or water.
- Tip the mash into a mixing bowl.
- Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
- Crumble in the stock cube and add the bay leaf.
- Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
- Turn off the heat, cover the pan and leave for five minutes.
- Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
- Season generously with pepper and lightly with salt.
- Mix thoroughly until smooth.
- Now flake the remaining fish and fold through the mixture.
- Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
- Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
- Melt the butter and stir in the flour until smooth.
- Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
- Add the milk and cream.
- Reduce the heat and simmer gently for five minutes.
- Shred the spinach.
- Stir spinach and dill into the thick, creamy sauce.
- Cook for a few minutes until the spinach wilts.
- Taste and adjust the seasoning.
- Preheat the oven to 400F or 200 degrees C.
- Oil a baking sheet.
- Dust the fish cakes with flour, shaking off any excess.
- Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
- Transfer to the baking sheet and cook in the oven for 10 minutes.
- Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.
Nutrition Facts : Calories 344, Fat 15.2, SaturatedFat 4.5, Cholesterol 59.6, Sodium 243, Carbohydrate 31.8, Fiber 4.8, Sugar 1.9, Protein 22.6
LEMON SOUR CREAM SAUCE
Make and share this Lemon Sour Cream Sauce recipe from Food.com.
Provided by Bren in LR
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Chill till served over broiled fish or baked potatoes.
Nutrition Facts : Calories 519.4, Fat 45.7, SaturatedFat 26.5, Cholesterol 119.6, Sodium 211.8, Carbohydrate 25.7, Fiber 0.4, Sugar 24.6, Protein 5.1
SALMON PATTIES WITH DILL SAUCE
My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!
Provided by tinalyn
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
- Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
- Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g
FISH CAKES WITH TARTARE SAUCE
Make a little fish go a long way with these tasty fishcakes - perfect comfort food
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 40m
Yield Makes 4
Number Of Ingredients 15
Steps:
- Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
- Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
- At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
- While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
- Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
- Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
- Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.
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