TEISENNAU EOG DYFRDWY (WELSH SALMON FISH CAKES).
Since one of my family lines of genealogy is Welsh, I wanted to include a few Welsh recipes in my postings for the ZWT #6--2010. Salmon is the king of fish and these potato and fish cakes, flavoured with parsley and chives are considered a luxury starter or main course in Wales. The original version of this recipe was found on Traditional Welsh Recipes.
Provided by CarrolJ
Categories < 60 Mins
Time 45m
Yield 8 fish cakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Boil the potatoes until tender.
- Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
- Season to taste with salt and pepper.
- Turn out onto a floured surface, divide into 8 portions and shape into cakes.
- Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
- Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.
Nutrition Facts : Calories 260.8, Fat 14.1, SaturatedFat 6.3, Cholesterol 52.4, Sodium 688.1, Carbohydrate 20.2, Fiber 2.7, Sugar 1, Protein 13.8
GRANNY'S WELSH CAKES
This recipe was given to my grandmother many, many years ago by an old Welsh lady. They are a family favorite in all generations. They are different from the other recipes listed here as they do NOT have milk--eggs are the only liquid.
Provided by KristinB
Categories Dessert
Time 25m
Yield 36-48 cookies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Beat margarine & sugar together.
- Add eggs & beat till smooth.
- Add dry ingredients & stir till just nicely mixed.
- Roll out on floured surface to 1/4 to 1/2-inch thick.
- Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
- Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
- Remove to baking rack to cool.
- Store in an airtight container or ziplock bag.
Nutrition Facts : Calories 827.5, Fat 34.5, SaturatedFat 6.4, Cholesterol 141, Sodium 1035.2, Carbohydrate 117.5, Fiber 3.1, Sugar 48.2, Protein 13.9
FISH CAKES
These delicious salmon fish cakes are both nourishing and satisfying which make them the ideal healthy meal when you're short on time, but want lots of flavour. They're so easy to make and you can serve them as a nutritious starter, with a salad or for supper.
Provided by hello
Categories Dessert
Time 35m
Yield 4 cakes
Number Of Ingredients 10
Steps:
- Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
- Meanwhile grill the salmon for 10 minutes (until just cooked).
- Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
- Break the salmon fillets into flakes, then mix with the potato mixture.
- Divide the mixture into 6 cakes.
- Place the flour, egg and ground almonds in separate bowls.
- Coat each cake in flour, then the egg then the ground almonds.
- Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
Nutrition Facts : Calories 357.2, Fat 13.9, SaturatedFat 3, Cholesterol 119.6, Sodium 185.7, Carbohydrate 19.4, Fiber 3.7, Sugar 3.1, Protein 38
CLASSIC FAMILY FISH CAKES
This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!
Provided by HappyBunny
Categories Potato
Time 40m
Yield 4-8 Fish Cakes
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling, salted water and drain and mash well when tender.
- Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
- Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
- Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
- Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
- Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.
Nutrition Facts : Calories 328.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 192.5, Sodium 1068.5, Carbohydrate 33.6, Fiber 3.4, Sugar 2.6, Protein 35.8
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
Steps:
- Heat the grill.
- Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
- Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
- Shape into 4 large fish cakes.
- Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
- Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
- Serve with salad and lemon wedges.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
SMOKED SALMON FISH CAKES
I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.
Provided by Kevin Young
Categories < 60 Mins
Time 1h
Yield 8 cakes
Number Of Ingredients 13
Steps:
- Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
- Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
- Divide mixture into eight portions and form into balls.
- Flatten each ball to about 1 inch thick.
- Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
- Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
- You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.
Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6
WELSH CAKES
This recipe is from Chatelaine's Heritage Collection of Recipes, published in 1968. I didn't have any mixed peel but they are really good with just currants. Fried them on an electric griddle. Had to increase the temperature to 300F as the heat varies considerably across the griddle top. They are seriously addictive!!!!
Provided by Myrna B.
Categories Quick Breads
Time 55m
Yield 27 serving(s)
Number Of Ingredients 12
Steps:
- Sift dry ingredients together in a bowl and cut in shortening finely. Add fruit, then eggs mixed with milk to make a stiff dough. (I ended up using my hands to get it to combine.)
- Roll to 1/4-inch thickness on a floured surface. (It is more convenient to roll out half the dough at a time.) Cut out rounds with a sharp two-inch cookie cutter.
- Bake on a heated griddle on low heat, or an electric fry pan set at 250F for 8 to 10 minutes. When golden brown on one side, turn and bake second side until golden.
- Serve hot with butter as a tea cake or serve cold. Store in a covered container.
- NOTE: Shortening is satisfactory in this recipe but butter or hard margarine gives a richer flavour and colour. (I used hard margarine.) I estimated two as a serving. (Don't think you'll stop with two!).
- Makes about 4 1/2 dozen.
Nutrition Facts : Calories 180.2, Fat 8.3, SaturatedFat 2.1, Cholesterol 16.1, Sodium 137.5, Carbohydrate 25, Fiber 2.2, Sugar 10.2, Protein 2.4
NIGELLA LAWSON SALMON FISH CAKES
Make and share this Nigella Lawson Salmon Fish Cakes recipe from Food.com.
Provided by Shirl J 831
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl mix together all fish ingredients with hands.
- Cover sheet with plastic wrap.
- Plunge hands back into mixture and form fat palm size patties.
- Place on sheet.
- Put in fridge for 20 min to 1hr.
- Coating mix: In shallow bowl beat 2 eggs.
- Dip fish in egg then in 1/2 cup Matzo meal.
- coat well.
- Melt butter and a bit of oil and fry till golden brown.
- About 4-6 min each side.
Nutrition Facts : Calories 307.9, Fat 10.3, SaturatedFat 3.7, Cholesterol 147.8, Sodium 350.4, Carbohydrate 25.7, Fiber 1.6, Sugar 1.3, Protein 26.4
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