TROUT CAKES
Clearly this recipe can be done with salmon, kokanee, char or really any fish you want. I just like it with trout. The herbs are also open to improvisation; the combination I use is what I like. Serve these with a green salad or as the filling in a sandwich.
Provided by Hank Shaw
Categories Main Course
Time 45m
Number Of Ingredients 13
Steps:
- Cook the minced onion with the butter in a small pan over medium heat until translucent, but not browned. Remove from the pan and let cool.
- Chop the trout meat with a knife into bits. You can chop very roughly and then pulse a couple times in a food processor, but you want the trout in little pieces, not as a paste.
- Mix all the remaining ingredients (except the frying oil) together in a large bowl. Form cakes with your hands. I like them about the width of my palm. You will need to wash your hands a couple times to remove debris; this helps you make cleaner, nicer cakes.
- Let the cakes sit in the fridge for 20 minutes or so -- this lets the breadcrumbs absorb moisture, which helps your cakes hold together.
- Heat the frying oil in a large, wide pan over medium-high heat. Fry as many cakes as will fit in one layer without touching. Cook them until each side is golden brown, about 4 to 6 minutes per side. Serve hot.
Nutrition Facts : Calories 585 kcal, Carbohydrate 25 g, Protein 31 g, Fat 40 g, SaturatedFat 22 g, Cholesterol 166 mg, Sodium 1041 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FISH CAKES WITH PAPRIKA LEMON MAYONNAISE
Steps:
- Make fish cakes:
- With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
- Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
- Make mayonnaise while fish cakes cook:
- Whisk together all mayonnaise ingredients in a small bowl until smooth.
- To serve:
- Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.
LEMON-PARSLEY FISH CAKES
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
- In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
- Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
- To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g
TROUT PATTIES
Came up with this recipe because I have 2 avid fishermen in my home and plenty of trout to cook. Also have a recipe for an easy homemade cocktail sauce, which goes well with the patties, but it's optional.
Provided by tiediedgirl
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h43m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place a piece of aluminum foil large enough to wrap up trout in a 9x13-inch baking dish.
- Place trout in the prepared pan; drizzle butter and lemon juice on top. Fold up aluminum foil to enclose trout in a packet.
- Bake in the preheated oven until flesh flakes easily with a fork, about 1 hour. Cool for 10 minutes. Flake into a large bowl; add onion and celery. Mix in seasoned bread crumbs.
- Beat eggs, mayonnaise, and lemon pepper seasoning in a small bowl until blended. Mix into trout mixture. Form trout mixture into 12 patties.
- Heat oil in a deep skillet over medium heat. Fry patties in batches until deep golden brown, 4 to 5 minutes per side.
- Mix ketchup and horseradish together in a small bowl to make cocktail sauce. Serve with trout patties.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 17.3 g, Cholesterol 201.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 50.6 g, SaturatedFat 8.5 g, Sodium 877.8 mg, Sugar 8.9 g
TUNISIAN FISH CAKES WITH LEMON AND PAPRIKA AïOLI
Categories Citrus Fish Onion Appetizer Fry Passover Ramadan Kosher Cilantro Parsley Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 40
Number Of Ingredients 13
Steps:
- Line large baking sheet with plastic wrap. Coarsely grind fish in processor. Add next 8 ingredients; blend well. Add matzo meal and egg; process until smooth, scraping down sides of bowl occasionally. With moistened hands and using 1 generous tablespoon for each cake, shape mixture into patties about 13/4 inches in diameter and 1/2 inch thick; arrange on sheet.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Fry fish cakes in batches until brown and cooked through, adding more oil to skillet by tablespoonfuls as needed, about 3 minutes per side. Transfer cakes to unlined baking sheet. (Can be made 1 day ahead. Refrigerate until cold, then cover with foil and keep refrigerated. Rewarm uncovered in 350°F oven about 10 minutes.)
- Arrange fish cakes on plates. Spoon aioli alongside and serve
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