CLASSIC CHUNKY FISH CAKES
Fish cakes are a great freezer staple as they are ready portioned so you can defrost as many as you need
Provided by Good Food team
Categories Dinner, Main course
Time 1h20m
Yield Makes 12
Number Of Ingredients 9
Steps:
- Cover the potatoes in cold, salted water and bring to the boil. Turn down to a simmer and cook for 10-12 mins until tender. Drain and steam dry for a few mins, then mash and set aside to cool a little. Meanwhile, cook the fish. Cover in cold water and the lemon juice, bring to a gentle simmer, then poach for 5 mins (depending on the thickness of the fish) until just cooked through. Remove from the water, get rid of the skin and flake into large chunks.
- Put the lemon zest, herbs, spring onions, tartar sauce and some seasoning into a large bowl with the fish and the potatoes. Combine all the ingredients, then divide into 12 and shape into cakes.
- Put the eggs, flour and breadcrumbs on three plates. Dip each of the fish cakes in flour, pat off any excess, then dip in the egg. Finally, coat in the breadcrumbs and transfer to a clean plate or baking tray lined with parchment paper. Repeat with the remaining fish cakes. You can freeze the fish cakes now for up to three months, or chill for 1-2 days.
- To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg. Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.
Nutrition Facts : Calories 330 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 23 grams protein, Sodium 0.71 milligram of sodium
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
CLASSIC THAI FISH CAKES
Thai fish cakes are a very flavorful common street food in Thailand. The fresh taste of the fish, spices, and herbs make this dish simply delicious.
Provided by Darlene Schmidt
Categories Appetizer
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Rinse fish and pat dry thoroughly. Cut into chunks and place in food processor or large chopper.
- In a small bowl or measuring cup, combine the coconut milk , fish sauce, chili powder, cumin , coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
- Add 1/2 cup bread crumbs , makrut lime leaf strips, green onion, galangal or ginger, garlic, and chili pepper. Pulse to combine. You should be able to pick this mixture up in your hand and form it into cakes. If you find it too wet, add more breadcrumbs and pulse again until you get a good consistency. (Much of this will depend on the fish you're using and how much moisture it contains).
- Scoop up a small amount in your hand (about the size of a golf ball), pat into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small and not too thick (about 2 inches in diameter and 3/4- to 1-inch thick). It helps to rinse your hands every so often with cool water to prevent the mixture from sticking.
- Set the plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, pour oil into a small frying pan or wok , at least 1-inch deep, and prepare your garnishes.
- Heat oil; when hot enough (a breadcrumb should sizzle and cook immediately when dropped in), gently set cakes in oil. Fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan. Fry until golden brown and drain on paper towel.
- Serve immediately with cucumber and Thai sweet chili sauce on the side for dipping. Top with fresh cilantro and serve with lime wedges that should be squeezed over just before eating.
Nutrition Facts : Calories 184 kcal, Carbohydrate 10 g, Cholesterol 42 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, Sodium 736 mg, Sugar 2 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
COD CAKES
Provided by Food Network
Categories appetizer
Time 3h20m
Yield 48 cod cakes
Number Of Ingredients 18
Steps:
- Add some salt and a bouquet garni of some bay leaves, lemon wedges and black peppercorns to a pot of boiling water. Add the cod fillets and boil for 10 to 12 minutes. Remove the cod from the water and refrigerate for 1 hour.
- Boil the potatoes in plenty of salted water until tender. Drain, mash and cool completely.
- Pan-fry the onions in a little bit of canola oil until soft. Set aside to cool.
- In a large bowl, mix together the chilled cod, mashed potatoes, fried onions, sour cream, chives, mustard, scallions, Worcestershire sauce, Old Bay seasoning, garlic powder, white pepper and 1 tablespoon salt. Add the breadcrumbs and mix to combine. Form the mixture into 4-ounce cakes.
- Heat some oil and 1 tablespoon butter in a large skillet over medium-high heat. Pan-fry the cakes in batches until golden brown, 3 to 4 minutes per side; add some additional oil and butter between batches as needed.
CODFISH CAKES
A food processor makes easy work of fish cakes, although they can also be made by hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until onions are translucent, about 5 minutes. Set aside.
- Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg, and Tabasco, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
- Heat 1 tablespoon oil in a large skillet over medium-low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.
FISH CAKES FAST AND SIMPLE
I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.
Provided by Chuck in Killbuck
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut up potatoes.
- Place in pot with fillets and cover with cold water.
- Boil until the potatoes are"fork done".
- Drain off the water.
- Mash the potatoes and fish together.
- Mix chopped onion, eggs, and 1 tablespoon water.
- Add this to the fish and potatoes and mix well.
- Form the mixture into hamburger size patties.
- Season with salt and pepper and fry in well greased skillet until golden brown on both sides.
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