LIME AND CORIANDER FISH CAKES
Lime and Coriander Fish Cakes : These salmon and prawn fishcakes are zesty and fragrant in equal measure. You could swap the salmon for another meaty fish such as cod.
Categories American fish weeknight meals
Time 1h5m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put potatoes into a large pan, cover with cold water and bring to the boil. Reduce heat and simmer for 10-13min, until tender. Drain thoroughly and leave to steam dry in a colander for 5min. Return potatoes to pan, mash with plenty of seasoning, until smooth. Set aside to cool slightly.
- Meanwhile, put the salmon in a medium pan with 400ml water. Bring to the boil over medium heat, then reduce to a gentle simmer and cook for 4-5min, until fish is opaque and just cooked. Carefully remove with a slotted spoon to a plate lined with kitchen paper. When cool enough to handle, flake into large chunks, discarding skin (if present).
- Add flaked salmon, prawns, spring onions, coriander, sweet chilli sauce, lime zest, juice and plenty of seasoning to the mashed potato. Stir very gently until just combined, avoiding breaking up the salmon too much. Shape into 8 even patties.
- Mix breadcrumbs and coconut in a shallow bowl, then put flour and eggs into 2 separate bowls. Coat each fishcake in flour (tap off excess), then egg and breadcrumb mixture. Put on baking tray lined with baking parchment and chill for at least 30min.
- Heat a thin layer of oil in a large frying pan over medium-high heat and fry the fishcakes for 3-4min per side (in batches if necessary), or until nicely golden. Drain on a plate lined with kitchen paper and keep warm while you fry the second batch.
- Serve with lime wedges and a green salad, if you like.
Nutrition Facts : Calories 562 calories
SPICY SALMON & CORIANDER FISH CAKES
With chilli, lemon and coriander in these fish cakes there are plenty of strong flavours and you'll almost certainly want to adjust quantities to taste. I've not made the same mix twice and have tried leaving the skins on - which of course make mashing more of a challenge.
Provided by BonusMeals
Categories European
Time 1h
Yield 12 cakes
Number Of Ingredients 16
Steps:
- Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
- Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
- Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
- Mash the potatoes adding the remaining olive oil and all of the butter.
- Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
- Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
- Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).
CORIANDER FISH CAKES
This is one too good to keep to myself. It comes from a Tesco Herb of the Month promotion on coriander. It is a really nice and easy way to do fish cakes.
Provided by Zoe4782
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
- Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
- Mix the sesame seeds with the remaining breadcrumbs.
- Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
- Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
- Serve on a bed of salad leaves with sweet chilli sauce on the side.
Nutrition Facts : Calories 596, Fat 34.9, SaturatedFat 8.5, Cholesterol 124.8, Sodium 778, Carbohydrate 56.9, Fiber 4.3, Sugar 5.6, Protein 14.4
SPICY PRAWN CAKES
Thai-style fish cakes make a special supper to share
Provided by Sarah Randell
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
- Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
- Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
- Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
- Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
- Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.
Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium
SALMON, SWEET POTATO & CORIANDER FISHCAKES WITH TAHINI DRESSING
Fry up some fishcakes for an easy supper on busy weeknights. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Alternatively, you can cook these on a hob for 10 minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.
- Carefully remove the cling film from the sweet potato, then blitz in a food processor until mashed but not pureed. Leave to cool for 5 mins, then add the coriander and coriander seeds. Blitz to a herby mash, (be careful not to over blitz as you still want some texture) and transfer to a mixing bowl. Then add the salmon, lemon zest, flour and some seasoning. Pulse again - you want the salmon to be roughly mixed in, rather than obliterated to mush.
- In a small bowl add the remaing flour and shape into four fishcakes, dipping into the flour to fully coat. Pop on a plate and press them down lightly to create patties. Chill in the fridge for 30 minutes. Add the remaining tbsp of olive to a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.
Nutrition Facts : Calories 607 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.3 milligram of sodium
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