WEST INDIES FISH CAKES WITH CURRY AIOLI
The light, slightly crispy fish cakes can be a welcome change to any Caribbean meal. Use the accompaning curry aioli (lots of garlic flavor there!) with it or use your favorite tartar sauce. Note: if using salt cod, you will have to soak that for several days in water, changing out the water about every 6 hours until the saltiness goes away (refrigerated). Then you will need to remove any bones, skin and cartilage if they are present, before boiling and flaking your fish. Enjoy!
Provided by PalatablePastime
Categories Caribbean
Time 27m
Yield 12 fish cakes, 4-6 serving(s)
Number Of Ingredients 16
Steps:
- You can prepare the aioli in advance if you wish (just keep it refrigerated).
- Place all ingredients for the curry aioli in a food processor or blender and puree until smooth and creamy; set aside.
- Mix all ingredients for fish cakes together (except oil and lemon slices) in a mixing bowl until blended.
- Adjust water or flour, if necessary, to achieve a consistency similar to pancake batter (or just a tad thicker).
- Heat 1-2 inches cooking oil in a large skillet until hot.
- Spoon or drop approximately 1/4 cup fish cake batter into hot oil and cook about 2-3 minutes per side or until golden, puffy, and firm.
- Do not overcrowd pan.
- Drain fish cakes on paper toweling.
- Serve fish cakes hot with curry aioli or tartar sauce, and lemon slices, if desired.
Nutrition Facts : Calories 460, Fat 22.8, SaturatedFat 3.8, Cholesterol 108.3, Sodium 732.4, Carbohydrate 55.7, Fiber 2.4, Sugar 4.5, Protein 9.5
CURRIED FISHCAKE BITES
Forget calorie-laden party nibbles, these curried fishcake bites are a healthy, low-fat, low-calorie yet flavourful snack to serve at a celebration
Provided by Sara Buenfeld
Categories Buffet, Canapes
Time 35m
Yield Makes 24 (12 of each flavour)
Number Of Ingredients 14
Steps:
- Tip the spring onions into a food processor and pulse briefly to chop. Add all the remaining fishcake ingredients, except for the oil, and blitz to a paste. Shape into 24 mini cakes.
- Heat a drizzle of the oil in a large non-stick frying pan. Fry half the fishcakes for 1-2 mins each side until firm and golden. Remove from the pan and repeat with the other fishcakes. Will keep in the fridge for up to two days.
- To serve, thread the mango and cucumber onto 12 cocktail sticks, then the cherry tomato and a coriander leaf on the remaining sticks. Warm the fishcakes, if you like, at 180C/ 160C fan/gas 4 for 10 mins. Spear the mango version into the side of the fishcakes, then spear the cherry tomato version through the top of the remaining fishcakes.
Nutrition Facts : Calories 29 calories, Fat 1 grams fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Sodium 0.1 milligram of sodium
CURRIED FISHCAKES
Make a batch of these spiced cod fishcakes and freeze them for busy weeknights. Serve with salad and coleslaw for a tasty family meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and bring to the boil. Reduce the heat to a simmer and cook for 8-10 mins until tender. Drain and leave to steam-dry for 5 mins. Lightly crush the potatoes with a potato masher until slightly chunky.
- Heat 1 tbsp of the oil in a frying pan over a medium heat. Fry the garlic, ginger, mustard seeds and curry powder for 1 min. Stir the spices through the potatoes, season with salt and set aside.
- Put the cod in a large saucepan over a medium heat, pour over the milk and bring to a simmer. Immediately remove from the heat, cover and set aside for 10 mins to poach. Lift the fish out with a slotted spoon, then remove and discard the skin. Flake the flesh into the potato mixture in large pieces, then fold in with the lemon zest and juice. Shape the mixture into eight fishcakes using your hands.
- Put the flour, eggs and breadcrumbs in three separate shallow bowls. Dip each fishcake in the flour, then the eggs, then the breadcrumbs. Set aside on a baking sheet. To freeze, cover and freeze on the sheet until solid, then transfer to freezerproof containers.
- Heat the remaining oil in a large non-stick frying pan over a medium heat and heat the oven to low. Fry the fishcakes in batches for 5-6 mins on each side until golden and crisp. Keep warm in the oven as you cook them. Serve with the salad leaves and slaw on the side.
Nutrition Facts : Calories 594 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
BERMUDA FISH CAKES
Provided by Food Network
Categories main-dish
Time P1DT20m
Yield Yield: 8 cakes
Number Of Ingredients 12
Steps:
- In a heavy bottom pan, saute the onion and garlic until cooked. Add the curry powder and herbs and cook for 1 minute. Add the potato and flaked cod fish to the pan and mix together. Season with salt and pepper. Add enough cream to make the mixture workable. On a floured surface, shape the fish cakes and fry in shallow oil on each side for 5 to 6 minutes over a medium heat.
THAI CURRY FISH CAKES WITH SWEET CHILLI DRESSING
Whizz up white fish fillets with curry paste and green beans to make a zesty starter or snack
Provided by Sara Buenfeld
Categories Fish Course, Lunch, Starter, Supper
Time 25m
Number Of Ingredients 20
Steps:
- Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
- Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
- While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
- Tip the fish into a food processor with the egg, curry paste, fish sauce and cornflour, then blitz until smooth. Tip the mixture into a bowl and stir in the lime zest and green beans, then shape into 8 fish cakes.
- Heat a little oil in a large non-stick frying pan, then cook the fish cakes (in batches) for a couple of mins each side until firm and cooked through.
- While the fish cakes are cooking, stir the lime juice into the chilli sauce to make a dressing. Pile salad onto plates, top with the fish cakes and drizzle with a little dressing.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium
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