FANCY FISH CAKES
Make and share this Fancy Fish Cakes recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Steam potatoes until tender, about 10 minutes.
- Transfer potatoes to large bowl and mash.
- Steam fish until cooked through, about 10 minutes.
- Transfer fish to plate; cool 5 minutes.
- Flake fish and add to potatoes.
- Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
- Season to taste with salt and pepper.
- Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
- Coat each cake with breadcrumbs, pressing to adhere.
- Heat 3 tablespoons oil in heavy large skillet over medium heat.
- Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
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
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
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- Boil potatoes until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
- Spray a sheet of foil with non-stick spray and put the cod on the foil, season with salt and pepper and seal the foil tightly, making a packet. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
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- Tartar Sauce. We’ll start with the most obvious yet most perfect partnership. Fish cakes won’t be nearly as good without a dipping sauce – and tartar sauce is the best of them all.
- Salad. Fish cakes, especially if fried, might not be the healthiest dish, so you may want to pair them with something more light and nutritious. When it comes to nutritious sides, your best candidate is a fresh salad.
- Rice. Fish cakes are already loaded with carbs, but if you’re feeding a group of hungry guests, serve the patties with rice! Rice can seem so basic, but the simplicity is what makes it so perfect.
- Sweet Potato Fries. Fish cakes are rich and savory, so you’ll want something sweet to complement those flavors. When it comes to sweet sides, I can’t think of anything better than sweet potato fries.
- Asparagus and Hollandaise Sauce. Aside from a salad, asparagus is also a great, guilt-free way to round out your meal. This crunchy veggie works great with the tender fish cakes, and its vibrant green hue gives a beautiful contrast to the golden brown patties.
- Baked Beans. Baked beans are incredibly delicious and filling. It’s the perfect side to serve when you need to feed a large crowd. Want to save this recipe?
- Corn Pudding. Give your meal a nice southern flair by serving it up with some sweet and savory corn pudding. Corn pudding has such beautiful rustic flavors that go well with both meat and fish.
- Broccoli Salad. Want a quick and easy salad to go with your fish cakes? Instead of the usual leafy greens, use broccoli instead! Broccoli salad includes the wonderful flavors and textures of broccoli, raisins, bacon, and cheese.
- Roasted Brussels Sprouts. Roasted Brussels sprouts are delicious – they’re nutty, savory, and super nutritious. Perfectly caramelized Brussels sprouts are crisp on the outside and tender on the inside – much like fish cakes!
- Cucumber Salad. Fish cakes pair perfectly with a refreshing cucumber salad. Be sure to cut your cucumbers thinly. Mix in some red wine vinegar, sugar, and kosher salt and you’ve got a delightful side salad.
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4.5/5 (40)Category CanadaServings 4Total Time 30 mins
- Over medium-low heat add vegetable oil to a heated sauce pan. Saute onion and celery until translucent, about 3-5 minutes. Set aside to cool.
- Cut potatoes into quarters and boil until cooked and drain. Return to pot. Add butter, garlic salt, sea salt, black pepper, sauteed onion and celery, and summer savoury (optional). Mash together to create mashed potatoes. Let cool in fridge
- Add fish and beaten egg and loosely combine. Form into patties and place on large plate or tray. Put in fridge for one hour to allow patties to cool.
- To cook heat sauce pan over medium heat. Add 1 tablespoon of oil or butter. Lightly flour patties and pan fry until golden, 2-3 minutes a side.
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