Fish Cakes Food

CLASSIC FISH CAKES

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!

THE MODERN CAFE - MODERN FISH CAKES

Steps:

• Combine the above ingredients, except the bread crumbs and olive oil, in a bowl and form patties that are 1-inch thick and 4 inches in diameter. Lightly coat in semolina or fine bread crumbs and fry in butter or olive oil on medium heat for four minutes on each side. It is extremely important to take any liberties that you deem necessary or that will please your friends and family. We were serving ours with a ginger and beet puree and some beautiful watercress dressed in lemon oil. You may do as you please. A green salad and sweet corn salsa, French fries and green olive tartar, rose or beer.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

FISH CAKES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5.
• For the mashed potato, bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, this should take about 15 minutes. When cooked drain in a colander and leave to drain for a few minutes. Return to the pot and mash with a potato masher until a smooth consistency is achieved. Set aside.
• Put the frozen fish on a roasting tin and cook in the oven for about 10-15 minutes until opaque and starting to flake. When cool enough to handle, remove the skin and any bones and flake the fish into large chunks.
• Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour.
• Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad.

FISH CAKES FAST AND SIMPLE

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.