Fish Patties Food

FISH PATTIES

Steps:

• In a large bowl,mix all ingredients except oil.
• In a large frying pan heat oil on medium heat.
• Shape the mixture into patties.
• Fry patties until lightly brown on both sides.

FISH PATTIES WITH TWO DIPPING SAUCES

Steps:

• Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
• Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
• Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
• Sweet Chili-Coriander Sauce.
• Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
• Stir in herbs and serve.
• Coriander Chili Yogurt.
• Combine all the ingredients in a small bowl and serve.
• To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

CAJUN FISH PATTIES

Steps:

• In a food processor, combine fish fillets, green shallots, garlic, fish sauce, coriander, lemon juice and cajun spice.
• Process until smooth.
• Form into 8 patties. Toss lightly in flour.
• Heat a non-stick frypan to medium heat and spray with cooking oil. Fry patties for 3-4 mins each side, in batches, till golden and cooked through.
• Enjoy.

FISH AND LOBSTER CAKES

Steps:

• Preheat the oven to 200 degrees F.
• Heat 3 tablespoons of the butter in a large (12-inch) saute pan over medium-high heat. Add the onion, celery and bell pepper and cook over medium heat for 8 to 10 minutes, stirring occasionally, until tender. Place the fish on top of the vegetables and add the cream, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, cover and simmer for 6 to 12 minutes (depending on the thickness of the cod), until the fish is just cooked. Set aside in the pan for 10 minutes, then flake the fish into large pieces with a fork.
• Put 2 cups of the panko in a large bowl. Add the cod mixture, including the cooking liquid, the dill, mayonnaise, mustard, lemon zest, eggs, lobster, 2 teaspoons salt and 1 teaspoon black pepper and mix gently.
• Using a 2 1/4-inch ice cream scoop as a measure, shape the mixture into 14 (3-inch) fish cakes. Place the remaining 2 cups of panko on a plate and coat the cakes all over, patting the coating to adhere. Wipe the saute pan clean with a paper towel and heat 2 tablespoons of the butter and 2 tablespoons of oil in the pan over medium heat. Place 5 cakes in the pan and cook for 5 minutes on each side, until nicely browned on both sides. Transfer the cakes to a sheet pan and keep them warm in the oven for up to 15 minutes. Repeat, adding more butter and oil, until the entire mixture is cooked. Serve hot with the remoulade sauce.
• Remoulade Sauce: Place the mayonnaise, cornichons, mustard, vinegar, 1 1/2 teaspoons salt and 3/4 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Pulse a few times until the cornichons are finely chopped (not pureed). Transfer to a sealed container and refrigerate for up to 5 days.

FISH PATTIES - THERMOMIX AND PALEO

Steps:

• Line a large platter with parchment paper. Set aside.
• Rough chop the scallions and drop into the TM bowl. Hit turbo once or twice to mince. Tip out and set aside.
• Place fish in TM bowl. Chop time and speed will depend upon the type of fish. You want it minced, but not liquified. I used Nile Fish filets, and chopped 20 seconds/speed 6.
• Add the eggs as the blades are turning to chop the fish.
• Add the mayonnaise, the reserved scallions, the seasonings, and the coconut flour. Mix 10 seconds/speed 6 - check to see if everything is combined. If it is you're good to go! If not, mix some more.
• Form the mixture into 8 patties of equal size. Place the patties onto the prepared platter and then put into the fridge to chill for at least 30 minutes.
• After the patties have chilled, heat the oil over medium heat. Fry the patties about 4 minutes per side - until cooked through.
• Serve immediately.

TUNA FISH PATTIES

Steps:

• Soak bread in water in a large shallow dish until softened completely; remove from dish and squeeze as much water from bread as possible.
• Heat 1 tablespoon olive oil in a non-stick skillet over medium heat; cook and stir onion, spinach, and garlic in the hot oil until the onion softens, about 5 minutes.
• Mix the onion mixture with softened bread, tuna, mushrooms, zucchini, celery, eggs, dill, salt, pepper, basil, and oregano in a large bowl until combined. Form the mixture into about 24 thin, palm-size patties.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook the patties in the skillet until cooked through, 2 to 3 minutes per side.

FAMILY MEALS: EASY FISH CAKES

Steps:

• Cook the potatoes in boiling water until just tender. Drain well and return to the pan on a low heat. Heat for another minute or two to evaporate excess liquid. Mash the potato with a small knob of butter. Allow to cool.
• Put the fish spring onions and milk in a shallow dish, cover with cling film and cook in the microwave for 1 ½ - 2 mins until just cooked. If you don't have a microwave, put everything in a saucepan and gently cook until just opaque and cooked through.
• Drain the fish and spring onions through a fine sieve. Gently mix through the potatoes, avoiding breaking up the fish too much, along with the sweetcorn, cheddar and a generous grind of black pepper. Form into 6 - 8 patties. The cooler the mash potato is when you do this, the easier it will be to form the patties as the mixture will be very soft when warm.
• Pour the egg on one plate and scatter flour on the other. Dip the patties in egg and then flour and arrange on a sheet of baking paper on a tray. Put the patties in the fridge for at least half an hour to firm up if the patties feel very soft. At this point you can freeze the patties, wrapped individually. Defrost throughly before moving onto the next stage.
• Heat a large frying pan with a generous glug of olive oil. When the oil is hot, carefully lower the fish cakes into the pan. Cook for 5 - 7 minutes or until golden brown underneath and then carefully flip them over. Fry for another 5 - 7 minutes or until golden on the bottom and heated all the way through.

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.

GOLDEN FISH CAKES

Steps:

• In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

ULTIMATE FISH CAKES

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.