Mini Fishcakes With Dijon Caper Mayonnaise Food

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KIPPER FISH CAKES WITH WATERCRESS MAYO



Kipper fish cakes with watercress mayo image

Don't reserve this rich smoked fish for the breakfast table- mix with mashed potato, spring onions and parsley and shape into patties

Provided by Good Food team

Categories     Dinner, Fish Course, Lunch, Main course

Time 37m

Number Of Ingredients 11

300g potato , cubed
2 spring onions , finely chopped
2 tbsp choppped parsley
1 pack kipper fillets (about 200g), skin and bones removed, chopped into small pieces
1 egg , beaten
85g breadcrumb
3 tbsp mayonnaise
85g bag watercress
2 tsp caper , chopped
sunflower oil , for frying
lemon wedges, to serve (optional)

Steps:

  • Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
  • Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.
  • Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)

Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 3.6 milligram of sodium

CRISPY SALMON CAKES WITH LEMON- CAPER MAYONNAISE



Crispy Salmon Cakes With Lemon- Caper Mayonnaise image

This recipe was published in Cooking Light. I make it a bit different than it originally appeared, though (I don't use fat-free mayonnaise, saltines, etc. and also add some additional ingredients to suit my taste). If you would like to make the original version, just stick with the fat-free items and omit the last 4 items in the ingredient list (mayo through Tabasco) and you will have the original recipe. Prep time includes 20 minutes chilling time for the salmon cakes.

Provided by GaylaJ

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

6 tablespoons fat-free mayonnaise
2 teaspoons capers
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon lemon juice
1/4 teaspoon fresh ground black pepper
1/8 teaspoon crushed red pepper flakes
1 tablespoon vegetable oil, divided
1/4 cup finely chopped onion
1/4 cup finely chopped celery
3/4 cup crushed fat-free saltine crackers (about 20)
1 tablespoon Dijon mustard
1/4 teaspoon fresh ground black pepper
2 (7 1/2 ounce) cans canned salmon, drained (skinless, boneless)
1 large egg, lightly beaten
2 tablespoons mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
2 -3 dashes Tabasco sauce

Steps:

  • Mayonnaise:.
  • Combine first 6 ingredients in a small bowl; cover and chill.
  • Salmon Cakes:.
  • Heat 1 teaspoon oil in medium nonstick skillet over medium heat; add onion and celery and saute' 4 minutes, or until tender.
  • Combine onion mixture with 1/2 cup crackers, mustard, 1/4 teaspoon black pepper, salmon, egg, mayonnaise, lemon juice, Worcestershire sauce and Tabasco in a medium bowl; divide into 4 equal portions, shaping each into a 1/2-inch thick patty.
  • Coat each patty with 1 tablespoon crackers; cover and chill 20 minutes.
  • Heat 2 teaspoons oil in a large nonstick skillet over medium heat until hot; add patties and cook 5 minutes on each side or until lightly browned.
  • Serve salmon cakes with flavored mayonnaise.

Nutrition Facts : Calories 218.9, Fat 10.6, SaturatedFat 1.9, Cholesterol 136.1, Sodium 720, Carbohydrate 4.9, Fiber 1, Sugar 2.4, Protein 26.6

FISH CAKES WITH PAPRIKA LEMON MAYONNAISE



Fish Cakes with Paprika Lemon Mayonnaise image

Categories     Citrus     Fish     Garlic     Onion     Quick & Easy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 18

For fish cakes
3 garlic cloves
1 cup coarsely chopped onion
1/2 teaspoon ground coriander
1 large egg
1/3 cup fine dry bread crumbs
2 tablespoons mayonnaise
3/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 lb skinless hake or Pacific cod fillet, cut into 2-inch pieces
6 tablespoons olive oil
For mayonnaise
3/4 cup mayonnaise
1 teaspoon finely grated fresh lemon zest
1 tablespoon fresh lemon juice
Rounded 1/4 teaspoon hot paprika
1/4 teaspoon salt
Accompaniment: 1 (5-oz) bag baby salad greens such as herb salad, Asian mix, or mesclun

Steps:

  • Make fish cakes:
  • With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
  • Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
  • Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
  • Make mayonnaise while fish cakes cook:
  • Whisk together all mayonnaise ingredients in a small bowl until smooth.
  • To serve:
  • Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.

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