Scottish Fish Cakes Food

BEST FISH CAKES RECIPE

Steps:

• Preheat oven to 350 degrees and set aside a large stone baking pans.
• Put the toasted bread slices in a food processor and process into crumbs.
• Put the cod pieces in the food processor and process until fish is shredded. Dump into a fine mesh sieve and push the excess liquid out of the fish. Set shredded cod aside.
• To a large mixing bowl add the breadcrumbs, whisked eggs, onion, thyme, lemon juice, hummus, Dijon mustard and salt. Mix ingredients thoroughly. Add in the shredded cod and mix well. If your ingredients are too wet, consider adding another 1/4 cup to 1/2 cup breadcrumbs or leave in the fridge overnight.*
• On a large plate, add a dusting layer of stone ground cornmeal for the fish cakes to sit on. Form the fish cakes, using a 3 tablespoon scoop of the fish mixture. In your hands, gently squeeze the fish cake together just enough for it to come together. Slightly flatten the ball, and placed on the plate covered in cornmeal. Repeat until done. Then, dust a layer of cornmeal on top of the fish cakes.
• Place the plate in the freezer for 8-10 minutes until firm.
• Set a large 12″ ceramic skillet over medium-low heat and add a thin layer of oil to cover the bottom. When the oil is hot, cook the fish cakes in batches for about 3-5 minutes per side, or until light golden brown .
• Gently add the fish cakes to the large baking pans and cook in the oven for 10 to 12 minutes, or until fish is cooked through. Serve warm with Homemade Tartar Sauce.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

NOVA SCOTIA FISH CAKES

Steps:

• In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
• Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
• Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.

FISH CAKES

Steps:

• thaw fish, if frozen, rinse fish, pat dry with paper towels.
• Cut fish into 1/2 inch pieces.
• Set aside.
• In a medium bowl, combine egg, bread crumbs, onion, mayonnaise or dressing, mustard, parsley, lime zest and salt.
• Add fish, mix well.
• Shape into 1/2 inch thick patties.
• Coat both sides of the fish patties with cornmeal.
• In a large nonstick frypan or on a nonstick griddle heat oil over medium heat.
• Add half the fish cakes.
• Cook for 4 to 6 minutes or until fish flakes easily when tested with a fork, gently turning once.
• Remove from frypan.
• Repeat with remaining cakes.
• Serve with Green Goddess Sauce.
• If desired garnish with fresh chives.

SMOKY FISHCAKES WITH OAT CRUMB

Steps:

• Boil potatoes in salted water for 15 mins until tender, drain, then return to the pan. Mash quickly over a gentle heat until the potatoes become quite dry, then transfer to a large bowl. Put the fish in a microwave-proof dish with a couple of spoonfuls of water, cover with cling film, then cook on Medium for 2-3 mins until the fish flakes easily. Gently peel away the skin, then flake into the potatoes in large chunks.
• Mix in the spring onions, 2 tbsp of tartare sauce and some seasoning, then shape into 4 cakes. Briefly whizz the oats in a food processor until slightly crumbly-looking, then tip onto a plate. Dip the fish cakes into the egg, then into the oats to coat. Chill for 20 mins to firm up.
• Heat the oil in a large, non-stick frying pan, then fry the cakes for 5 mins on each side until golden and hot. Serve with the leftover tartare and a green salad.