Spicy Fish Potato Cakes Food

FISH AND POTATO CAKES

Steps:

• Mix all ingredients together except for the breadcrumbs.
• Shape the mixture into 6 patties.
• Press each side of the patty into the breadcrumbs.
• Bake at 350 for 20 minutes.
• Enjoy!

FISH CAKES

Steps:

• Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes - scoop out the potato and discard the skin).
• Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
• When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
• Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
• Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
• Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
• Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
• Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking - this will allow them to firm up slightly.
• Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden - you may need to work in batches.
• Serve straight away, with veg or salad and lemon wedges for squeezing over.

SPICY TUNA FISH CAKES

Steps:

• Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
• Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
• Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

SALMON FISHCAKES

Steps:

• Half-fill a large saucepan with cold water and add a tiny pinch of salt.
• Place on a high heat and bring to the boil. Meanwhile...
• If using fresh peas, pod them into a bowl, then leave to one side.
• Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board.
• Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Meanwhile...
• Finely chop the chives and add them to a mixing bowl.
• Drain the salmon in a sieve over the sink .
• Add the salmon to the bowl, using a fork to flake it into small chunks.
• Once cooked, drain the potatoes and peas in a colander over the sink then leave them to cool completely. Meanwhile...
• Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour.
• Crack in the egg and season with a tiny pinch of pepper.
• Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well.
• Add the mash to the bowl, then mix together until really well combined.
• Sprinkle a little flour over a clean work surface and onto a large plate.
• Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick.
• Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go.
• Place a large frying pan on a medium heat and add 1 tablespoon of olive oil.
• Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice.
• Cut the zested lemon into wedges.
• Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over.

SPICY FISH & POTATO CAKES

Steps:

• 1. MAKING THE POTATOES
• 2. Chef's Note: Maris Piper (Solanum tuberosum "Maris Piper") is an Irish potato bred by Northern Ireland grower John Clarke. It is the most popular potato in the United Kingdom, but is seldom sold in the U.S. And that's sad because it's a great potato for this dish, plus they make excellent chips.
• 3. Add the potatoes to a pot of salted water, and boil with the skins on until tender.
• 4. Chef's Tip: To check for doneness, insert a paring knife, or fork into the potato; it should go in with little resistance.
• 5. Remove from the water, and allow the potatoes to cool, and remove the skins (they should just slide off). Place the skinned potatoes into a large bowl and mash.
• 6. Heat 2 tablespoons of the oil in a pan over medium heat. Add the onion, chili (if using), and ginger, and then cook for 3 minutes. Add the dijon mustard, and stir for an additional 2 minutes. The onions should be nice and softened by this time.
• 7. Add the onion mixture to the mashed potatoes, and then add the Old Bay, dill, lemon zest, salt and pepper, to taste, and mix together. Finally add in the egg, and thoroughly combine.
• 8. THE FISH
• 9. Place the fish in a large frying pan, and add the peppercorns and bay leaves.
• 10. Cover with the milk, and add additional water to cover the fish.
• 11. Bring up to a slow simmer, and allow the fish to simmer, covered for 3 or 4 minutes.
• 12. Take off the heat, and allow the pan to sit an additional 10 minutes, covered, to finish cooking the fish.
• 13. Remove out of the milk, and allow the fish to cool slightly. Then use your hands to break them into medium-sized flakes.
• 14. Add 2 or 3 tablespoons of the poaching liquid to the potato mixture, and combine.
• 15. Add the flaked fish to the potato mixture, and gently combine.
• 16. Chef's Note: It's okay, if the fish breaks up... I've actually mixed all the ingredients together using my food processor fitted with an S-blade.
• 17. Shape the mixture into patties about 3.5 inches wide by 1 inch tall.
• 18. Dust each of the fish cakes with flour, dip into the egg, and finally coat with the breadcrumbs.
• 19. Chef's Tip: The easiest way to make fresh bread crumbs is to take the bread, cut off the crusts, and give them a couple of pulses in a food processor, fitted with an S-blade.
• 20. Prep Tip: When I'm making these for a catering event, or for a gathering of friends and family, I usually make these in the morning, and let them sit in my prep fridge all day. That way, I'm ready to go at dinnertime.
• 21. COOKING THE FISH CAKES
• 22. Add the remaining oil to a frying pan, set over medium heat. Cook the fishcakes in batches until they are nice and brown, about 6 to 8 minutes per side.
• 23. Chef's Tip: If you are doing these in batches, set your oven to a low setting, and put the cooked ones in the oven on a paper towel lined sheet, to keep them warm while the others are cooking. And the paper towels will have the added effect of helping to drain off any additional oil from frying.
• 24. Serving Tip: Traditionally, fishcakes are served with mustard pickles, but in keeping with the spicy nature of these, may I suggest a mild horseradish like this one: https://www.justapinch.com/recipes/sauce-spread/dressing/a-kinder-gentler-horseradish-sauce.html?p=50 And perhaps some sautéed greens on the side.
• 25. Keep the faith, and keep cooking.

SPICY CANNED TUNA FISH CAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
• Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
• Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.

SPICY FISH CAKES

Steps:

• Slice onions finely.
• Chop the flesh of the capsicum finely.
• Cut the potatoes into 1cm cubes.
• Place all into a bowl with the Creole seasoning.
• Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.
• Heat frypan and add oil and butter.
• Cook 1 Tbs of the mixture, turning to brown both sides.
• Place fritters on absorbent paper.
• Serve with Corn Salsa, relish or a fruit chutney.
• Cheers, Doreen Doreen Randal, Wanganui.
• New Zealand.

CRISPY POTATO FISH CAKES WITH COD

Steps:

• Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey - better to ever-so-slightly undercook the fish than overcook it at this stage, as you'll be cooking it again in the cakes.
• Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
• Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
• Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

SPICED COD FISH CAKES

Steps:

• Bring a pan of water to the boil and cook the potatoes for approximately 10-12 minutes, or until tender.
• While the potatoes are cooking, cut the cod loins in half. Put the cod in a steamer or heatproof colander, and sit it on top of the pan of potatoes. Cover with a lid and reduce the heat to a simmer. Steam for 6-8 minutes, or until the fish is cooked through and starting to flake. Remove the fish and set aside. Drain the potatoes and transfer to a large bowl. Add the cod and, using a masher, blend the potatoes and fish together.
• Stir in the salt, garlic, chillies, coriander and chilli powder. Mix to combine. Add the ground cumin, ginger and beaten egg and mix well to combine.
• Put the flour in a shallow bowl. Shape large spoonfuls of the fish mixture into rounds using your hands, then flatten slightly before coating well in plain flour. Place on a plate while you use the remaining mixture - it will make approximately 12 fishcakes. Chill the fish cakes in the fridge for 10-15 minutes to firm up.
• In a non-stick frying pan, heat enough oil to completely cover the base of the pan. Shallow fry the fish cakes for 2-3 minutes on each side until golden brown. Carefully seal the edges of the fish cakes in the oil until golden. Transfer to a plate and serve the warm fish cakes with sprigs of coriander and tomato chutney.

INDIAN-SPICED FISH CAKES

Steps:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

SPICY FISH CAKES WITH MANGO DIPPING SAUCE

Steps:

• Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
• Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
• Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
• Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
• Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
• Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

SPICY SALMON AND SWEET POTATO FISHCAKES

Steps:

• Gather the ingredients.
• Cube the sweet potato into roughly 1 inch/2.5cm pieces. Place into a pan of cold water with a pinch of salt, bring to the boil and cook the potato until soft, about 10 minutes. Once cooked, drain through a colander and put to one side.
• Place the Thai curry paste in a large bowl, add the drained, sweet potato and mash loosely with a fork or potato masher.
• Flake the steamed salmon and add to the sweet potato mash and stir gently to combine the ingredients. Do not over stir as the mixture will become mushy.
• Add 1 tablespoon of the breadcrumbs to the sweet potato and salmon mixture and again, stir well but gently. Add the chopped cilantro/coriander leaves, stir again. Season well with salt and freshly ground black pepper.
• Divide the mixture equally in 4, then roll each into a ball. Gently flatten to create a fishcake. The mixture is quite soft so handle with care.
• Place the remaining breadcrumbs in a shallow dish.
• One by one, gently press the fishcakes into the breadcrumbs, flip over and make sure the whole cake has a light covering of crumbs. Repeat with the remaining three cakes.
• Place the fishcakes in the fridge for 15 minutes to chill.
• Heat the oil in a frying pan until hot but not smoking. Cook the fishcakes one at a time for 3 to 4 minutes on each side or until a crisp golden brown. The fishcakes are very soft and may become a little misshapen, but no worries, they still taste amazing.
• Keep warm in the oven until ready to serve. Serve with a herb mayonnaise or a tartare sauce on fresh steamed greens or with a mixed salad.

SPICY THAI PRAWN CAKES RECIPE

Steps:

• Beat the mashed potato and curry paste together until they are well blended.
• Stir in the prawns and spring onions.
• Form the mixture into balls in the palms of your hands, flatten them, then toss in flour.
• Heat the oil in a frying pan and fry the prawn cakes in batches for 5 mins, until the outside is golden.