QUICK ASIAN FISHCAKES
Effortless cooking at its best, these easy fishcakes are packed with flavour. They're beautifully rustic in style, and absolutely delicious. Serve as is, or with rice, noodles or in a pitta.
Provided by Jamie Oliver
Categories Healthy fish recipes Salmon Keep cooking and carry on
Time 22m
Yield 4
Number Of Ingredients 5
Steps:
- Whack the lemongrass against your work surface and remove the tough outer layer.
- Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water.
- Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side.
- Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper.
- Divide into 4, then shape and squash into 2cm-thick patties.
- Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil.
- Cook the patties for 2 minutes on each side, or until nicely golden.
- Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat.
- Serve sprinkled with the drained coriander.
Nutrition Facts : Calories 277 calories, Fat 17.2 g fat, SaturatedFat 2.9 g saturated fat, Protein 25.7 g protein, Carbohydrate 4.8 g carbohydrate, Sugar 3.8 g sugar, Sodium 0.7 g salt, Fiber 0.1 g fibre
QUICK ASIAN FISHCAKES
A recipe from the book of his Channel 4 series, Jamie's Quick & Easy Food, these simple salmon Asian Fishcakes are flavoured with lemongrass and sweet chilli.
Provided by Jamie Oliver
Categories Dinner, Main Course
Time 22m
Number Of Ingredients 1
Steps:
- Whack the lemongrass against your work surface and remove the tough outer layer. Peel the ginger, then very finely chop with the inside of the lemongrass and most of the coriander, stalks and all, reserving a few nice leaves in a bowl of cold water. Chop the salmon into 1cm chunks over the mix on your board, then push half the salmon to one side. Chop the rest until super-fine, almost like a purée, then mix the chunkier bits back through it and season with sea salt and black pepper. Divide into 4, then shape and squash into 2cm-thick patties. Place a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil. Cook the patties for 2 minutes on each side, or until nicely golden. Spoon the chilli jam over the fishcakes, add a splash of water to the pan, turn the heat off, and jiggle to coat. Serve sprinkled with the drained coriander. CALORIES 277kcal FAT 17.2g SAT FAT 2.9g PROTEIN 25.7g CARBS 4.8g SUGAR 3.8g SALT 0.7g FIBRE 0.1g 5 Ingredients by Jamie Oliver is published by Penguin Random House ⓒ Jamie Oliver Enterprises Limited. Photographer: David Loftus
THE BEST SALMON FISH CAKES
A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
SALMON, SWEET POTATO & CORIANDER FISHCAKES WITH TAHINI DRESSING
Fry up some fishcakes for an easy supper on busy weeknights. They're full of nutrients from the omega-3 in the salmon and vitamin C in the sweet potato
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Fish Course, Lunch, Starter, Supper
Time 40m
Number Of Ingredients 9
Steps:
- Peel the sweet potato and cut into rough chunks, then put in a microwaveable bowl with a splash of water. Cover with cling film, then cook on high for 8 mins. Alternatively, you can cook these on a hob for 10 minutes. Meanwhile, whisk the tahini with the lemon juice and enough water to make a thick dressing. Season and set aside.
- Carefully remove the cling film from the sweet potato, then blitz in a food processor until mashed but not pureed. Leave to cool for 5 mins, then add the coriander and coriander seeds. Blitz to a herby mash, (be careful not to over blitz as you still want some texture) and transfer to a mixing bowl. Then add the salmon, lemon zest, flour and some seasoning. Pulse again - you want the salmon to be roughly mixed in, rather than obliterated to mush.
- In a small bowl add the remaing flour and shape into four fishcakes, dipping into the flour to fully coat. Pop on a plate and press them down lightly to create patties. Chill in the fridge for 30 minutes. Add the remaining tbsp of olive to a large non-stick frying pan over a medium heat. Add the fishcakes and fry for 5 mins on each side until crisp and golden. Serve with the lemon wedges, tahini dressing and salad.
Nutrition Facts : Calories 607 calories, Fat 36 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 35 grams protein, Sodium 0.3 milligram of sodium
SPICY SALMON & CORIANDER FISH CAKES
With chilli, lemon and coriander in these fish cakes there are plenty of strong flavours and you'll almost certainly want to adjust quantities to taste. I've not made the same mix twice and have tried leaving the skins on - which of course make mashing more of a challenge.
Provided by BonusMeals
Categories European
Time 1h
Yield 12 cakes
Number Of Ingredients 16
Steps:
- Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
- Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
- Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
- Mash the potatoes adding the remaining olive oil and all of the butter.
- Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
- Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
- Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).
CORIANDER FISH CAKES
This is one too good to keep to myself. It comes from a Tesco Herb of the Month promotion on coriander. It is a really nice and easy way to do fish cakes.
Provided by Zoe4782
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Put the cooked flaked fish into a bowl and add half of the breadcrumbs, mayonnaise, beaten egg, coriander, cayenne and salt.
- Mix everything lightly together and roll into 12 small balls, flatten slightly and then leave to stand for at least 10 minutes.
- Mix the sesame seeds with the remaining breadcrumbs.
- Brush the fish cakes lightly with milk and dip into the breadcrumb mixture.
- Melt the butter in a frying pan with the olive oil and cook the fish cakes for about 2 minutes on each side until golden and warmed through.
- Serve on a bed of salad leaves with sweet chilli sauce on the side.
Nutrition Facts : Calories 596, Fat 34.9, SaturatedFat 8.5, Cholesterol 124.8, Sodium 778, Carbohydrate 56.9, Fiber 4.3, Sugar 5.6, Protein 14.4
SPICY PRAWN CAKES
Thai-style fish cakes make a special supper to share
Provided by Sarah Randell
Categories Dinner, Lunch, Main course
Time 55m
Number Of Ingredients 15
Steps:
- Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
- Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
- Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
- Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
- Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
- Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.
Nutrition Facts : Calories 621 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 33 grams protein, Sodium 3.59 milligram of sodium
INDIAN-SPICED FISH CAKES
Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 551 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.43 milligram of sodium
More about "spicy salmon coriander fish cakes food"
SPICY FISH CAKES (FISH PATTIES) - THE …
From thedeliciouscrescent.com
Ratings 4Calories 139 per servingCategory Appetizer
- Crumble the canned or steamed fish into smaller pieces. Add the grated onion, chickpea flour, cilantro, chili peppers, garlic, chopped mint, curry powder, cumin, coriander, paprika, turmeric, red pepper flakes and one egg to the fish.
- Divide the fish cake mixture into 12 to 16 portions. Roll each portion and flatten into an oval disc. Keep the shaped patties aside.
- The fish cakes may be shallow fried in two batches in a skillet that has enough room for six to eight patties.
SPICED COD FISH CAKES RECIPE - BBC FOOD
From bbc.co.uk
SIMON RIMMER'S THAI SPICY FISH CAKES …
From saga.co.uk
JAMIE OLIVER’S 5-INGREDIENT HEALTHY …
From sheknows.com
EASY SPICY SALMON CAKES RECIPE | EATINGWELL
From eatingwell.com
SALMON, LIME & CORIANDER FISH CAKES RECIPE | CENTRAL CO-OP
From centralengland.coop
Servings 4Category Mains
- Place the salmon in a foil-lined grill pan. Cook under a medium hot grill for 10–15 minutes until cooked through.
- Peel and cube the potatoes. Boil for 15–20 minutes until cooked through. Drain and mash. Cool. Add the grated rind of the lime and half the coriander.
- Flake cooked salmon and add to the potato with juice of half the lime. Mix together. Mould into 8 fish cakes and place in fridge for 30 minutes if time.
- Plunge the tomatoes into boiling water for a few minutes. Prick and remove the skin. Halve, deseed and dice.
- Boil the beans for 5–7 minutes. Drain and mix with the tomatoes, and 15ml (1tbsp) of the olive oil. Squeeze in the juice from the remaining half of the lime and the rest of the chopped coriander.
- Fry the fish cakes in the remaining olive oil in a large non-stick frying pan (you may have to do this in 2 batches).Serve on a bed of the warm beans and the tomato mix, with a lime wedge.
17 SPICY SALMON DINNER RECIPES
From allrecipes.com
EASY SPICY SALMON RECIPE BY KEN HOM - THE HAPPY FOODIE
From thehappyfoodie.co.uk
EASY SALMON CAKES RECIPE | EATINGWELL
From eatingwell.com
THAI-STYLE FISHCAKES RECIPE - BBC FOOD
From bbc.co.uk
SPICY SALMON FISH CAKES WITH ZESTY VEGETABLES - GOOD HOUSEKEEPING
From goodhousekeeping.com
THAI FISH CAKES | RECIPETIN EATS
From recipetineats.com
FISH CAKES WITH CHILLI AND CORIANDER SAUCE | BORD BIA
From bordbia.ie
14 EASY SALMON CAKE RECIPES | EATINGWELL
From eatingwell.com
THESE SALMON CAKES ARE EASY, CRISPY, AND BUDGET-FRIENDLY
From epicurious.com
TOM KERRIDGE'S THAI FISH CAKES RECIPE - BBC FOOD
From bbc.co.uk
SPICY SALMON RECIPE {EASY AND HEALTHY!} – WELLPLATED.COM
From wellplated.com
FISH CAKES (AUSSIE SALMON) - THE KITCHEN - DECKEE COMMUNITY
From community.deckee.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love