CLASSIC FISH CAKES
Pull up a chair and enjoy a serving of these wonderfully flavorful fish cakes with homemade tartar sauce!
Provided by Kimberly Killebrew
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
- Heat some oil in a non-stick pan and fry the patties on each side for 3-4 minutes until lightly browned, being careful not to overcrowd the pan.
- Serve immediately with our BEST homemade tartar sauce!
Nutrition Facts : ServingSize 2 fish cakes, Calories 283 kcal, Carbohydrate 17 g, Protein 27 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 121 mg, Sodium 741 mg, Fiber 5 g, Sugar 1 g
NEWFOUNDLAND FISH CAKES
Newfoundland Fish Cakes. These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions.
Provided by Barry C. Parsons
Categories Fish and Seafood
Time 45m
Number Of Ingredients 7
Steps:
- Soak the salt cod in cold water overnight.
- Simmer the salt cod in boiling water for about 15 minutes. Drain the water off the fish and allow the fish to cool to almost room temperature.
- When the fish is cool, flake it apart with a fork into small pieces.
- In a sauté pan, melt the butter over medium heat.
- Add the onions and cook until they are softened.
- Add the flaked fish along with the mashed potato, egg, pepper and savoury.
- Mix together until well combined, then form into small cakes and roll in flour.
- Fry the fish cakes in canola oil over medium heat until golden brown on both sides.
- Serve with scrunchions if desired.
Nutrition Facts : Calories 179 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fiber 1 grams fiber, Protein 25 grams protein, SaturatedFat 1 grams saturated fat, ServingSize g, Sodium 2689 grams sodium
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
SUMMER FISH CAKES
Provided by Florence Fabricant
Categories lunch, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat one tablespoon of the oil in a skillet, add the onion and pepper and saute until tender but not brown.
- Break the fish into small chunks in a bowl. Fold in the onion and pepper, then fold in the mayonnaise, lemon juice, parsley and salt and pepper to taste. Form the mixture into eight cakes.
- Beat the egg in a shallow bowl. Put the bread crumbs on a plate. Dip each fish cake first into the egg to coat, then into the bread crumbs, spooning them over the fish cake to coat it. Handle the fish cakes gently because they are fragile. Put the fish cakes in the refrigerator for one hour.
- Heat the remaining oil in a nonstick skillet. Saute the fish cakes in the oil over medium-low heat until golden, turning them once. Serve with tartar sauce or salsa on the side.
Nutrition Facts : @context http, Calories 550, UnsaturatedFat 30 grams, Carbohydrate 19 grams, Fat 37 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 641 milligrams, Sugar 3 grams, TransFat 0 grams
SUMMER FISH CAKES WITH CHILLI CREAM
Put some zing into white fish
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 55m
Number Of Ingredients 5
Steps:
- Peel and cook the potatoes for 20mins. Cook the broad beans for 5 mins. Drain both and mash together. Cook the white fish (or salmon, as in the cover recipe) in a pan with 600ml/1 pint water for 8-10 mins until tender.
- Drain and cool then flake into large pieces, discarding skin and bones. Fold the flakes into the mash and season.
- Shape into eight cakes. Dust with flour and fry in a little olive oil for 3-4 mins each side. Serve with a dollop of crème fraîche drizzled with a little chilli sauce.
FAMILY MEALS: EASY FISH CAKES
These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens
Provided by Caroline Hire - Food writer
Categories Dinner, Main course
Time 45m
Yield Serves a family of 4-6 or makes 6-8 toddler meals
Number Of Ingredients 9
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.
Nutrition Facts : Calories 352 calories, Fat 18.4 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23.7 grams carbohydrates, Sugar 2.5 grams sugar, Fiber 2.5 grams fiber, Protein 22.5 grams protein, Sodium 0.7 milligram of sodium
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