Teisennau Eog Dyfrdwy Welsh Salmon Fish Cakes Food

NIGELLA LAWSON SALMON FISH CAKES

Steps:

• In large bowl mix together all fish ingredients with hands.
• Cover sheet with plastic wrap.
• Plunge hands back into mixture and form fat palm size patties.
• Place on sheet.
• Put in fridge for 20 min to 1hr.
• Coating mix: In shallow bowl beat 2 eggs.
• Dip fish in egg then in 1/2 cup Matzo meal.
• coat well.
• Melt butter and a bit of oil and fry till golden brown.
• About 4-6 min each side.

TEISENNAU EOG DYFRDWY (WELSH SALMON FISH CAKES).

Steps:

• Boil the potatoes until tender.
• Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
• Season to taste with salt and pepper.
• Turn out onto a floured surface, divide into 8 portions and shape into cakes.
• Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
• Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.

WELSH CAKES

Steps:

• Rub the butter into the flour with a pinch of salt, then stir in the sugar and currants.Tip in the egg and mix into a dough. Grease a flat cast iron griddle pan or large heavy-based frying pan (not non stick) with a drizzle of oil and put on a very low heat.
• On a floured surface, roll out the dough to a 1cm thickness. Stamp out thin rounds with a 6.5in fluted cutter, re-rolling the trimmings as you go.
• To check whether the heats right for the griddle or pan you need to cook a trial cake. The pan is hot enough when a sprinkling of water sizzles up in a few seconds. Drop a welsh cake on to the griddle, leave it there for 5-6 minutes till the underside is brown, then flip it over and do the same to the other side to cook the middle. If the cakes are browning too quickly, reduce the heat of the pan & allow to cool slightly before you cook any more.
• Cook the Welsh cakes in batches, trying not to overcrowd the griddle, then transfer to a wire rack to cool. Serve warm sprinkled with caster sugar.

CLASSIC FAMILY FISH CAKES

Steps:

• Cook the potatoes in boiling, salted water and drain and mash well when tender.
• Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
• Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
• Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
• Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
• Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.

GRANNY'S WELSH CAKES

Steps:

• Beat margarine & sugar together.
• Add eggs & beat till smooth.
• Add dry ingredients & stir till just nicely mixed.
• Roll out on floured surface to 1/4 to 1/2-inch thick.
• Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
• Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
• Remove to baking rack to cool.
• Store in an airtight container or ziplock bag.

SMOKED SALMON FISH CAKES

Steps:

• Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
• Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
• Divide mixture into eight portions and form into balls.
• Flatten each ball to about 1 inch thick.
• Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
• Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
• You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

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.