WHITEFISH AND SHRIMP CAKES
Dinner ready in 30 minutes! Enjoy these delicious fish and shrimp cakes served with tartar sauce - a tasty meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
- Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.
Nutrition Facts : Calories 125, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg
SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
SEAFOOD CAKES
Do you LOVE crab cakes but HATE the price ?? At around $10 for frozen seafood plus a few bits & pieces, you can serve up 6 fat cakes that are better than a lot of cakes that I have paid big bucks for in restaurants. A healthy one & a half pound combination of fish, shrimp & crab that you will taste all the way through these gems.
Provided by Captain_67
Categories < 4 Hours
Time 1h30m
Yield 6 cakes, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Make the crab cakes in advance so they have time to firm up in the refrigerator before you cook them.
- Saute onion & garlic then remove to cool.
- If fish was frozen, squeeze "gently" to remove excess water.
- If crab is cooked, rinse gently under cold water to remove excess salt then drain & dry.
- Dice fish & shrimp into peanut size chunks.
- Combine all ingredients & mix gently just until well blended.
- Shape the mixture into 6 fat crab cakes & shape into discs.
- Put them on a plate and stick them in the refrigerator, uncovered to chill & dry for 30 to 60 minutes.
- To serve, heat 3 tablespoons each of butter & olive oil in a pan over medium heat.
- Put the crab cakes with the top (dry) side down and cook for about 15 minutes, gently flip over & cook for another 15 minutes so each side is nice and crisp. Internal temp should hit 145F (62C).
PRAWN (SHRIMP) CAKES WITH DIPPING SAUCE
From the Australian Table magazine. You can substitute 400g white fish for half the prawns if you want to. This will serve 2 as a main or 4 as an appetiser.
Provided by JustJanS
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
- Process until well combined.
- Using wet hands, form into 12 patties.
- Place 5cm water in large wok on high and bring to the boil.
- Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
- Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
- Reduce heat to medium-high and steam for 5 minutes.
- Swap baskets around and steam a further 5 minutes.
- Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
- Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
- Serve the warm prawn cakes and baby rocket leaves.
Nutrition Facts : Calories 627.4, Fat 12.3, SaturatedFat 1.6, Cholesterol 945, Sodium 5194.7, Carbohydrate 20.3, Fiber 1, Sugar 8, Protein 104
CHEF JOHN'S SPICY SHRIMP CAKES
I love Asian-style fish or shrimp cakes but almost never order them because I find there's too much filler or 'binder.' So if you want to enjoy shrimp cakes in their most pure form, give this recipe a try. It takes just a few minutes if you use your food processor. These little fried cakes are delicious served with Thai chili sauce.
Provided by Chef John
Categories Appetizers and Snacks Seafood Shrimp
Yield 8
Number Of Ingredients 11
Steps:
- Place shrimp, garlic, cilantro, chili paste, brown sugar, salt, fish sauce, turmeric, and cayenne pepper into the bowl of a food processor. Pulse on and off until mixture begins to break down. Scrape down the sides. Continue processing until mixture is very smooth but not pureed and moves around the bowl as a mass. Transfer to a bowl. Cover with plastic wrap; press wrap against the surface of the shrimp paste. Refrigerate until mixture is chilled, 1 to 2 hours.
- Place panko crumbs on a plate. Scoop out equal size portions of shrimp and roll them around on the crumbs to coat. Shape into thin patties. Do this in batches.
- Heat oil in skillet over medium-high heat. When oil is hot, cook cakes in batches. Fry until golden brown and cakes spring back to the touch, about 2 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 302.3 calories, Carbohydrate 20.7 g, Cholesterol 156.9 mg, Fat 16.8 g, Fiber 0.4 g, Protein 20.4 g, SaturatedFat 2.7 g, Sodium 579.5 mg, Sugar 0.7 g
FISH CAKES WITH SHRIMP AND SMOKED SALMON
Steps:
- Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
- Divide fish cakes among 4 plates. Serve with lemon wedges.
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CRISPY SHRIMP CAKES - EASY DINNER RECIPES - SEAFOOD RECIPES
From delish.com
5/5 (1)Total Time 1 hr 31 minsCuisine AmericanCalories 618 per serving
- In a bowl, mix shrimp, mayonnaise, eggs, bell pepper, scallions, garlic paste, mustard, pepper, salt, and the remaining 1/2 cup breadcrumbs until combined.
- Use a ⅓-cup measure to scoop shrimp mixture and make a shrimp cake. (Mixture will be wet.) Turn out cake onto plate of breadcrumbs; coat completely.
- Make 7 more cakes with the remaining shrimp mixture and transfer them with a flat metal spatula to a baking sheet lined with waxed paper; flatten cakes slightly, to a 3½-inch circumference.
HADDOCK & SHRIMP CAKES WITH BASIL MAYONNAISE RECIPE | …
From foodandwine.com
Servings 4Total Time 50 mins
- In a small saucepan of boiling water, blanch the basil for 30 seconds. Drain and rinse it under cold running water. Squeeze the excess water from the basil and transfer the basil to a blender. Add the mayonnaise and puree. Transfer to a bowl and season with salt and black pepper. Refrigerate the basil mayonnaise until lightly chilled.
- In a large bowl, combine the haddock and shrimp with the panko, heavy cream, egg, chopped parsley and chives, lemon zest, cayenne, 1 1/2 teaspoons of salt and 1/2 teaspoon of black pepper. Form the mixture into eight 1/2-cup cakes, about 3 inches in diameter.
- In a large cast-iron skillet, melt 2 tablespoons of the butter in the oil. Add 4 of the fish cakes and fry over moderately high heat until browned and crisp, about 3 minutes per side. Using a slotted spoon, transfer the fish cakes to paper towels to drain. Repeat with the remaining butter and fish cakes, then transfer the cakes to a platter and serve at once, with the basil mayonnaise.
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- Add the shrimp and knead the mixture with your hands to evenly distribute the shrimp within the other ingredients. Form 4 large patties.
- To a large skillet, add the olive oil, shrimp cakes, and cook over medium heat for about 3 to 4 minutes per side. I recommend keeping the heat at medium so the shrimp cakes don't brown too quickly or get too dark. While they cook, make the spicy mayo.
EASY SHRIMP CAKE RECIPE MADE WITH FRESH INGERDIENTS
From simpleandsavory.com
Reviews 2Category DinnerServings 4Estimated Reading Time 4 mins
- Prepare the ingredients: Clean, peel and chop the shrimp, dice the vegetables and set them aside
- Once the skillet it hot, add the peppers, onions and celery. Cook until they begin to soften and remove the from the heat. Allow them to cool for about 10 minutes.
- Add the chopped shrimp to a mixing bowl with a beaten egg, 1/2 cup breadcrumbs, and cooked vegetables. Mix all of the ingredients together.
WHITE FISH CAKES - NOCRUMBSLEFT
From nocrumbsleft.net
3/5 (1)Category DinnerServings 7Total Time 45 mins
- Preheat the oven to 425 F. Place the potatoes in a bowl with olive oil, salt, pepper, and cayenne and toss to coat each potato slice evenly. Place the potato slices evenly on a parchment paper-lined baking sheet. Place in the oven and cook for 15 minutes. Remove, flip, and return to oven for 15 more minutes. Repeat this step until the edges are brown and crisp and the inside of the potatoes are soft, about 45 minutes. Remove and set aside.
- Place the fish in a food processor. Keeping some texture to the fish, pulse for about 2 seconds. Transfer to a bowl and add the onion, red pepper, celery, chives, salt, and pepper. If you are going to cook right away, add the egg to the mixture and mix well. If not cooking immediately, store mixture in the refrigerator, then add the egg when ready to cook.
THAI KETO FISH CAKES - FAMILY ON KETO
From familyonketo.com
5/5 (1)Total Time 20 minsEstimated Reading Time 5 minsCalories 109 per serving
- Cut fish into smaller chunks and combine in a food processor with shrimp, egg, salt, pepper, paprika, curry powder, fish sauce, basil, cilantro and lime juice.
- If using frozen fish, thaw completely and pat dry before cutting into a smaller chunks and putting in a food processor.
- When all nicely ground/minced and combined, transfer into a large bowl and add almond flour and chopped spring onion, stir until combined and form patties with your hands. You will get 10 patties.
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