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
FANCY FISH CAKES
Make and share this Fancy Fish Cakes recipe from Food.com.
Provided by MsKittyKat
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
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.
- 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.
CLASSIC FAMILY FISH CAKES
This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!
Provided by HappyBunny
Categories Potato
Time 40m
Yield 4-8 Fish Cakes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 328.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 192.5, Sodium 1068.5, Carbohydrate 33.6, Fiber 3.4, Sugar 2.6, Protein 35.8
FANCY FISHCAKES
Crispy outside, melting and fishy inside. Comfort food at its finest.
Provided by susanscott4
Time 1h
Yield Makes Cakes
Number Of Ingredients 9
Steps:
- Peel the potatoes and cut into 2 inch chunks. Boil for 15 minutes or until tender. Drain well. Cool a little then mash together with the butter, until no lumps remain. Then let the potatoes go cold.
- While the potatoes are cooking and cooling, fry the smoked haddock gently until just cooked. Remove from the pan, blot excess oil with kitchen paper. Let cool, then flake the flesh, picking over for any bones. Let it go cold.
- Chop the smoked salmon and the crayfish tails into very small pieces.
- Chop the spring onions finely.
- Add the haddock, salmon and crayfish to the potato along with the onion. There is no need to add salt as the fish & seafood will be salty enough. Mix well together.
- Using your hands, form the mash mixture into balls and then into 'patties' about 8.5cm across and just under 2cm thick.
- Dredge the patties in flour, dip in the beaten egg, then in the breadcrumbs.
- Shallow fry over a low-medium heat for about 10 minutes, turning once. Move them about a bit. A standard frying pan should take about 8 patties, (see photo) so you can do this in 2 batches.
- Serve with a generous salad.
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ROYAL FISH CAKES - THE MIDNIGHT BAKER - FANCY FISH CAKES
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Cuisine AmericanCalories 192 per servingServings 8
- Boil potatoes until tender. Drain well and mash. Season with salt and pepper and set aside to cool.
- Spray a sheet of foil with non-stick spray and put the cod on the foil, season with salt and pepper and seal the foil tightly, making a packet. Put on a baking tray and cook for 20 minutes, or until just cooked through. Set aside to cool. When completely cool, carefully flake the fish into large pieces. Reserve the cooking juices.
- Spoon the cold mashed potatoes into a bowl, mix in the spring onions, mayonnaise and mustard. Add 2 tablespoons of the fish cooking juice, then add the flaked cod and stir in the crabmeat. Add the parsley and hot pepper sauce and stir until combined. Season to taste.
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