Fish Cakes With Potatoes Recipes
FISH AND POTATO CAKES
Make and share this Fish and Potato Cakes recipe from Food.com.
Provided by KylieLexis Mommy
Categories Lunch/Snacks
Time 40m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all ingredients together except for the breadcrumbs.
- Shape the mixture into 6 patties.
- Press each side of the patty into the breadcrumbs.
- Bake at 350 for 20 minutes.
- Enjoy!
NOVA SCOTIA FISH CAKES
Flaky white fish and potatoes come together with a crisp bread-crumb coating in this recipe, adapted from Judith Sanders and brought to The Times by Joan Nathan after a 2012 trip to Nova Scotia. You'll want to serve these warm, with tartar sauce, chutney, chowchow - or a tart splash of lemon.
Provided by Joan Nathan
Categories dinner, main course
Time 1h
Yield 6 to 8 main-course servings (about 30 patties)
Number Of Ingredients 13
Steps:
- Put the fish and milk in a medium saucepan. Refrigerate at least an hour.
- Peel the potatoes and put in a saucepan with water to cover. Bring to a boil, then simmer for 20 to 30 minutes, until the potatoes are soft. Drain thoroughly, mash and season well with salt and pepper.
- In a small skillet, melt butter, add scallions and cook until soft, 1 to 2 minutes.
- Remove the fish from the refrigerator and place over medium-low heat. Bring the milk to a simmer and cook the fish until flaky, 5 to 7 minutes; do not overcook. Remove from heat, drain off the milk and allow to cool. Using a fork, break the fish into large flakes.
- Lightly beat one of the eggs and stir into the cooled potato mixture with the scallions and Worcestershire sauce. Add the flaked fish and 1 tablespoon of the parsley and gently fold into the mixture. Refrigerate for about 30 minutes.
- Taste for seasoning and adjust if needed. Form patties about 3 1/2 inches in diameter and 1 inch thick for entree portions, or 2 inches in diameter for appetizer portions.
- Beat the remaining 2 eggs in a small bowl and put the bread crumbs in another. Dip the patties first in the beaten egg and then the bread crumbs. Heat about 1/8 of an inch of oil in a frying pan, adding more as needed. Fry the patties for just a few minutes on each side until golden. Drain on paper towels and sprinkle with the remaining parsley. Serve warm with lemon, tartar sauce, chutney or chowchow.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 16 grams, Carbohydrate 19 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams
COD FISH CAKES
Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Provided by DRAGON11
Categories Appetizers and Snacks Seafood
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
- Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g
FISH CAKES WITH POTATOES
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 25m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Gently boil the potatoes in lightly salted water until they are tender. Drain and mash. Add the cream and butter and mix well. Set aside, but do not refrigerate.
- While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through. Drain well, flake the fish and mix it with potatoes.
- Add the chopped onions and lightly beaten egg to the fish-potato mixture. Add salt and pepper to taste. This recipe may be made ahead of time up to this point and refrigerated, covered.
- When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
- Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat. Saute the fish cakes until they are brown on both sides. Serve immediately.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 354 milligrams, Sugar 2 grams, TransFat 0 grams
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