MINI FISHCAKES WITH DIJON CAPER MAYONNAISE
Provided by Dave Lieberman
Categories appetizer
Time 35m
Yield about 11 fishcakes
Number Of Ingredients 20
Steps:
- In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
- Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
- Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
- Garnish with Dijon Caper Mayonnaise and chopped parsley.
- In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
SPICY CANNED TUNA FISH CAKES
A simple and yummy recipe to use up the canned tuna you have in your pantry along with other simple ingredients. Serve with Sriracha-mayo, and freshly cut limes.
Provided by Matthew Francis
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 25m
Yield 3
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tuna, scallions, bread crumbs, egg, mustard, garlic powder, Sriracha, salt, and pepper in a bowl. Mix until the mixture sticks together. Divide into 6 equal portions and shape into patties.
- Heat olive oil in a skillet over medium heat. Pan-fry the patties until deeply browned and crispy, about 3 minutes on each side. Transfer to a small baking tray.
- Bake in the preheated oven until the center of the fish cakes are firm, 5 to 7 minutes.
Nutrition Facts : Calories 319.2 calories, Carbohydrate 16.3 g, Cholesterol 95.6 mg, Fat 12.6 g, Fiber 1.4 g, Protein 33.5 g, SaturatedFat 2.2 g, Sodium 466.6 mg, Sugar 1.9 g
FISH PATTIES
Make and share this Fish Patties recipe from Food.com.
Provided by Chef ifishihunt
Categories One Dish Meal
Time 16m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl,mix all ingredients except oil.
- In a large frying pan heat oil on medium heat.
- Shape the mixture into patties.
- Fry patties until lightly brown on both sides.
CRUSHED PEA FISH CAKES WITH CHILLI-LIME MAYO
Nothing says comfort food like homemade fish cakes
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 45m
Number Of Ingredients 9
Steps:
- Cook the potatoes in boiling, salted water until tender, adding the peas for the final 5 mins. Meanwhile, put the fish in a microwaveable dish, dot with butter, cover with cling film, then microwave on High for 3-4 mins until tender.
- Drain the potatoes and peas, then return to the pan and mash well. Skin and flake the fish, then add to the mash and season. Shape into 8 cakes with floured hands and lightly dust with flour.
- Heat the oil in a non-stick frying pan, then fry the fish cakes until crisp and golden, turning once. Mix the mayo, lime and chilli, then serve with the fish cakes, lime wedges and salad, if you like.
Nutrition Facts : Calories 387 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.34 milligram of sodium
FISH CAKES WITH PAPRIKA LEMON MAYONNAISE
Steps:
- Make fish cakes:
- With motor running, drop garlic into a food processor and process until finely chopped. Add onion and pulse until finely chopped. Add coriander, egg, bread crumbs, mayonnaise, cumin, and salt and pulse until combined. Add fish and pulse until coarsely chopped.
- Line a baking sheet with wax paper. Quickly form fish mixture into 8 (1/2-inch-thick) patties (about 3 inches in diameter), transferring to lined baking sheet as formed.
- Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook 4 cakes, turning over once, until golden brown and just cooked through (reduce heat if cakes brown too quickly), about 6 minutes total. Transfer cakes with a slotted spatula to a plate and keep warm, loosely covered with foil. Wipe out skillet and cook remaining 4 patties in remaining 3 tablespoons oil in same manner.
- Make mayonnaise while fish cakes cook:
- Whisk together all mayonnaise ingredients in a small bowl until smooth.
- To serve:
- Divide fish cakes among 4 beds of greens and top with paprika lemon mayonnaise.
EMPANADA-STYLE SRI LANKAN FISH PATTIES WITH CURRY AïOLI
Make these moreish Sri Lankan fish patties to feed a crowd. Served with a quick curry aïoli for dipping, they take a bit of effort but are well worth it
Provided by Dom Fernando
Categories Buffet, Lunch, Snacks
Time 1h5m
Yield Makes 26-28 patties
Number Of Ingredients 24
Steps:
- For the pastry, mix the flour and salt together in a large mixing bowl. Add the butter and rub into the flour until it's the texture of breadcrumbs. Mix the beaten egg yolk into the dough. Slowly pour in the coconut milk, kneading the dough until it just comes together. Add a little flour or water if needed. Wrap and chill for an hour.¼½
- Meanwhile, make the filling. Put a pan of water on to boil. Peel the potato and chop into 1cm cubes, then add to the pan and simmer over a medium heat for 10-12 mins until cooked through. Drain and leave to cool.
- Heat the 1 tbsp oil in a saucepan and cook the onion, garlic and ginger for 8 mins until golden. Add the spices and black pepper, stir and cook for 1 min, then add the fish and dill, and cook for another 2-3 mins. Add the potato and salt, and mix well, cooking for 2 mins. Take the pan off the heat, add the lime juice and leave to cool.
- Break the pastry in half and roll out each half, in turn, on a floured surface to a depth of 3mm. If you have one, use a 7cm pastry cutter to cut out eight circles from each sheet of pastry, re-rolling the pastry and cutting circles until it's all used up. There will be about 26-28 in total.
- Spoon 1 tsp of the fish mixture onto each of the pastry circles. Using a small pastry brush, brush some egg white along the edges of each of the pastry circles. Fold each one to make an empanada shape. Using a fork, press along the sides to ensure they are fully sealed.
- Pour 500ml oil into a saucepan making sure it's no more than two-thirds full, and heat to 180C, or until a little piece of pastry starts to sizzle. Carefully deep-fry the patties in small batches for 2-4 mins, turning halfway through until golden. Remove with a slotted spoon and place on kitchen paper to absorb excess oil.
- Put all the ingredients for the aïoli in a mixing bowl, stir together and serve with the empanadas.
Nutrition Facts : Calories 137 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
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