Fish Patties With Two Dipping Sauces Recipes

COD PATTIES WITH TWO DIPPING SAUCES

Cod Patties With Two Dipping Sauces image

I made these as I had some sweet potato to use up and some left over prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we prefered the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just becuase of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties perperson with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you don't want them as main meal size portrions, I think you would probaly get 15-20 patties then.

Provided by The Flying Chef

Categories < 60 Mins

Time 40m

Yield 8 Patties, 4 serving(s)

Number Of Ingredients 19

Ingredients

450 g cod fish fillets, chopped
200 g green prawns, chopped
1 egg
1 sweet potato (about 250g)
2 green onions, chopped finely
1 tablespoon fresh parsley, chopped finely
3 garlic cloves, crushed
1/2 cup panko breadcrumbs, flakes Japanese breadcrums (I used just over a cup but not quite 3/4)
3 tablespoons pickle relish
100 ml mayonnaise
2 teaspoons mild creamy mustard
2 teaspoons lemon juice
75 g boursin garlic herb cheese spread
2 tablespoons mayonnaise
1 tablespoon milk
3 teaspoons lemon juice
2 teaspoons chopped chives
2 teaspoons mild creamy mustard
1 small green onion, chopped finely

Steps:

Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.
Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don't want big whole bits of cod or prawn.
Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don't worry I have not forgot the panko!).
Tangy Relish Sauce.
Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.
Creamy Boursin Sauce.
Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.
Back to the patties.
Remove fish mix from fridge, pour your panko flakes onto a plate.
Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don't worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.
Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.

Nutrition Facts : Calories 430.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 176.8, Sodium 1155, Carbohydrate 32.1, Fiber 2.2, Sugar 7.9, Protein 34.8

FISH PATTIES WITH TWO DIPPING SAUCES

Fish Patties With Two Dipping Sauces image

These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own. I have listed serving size as 4-6 depending on whether you are making this as a main course or a starter or for lunch

Provided by The Flying Chef

Categories Lunch/Snacks

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 25

Ingredients

1 carrot, grated
1 zucchini, grated
3 green onions, sliced thinly
3 garlic cloves, quartered
1 red chile, seeded, chopped
2 teaspoons fresh ginger, grated
1 1/2 tablespoons fresh coriander, chopped
1 teaspoon grated lemon rind
500 g white fish fillets, chopped
1 tablespoon fish sauce
1 teaspoon turmeric
1 tablespoon oyster sauce
1/2 cup panko breadcrumbs, flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)
40 -50 ml peanut oil
1 tablespoon white wine vinegar
1 teaspoon brown sugar
100 ml sweet chili sauce
1 teaspoon dried basil or 1 tablespoon fresh basil
1 1/2 tablespoons fresh coriander, finely chopped
150 g yogurt, natural
1/2 teaspoon garlic powder
1 teaspoon finely grated lemon rind
1 tablespoon lemon juice
2 tablespoons fresh coriander, finely grated
3 teaspoons sweet chili sauce

Steps:

Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
Sweet Chili-Coriander Sauce.
Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
Stir in herbs and serve.
Coriander Chili Yogurt.
Combine all the ingredients in a small bowl and serve.
To Serve: Arrange patties on a platter plate and serve dipping sauces along side.

Nutrition Facts : Calories 338.5, Fat 13.7, SaturatedFat 3.2, Cholesterol 90.8, Sodium 890.2, Carbohydrate 24.8, Fiber 3.3, Sugar 7.1, Protein 29.1

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