FISH CAKES FAST AND SIMPLE
I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.
Provided by Chuck in Killbuck
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut up potatoes.
- Place in pot with fillets and cover with cold water.
- Boil until the potatoes are"fork done".
- Drain off the water.
- Mash the potatoes and fish together.
- Mix chopped onion, eggs, and 1 tablespoon water.
- Add this to the fish and potatoes and mix well.
- Form the mixture into hamburger size patties.
- Season with salt and pepper and fry in well greased skillet until golden brown on both sides.
FISH CAKES (HEART HEALTHY)
Make and share this Fish Cakes (heart Healthy) recipe from Food.com.
Provided by tomestesjr
Categories < 30 Mins
Time 30m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 22
Steps:
- Sauté veggies in olive oil until onions are opaque.
- Add dry seasonings to sauté mix while it is still cooking. Scrape down. Continue about 3 minutes. Remove from heat and let veggies cool.
- Combine cornmeal and crackers.
- Add mustard and stir until mixed well.
- Add veggies.
- Crumble fish into the mixture (I leave the fish in large flakes and do not crush).
- Stir until all of the fish is coated.
- Add eggbeaters and stir until mixture comes together.
- Drop 2 heaping tablespoons onto a medium hot griddle or pan after spraying with Pam.
- Turn when set and browned (about 3 minutes).
- I spray the Pam onto the cakes before turning.
- Press down gently.
- When the second side is browned, remove to serving plate. I serve with my home made cocktail sauce.
Nutrition Facts : Calories 66.5, Fat 3.2, SaturatedFat 0.5, Sodium 415.6, Carbohydrate 8.6, Fiber 1.5, Sugar 1, Protein 1.5
FISH CAKES WITH HERBS AND CHILES
Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium's seafood watch website, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise - or mayonnaise spiked with minced Indian pickles or preserved lemons.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
- Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
- In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
- Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
- Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
- In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
- If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams
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
FISH-SHAPED CAKES
When Margaret detailed how she garnishes her deliciously different cake with slices of citrus from the trees around her Southwestern home, our crafty cooks were hooked.-Margaret Pache, Mesa, Arizona
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Prepare cake batter according package directions, replacing 1/2 cup water with milk. Add 1 teaspoon lemon zest and extract. Pour batter into two greased and floured 9-in. round baking pans. , Bake at 350° for 28-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Prepare pudding according to package directions; add remaining lemon zest. Cut cakes into large and small fish. Cut each fish in half horizontally; spread pudding on bottom layers and replace tops., Place fish on a large platter or covered board (about 16x22-in.) Combine the whipped topping and confectioners' sugar; set 1 tablespoon aside. Use remaining frosting to frost top and sides of each fish., On each large fish, place three separate drops of red food coloring on the top third, three drops of yellow on the middle third and three drops of green on the bottom third. Starting from the top edge of fish, use the tip of a spoon to form scales and blend colors into frosting., For eyes, form a 1-in. oval on each large fish with reserved frosting. Place a jelly bean in the center of oval., For small fish, blend one color of food coloring into frosting to make solid-colored fish., Cut four lemon slices in half; place two halves in the center of each large fish for fins. Push rounded edges of one slice into the back of small fish for tails. Cut remaining slices into quarters; place one or two on the bottom of each large fish for fins and two slices on each side of small fish for fins., Place coconut in a plastic bag, sprinkle 3-4 drops blue food coloring into bag and shake until color is evenly distributed. Sprinkle coconut around fish to resemble water. Store in the refrigerator.
Nutrition Facts :
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Reviews 2Category Dinner, LunchCuisine Low FatTotal Time 33 mins
- Boil the potatoes until tender. Remove from the heat, drain well, add the cream cheese and mash until smooth while still hot, using a potato masher.
- Meanwhile in another pot gently cook the fish, covered, from frozen for about 15 minutes (do not overcook) without adding any water - there should be sufficient water from the fish thawing. Stir occasionally to prevent the fish sticking to the pot. Remove from the heat, drain well, then mash with a fork or back of a spoon while still hot. *see Notes below for alternative ways of preparing the fish.
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