Kicked Up Fish Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CLASSIC FISH CAKES



Classic Fish Cakes image

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

2 large potatoes (about 2 cups mashed), diced, boiled and drained
1 pound white-fleshed fish, COOKED (cod, haddock, pollock, halibut, flounder)
1 large egg
3 tablespoons sour cream
2 tablespoons butter, softened
2 green onions, sliced
3 tablespoons chopped fresh parsley
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry ground mustard
panko breadcrumbs (, for coating)
(Gluten-free use GF panko breadcrumbs)
oil for frying
Homemade Tartar Sauce

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

ULTIMATE FISH CAKES



Ultimate fish cakes image

Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.

Provided by Angela Nilsen

Categories     Dinner

Time 55m

Number Of Ingredients 18

125ml mayonnaise
1 rounded tbsp capers, roughly chopped (rinsed and drained if salted)
1 rounded tsp creamed horseradish
1 rounded tsp Dijon mustard
1 small shallot, very finely chopped
1 tsp flatleaf parsley, finely chopped
450g skinned Icelandic cod or haddock fillet, from a sustainable source
2 bay leaves
150ml milk
350g Maris Piper potatoes
½ tsp finely grated lemon zest
1 tbsp flatleaf parsley, chopped
1 tbsp snipped chives
1 egg
flour, for shaping
85g fresh white breadcrumbs, preferably a day or two old
3-4 tbsp vegetable or sunflower oil, for shallow frying
lemon wedges and watercress, to serve

Steps:

  • Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
  • Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
  • Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
  • Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
  • Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
  • Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
  • Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
  • Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
  • Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
  • Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
  • Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
  • On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
  • Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
  • Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
  • Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.

Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium

CAROLINA FISH CAKES



Carolina Fish Cakes image

These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!

Provided by Becky Wergers

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 16

3 cups water
2 potatoes, peeled
⅓ cup minced onion
⅓ cup chopped green bell pepper
⅓ cup red bell pepper, chopped
⅓ cup chopped celery
2 tablespoons butter
3 ½ cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
¼ teaspoon mustard powder
½ teaspoon salt
ground black pepper to taste
½ cup milk
½ cup dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
  • In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
  • With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
  • If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 26.4 g, Cholesterol 48.9 mg, Fat 6.1 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 3.2 g, Sodium 560.7 mg, Sugar 3.1 g

NOVA SCOTIA FISH CAKES



Nova Scotia Fish Cakes image

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

1 pound haddock, cod, halibut or any other flaky white fish
1 cup milk
1 pound (about 2 medium) russet potatoes, peeled
Salt and pepper to taste
2 tablespoons butter
4 scallions, thinly sliced
3 large eggs
1 teaspoon Worcestershire sauce
2 tablespoons chopped parsley
2 cups bread crumbs for dredging
Corn oil, for frying
Tartar sauce, chutney or chowchow, for serving
Juice of 1 lemon, as needed, optional

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

GOLDEN FISH CAKES



Golden Fish Cakes image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

  • In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts :

KICKED UP FISH CAKES



Kicked up Fish Cakes image

A kicked up flavor fish cake with crispy outside and soft and tasty inside. Prep time does not include refrigeration time.

Provided by Caroline Cooks

Categories     Catfish

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 10

2 roughy fillets or 2 fav white fish fillets
1 large potato
1/2 small onion
1 1/4 cups saltine crackers, crushed
1 egg, beaten with
1 tablespoon water
salt and pepper, to taste
1 teaspoon cajun seasoning (or more)
2 teaspoons dried parsley, chopped finely
3 tablespoons parmesan cheese

Steps:

  • Peel and cut up potatoes and fillets.
  • Place in large sauce pan with enough water to cover.
  • Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
  • Chop onion in food processor; add cooled potatoes and fish.
  • Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
  • Form into patties.
  • Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
  • Dredge patties in crumbs, covering both sides well.
  • Refrigerate on baking sheet for at least 30 minutes to set coating.
  • Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
  • Remove to paper toweling and drain.
  • Keep warm.
  • Repeat if needed with remaining patties. Serve with chili sauce.
  • Will freeze.

Nutrition Facts : Calories 596, Fat 11.3, SaturatedFat 3.1, Cholesterol 211.7, Sodium 756.5, Carbohydrate 65.7, Fiber 5.7, Sugar 2.6, Protein 55.2

FISH-SHAPED CAKES



Fish-Shaped Cakes image

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

1 package lemon cake mix (regular size)
1/2 cup milk
2 teaspoons grated lemon zest, divided
1 teaspoon coconut extract
1 package (3.4 ounces) instant lemon pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
1/3 cup confectioners' sugar
Red, yellow, green and blue liquid food coloring
2 black jelly beans
9 slices fresh lemon
2 cups sweetened shredded coconut

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 :

FISH CAKES



Fish Cakes image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h

Yield Serves 4

Number Of Ingredients 11

Olive oil
1 1/2 pounds cod, striped bass or other fish fillets
Sea salt
1 tablespoon chopped parsley
3/4 cup fresh, soft bread crumbs
1 egg
1/4 cup mayonnaise
1 tablespoon Dijon mustard
3/4 cup fine, dry bread crumbs
4 tablespoons butter
1 lemon, cut into wedges

Steps:

  • Preheat the oven to 300 degrees. Sprinkle the base of a baking pan with a thin film of olive oil. Lay the fish skin (or skinned) side down. Sprinkle with about a tablespoon of olive oil and season with salt. Bake until the fish is just cooked through, 20 to 30 minutes.
  • Lift the cooled fish from its skin, leaving behind any bones or brown parts, and break it into small pieces as you drop it into a mixing bowl. Add the parsley and fresh bread crumbs. Whisk together the egg, mayonnaise and mustard and pour it over the fish. Use a fork to lift and fold the fish. Don't overmix. Pour the dry bread crumbs into a bowl. Pat the fish into 8 3-inch cakes and coat with the bread crumbs. The fish cakes may be covered and chilled for up to a day.
  • Place a large sauté pan over medium heat. If the fish cakes have been chilled, also preheat the oven to 350 degrees. When the sautépan is hot, add the butter. As soon as it stops foaming, lay the fish cakes in the pan. Let them be until they are browned on the bottom, 2 to 3 minutes. Turn and cook for another 2 minutes. If the fish cakes were chilled or are not thoroughly hot in the center, place the pan in the oven and bake until heated through, about 4 more minutes. Serve with a wedge of lemon and tartar sauce.

Nutrition Facts : @context http, Calories 497, UnsaturatedFat 18 grams, Carbohydrate 20 grams, Fat 30 grams, Fiber 2 grams, Protein 36 grams, SaturatedFat 10 grams, Sodium 607 milligrams, Sugar 2 grams, TransFat 0 grams

FISH CAKES WITH CAPER-PARSLEY SAUCE



Fish Cakes with Caper-Parsley Sauce image

"I grew up in the middle of Croatia, near Zagreb, where the cuisine is very heavy - lots of meat and potatoes," writes Snjezana Hercigonja of Raleigh, North Carolina. "But when I was young, it was customary to vacation on the Mediterranean coast in the summer, where you go to the market every day to see what's good, and everything is really fresh and light. Even the fat is good, since it's usually olive oil. This recipe is based on dishes from that region." Make these instead of crab cakes for a starter or light lunch - they're fantastic.

Yield Makes 6

Number Of Ingredients 11

1 pound 1-inch-thick halibut fillets
6 tablespoons olive oil
1 cup chopped green onions
3 drained canned sardines, chopped (about 2 tablespoons)
3 tablespoons chopped fresh parsley
2 tablespoons all purpose flour
2 large garlic cloves, chopped
1 1/2 teaspoons grated lemon peel
2 1/2 cups fresh breadcrumbs made from crustless French bread
1 large egg
Caper-Parsley Sauce

Steps:

  • Sprinkle halibut fillets with salt and pepper. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to plate; cool. Wipe skillet with paper towels.
  • Flake halibut fillets into large bowl. Mix in green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup breadcrumbs. Season with salt and pepper; mix in egg. Shape into six 3-inch-diameter cakes. Transfer remaining 1 1/2 cups breadcrumbs to bowl. Coat fish cakes with breadcrumbs, pressing to adhere.
  • Heat remaining 4 tablespoons oil in reserved skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side. Transfer to plates; serve fish cakes with Caper-Parsley Sauce.

FISH CAKES



Fish Cakes image

Make and share this Fish Cakes recipe from Food.com.

Provided by kine3603

Categories     < 30 Mins

Time 26m

Yield 4-6 serving(s)

Number Of Ingredients 15

8 ounces fish fillets (Walleye or Northern Pike or Crappie)
1 1/2 cups mayonnaise
4 eggs
1/2 cup cooked wild rice
1/2 cup parmesan cheese (shredded)
4 green onions (chopped)
2 garlic cloves (minced)
20 Ritz crackers (crushed)
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon herbs
2 tablespoons butter
1/2 cup mayonnaise
2 garlic cloves (minced)
1 ounce blue cheese (crumbled)

Steps:

  • - Cook the fish in simmering water until fish flakes. (about 5 minutes).
  • - In a large bowl combine the fish (flaked), mayonnaise, wild rice, onions, cheese, and garlic.
  • - Add eggs and mix with a fork.
  • - Crush the Ritz crackers and fold into the batter until firm enough to form into cakes.
  • - Heat oil or buttter over a medium high heat.
  • - Cook on each side for 2 to 3 minutes until nicely browned.
  • - Serve with Aioli Sauce.
  • (Aioli).
  • - Mix mayonnaise, blue cheese and crushed garlic.
  • - Chill until ready to use.

More about "kicked up fish cakes recipes"

BEST FISH CAKES RECIPE - WITH WILD CAUGHT RAW FISH
best-fish-cakes-recipe-with-wild-caught-raw-fish image
2021-10-18 Preheat oven to 350 degrees and set aside a large stone baking pans.; Put the toasted bread slices in a food processor and process into …
From cleancuisine.com
5/5 (3)
Category Dinner
Cuisine American
Total Time 40 mins
  • Put the toasted bread slices in a food processor and process into crumbs. Spread 1/2 of the breadcrumbs on a plate and put the remaining breadcrumbs in a medium-sized mixing bowl.
  • Put the cod pieces in the food processor and process until fish is shredded. Set shredded cod aside.
  • To the bowl with the breadcrumbs, add the eggs, shallots, thyme, lemon juice, hummus, Dijon mustard and salt. Mix ingredients thoroughly. Add in the shredded cod and mix well.


FISH CAKES | MY LITTLE GOURMET
fish-cakes-my-little-gourmet image
Instructions. Boil potatoes until soft, drain, and put into a large bowl. In the meantime place the fish in a shallow pan (with a lid) and add just enough milk until the fish is covered. Heat until the milk is just beginning to boil, turn the …
From mylittlegourmet.com


QUICK AND EASY FISH CAKES (USING FROZEN FISH!)
quick-and-easy-fish-cakes-using-frozen-fish image
Defrost the frozen fish for a few hours in the refrigerator. Once soften, chop 3 of the filets with a knife. The rest, place in a food processor and pulse 4-5 times to break up the fish. Place chopped and pulsed fish, along with the rest of the …
From cookingwithbooks.net


FISH CAKES WITH DIPPING SAUCE - SON SHINE KITCHEN
fish-cakes-with-dipping-sauce-son-shine-kitchen image
2019-02-27 In a large saute pan, over medium heat, add a layer of oil to the pan, enough to cover the fish cakes halfway. Once the oil is hot, place a single layer of fish cakes into the pan. Cook on each side until browned, about 3-5 …
From sonshinekitchen.com


FISH CAKES WITH QUICK LEMON TARTARE SAUCE - THE LAST …
fish-cakes-with-quick-lemon-tartare-sauce-the-last image
2018-03-07 Drain the fish well then place in a bowl and flake with a fork. Add the potatoes and fish to a large mixing bowl. Add the herbs, capers, salt and pepper and 2 tablespoons of the beaten egg. Using a spoon mix all the …
From thelastfoodblog.com


MAKE: HEALTHY THAI FISH CAKES WITH KICKED-UP TARTAR …
make-healthy-thai-fish-cakes-with-kicked-up-tartar image
2012-08-13 Transfer fish cakes to plates and top with tarter sauce. *To cook the fish, heat a nonstick skillet on medium-high heat and add one to two tablespoons olive oil. Lay fish in pan and cook till ...
From phillymag.com


QUICK FISHCAKES | FISH RECIPES | JAMIE MAGAZINE
quick-fishcakes-fish-recipes-jamie-magazine image
Combine with the flour in a bowl, then season with sea salt and black pepper. Bring together with your hands and shape into 12 flat patties, then leave to chill in the fridge. Heat a glug of oil in a heavy-based pan over a medium-high heat. …
From jamieoliver.com


HOW TO MAKE KOREAN FISH CAKES: THE BEST RECIPE
how-to-make-korean-fish-cakes-the-best image
Directions. Heat the pan to medium high heat and add oil. Add in all the optional sliced veggies (save the sausage for when you add the fish cakes) and stir fry until it just begins to sweat. If you don’t add any veggies, skip to step 4. Lightly …
From anayokota.com


6 INGREDIENT FISH CAKES RECIPE - SIMPLY WHISKED
6-ingredient-fish-cakes-recipe-simply-whisked image
2018-07-26 Place ingredients in a large mixing bowl. Stir the ingredients together with a fork, breaking apart the fish, until evenly combined. Portion mixture into patties (about 2 tablespoons each). Coat the bottom of a large …
From simplywhisked.com


FISH CAKES | RICARDO
fish-cakes-ricardo image
Ingredients. 1/4 lb (115 g) monkfish fillet; 3 cups (750 ml) salted boiling water, approximately; 1/4 lb (115 g) haddock fillet; 1/4 lb (115 g) sole fillet
From ricardocuisine.com


FISH CAKE RECIPES | ALLRECIPES
fish-cake-recipes-allrecipes image
Easy Tuna Patties. 561. Fish Friday Tuna Burgers. 35. Scrumptious Salmon Cakes. 500. Chef John's Salmon Cakes. 266. Salmon Patties I.
From allrecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
recipes-dinners-and-easy-meal-ideas-food-network image
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button {padding:1px;cursor:pointer;border-right ...
From foodnetwork.com


PERFECT FISH CAKES AND JALAPENO REMOULADE - DELICIOUS MEETS …
2017-01-06 Add egg and mix well. Using a 1/3 cup measuring cup, scoop some fish mixture. Roll each fish patty into a ball and flatten between the palms of your hands, forming a fish …
From deliciousmeetshealthy.com


POTATO FISH CAKES RECIPE - HOW TO MAKE FISH CAKES WITH POTATO
2022-05-25 Form into patties of whatever size you like. I prefer about 2 to 3 tablespoons, up to 1/4 cup. But even 1/2 cup fish cakes are nice. Set them in the fridge for a few minutes to set. …
From honest-food.net


WHITE FISH CAKES - NOCRUMBSLEFT
2020-06-14 Preheat the oven to 425 F. Place the potatoes in a bowl with olive oil, salt, pepper, and cayenne and toss to coat each potato slice evenly. Place the potato slices evenly on a …
From nocrumbsleft.net


CRISPY QUINOA FISH CAKES WITH BLISTERED SHISHITO PEPPERS
2018-01-24 Directions. Step 1 Line a baking sheet with parchment paper and set aside; Step 2 Cook the quinoa per the package instructions. Cool and set aside. Step 3 Fill a medium …
From simmerandsauce.com


MALAYSIAN FISH CAKES (LEMPENG TUNA) - MAK TOK STORE
2021-07-12 Directions. Crack an egg into a mixing bowl and whisk it with a fork. Now, add the drained tuna flakes, Mak Tok’s Rendang Chilli Paste, salt, and plain flour into the bowl. Mix all …
From maktok.com


KICKED UP FISH CAKES RECIPE - FOOD.COM | RECIPE | FISH CAKE, …
Sep 12, 2016 - A kicked up flavor fish cake with crispy outside and soft and tasty inside. Prep time does not include refrigeration time.
From pinterest.co.uk


THE TRICK TO MAKING GREAT FISHCAKES | BACK TO BASICS - NDTV
2015-01-17 2 eggs, beaten with a dash of milk. 4 tbsp panko breadcrumbs, or other fine dried crumbs. 1 Wash the potatoes well, but leave the skins on and put in a pan. Cover with water, …
From food.ndtv.com


WHAT TO SERVE WITH FISH CAKES: 10 EASY OPTIONS - INSANELY GOOD …
2022-06-03 A good 20-30 minutes in the oven will result in perfectly yummy sprouts! 10. Cucumber Salad. Fish cakes pair perfectly with a refreshing cucumber salad. Be sure to cut …
From insanelygoodrecipes.com


SOUTHWEST WHITE FISH CAKES - BEYOND MERE SUSTENANCE
2020-05-07 Instructions. Scrub potatoes, cut in large chunks, and put on to boil. Cook about 15 to 20 minutes until tender. Mash. Add to large prep bowl; While potatoes cook, chop scallions, …
From beyondmeresustenance.com


WORLD BEST FILLET COOKING RECIPES : KICKED UP FISH CAKES
Recipe. 1 peel and cut up potatoes and fillets. 2 place in large sauce pan with enough water to cover. 3 boil until potatoes are tender, about 15-20 minutes. drain and cool. 4 chop onion in …
From worldbestfilletrecipes.blogspot.com


HOW TO MAKE FISH CAKES WITH ANYTHING IN YOUR KITCHEN
2020-09-08 In a mixing bowl, combine your protein with your defining ingredients and an egg (or half an egg or two of them, depending on how much you’re making). Don’t forget to season …
From wildalaskancompany.com


CRISPY FISH CAKES - SUWANNEE ROSE
2018-03-19 Heat the oil in a large skillet over medium high. In a large bowl, break up the fish with a fork. Add the potato, mayo and egg and mix it all up. Stir in the celery and scallions. …
From suwanneerose.com


TILAPIA FISH CAKES WITH POTATO - AILEEN COOKS
2016-07-29 In a large bowl, combine the shredded tilapia, 1/2 cup panko breadcrumbs, potato, eggs, sour cream, lemon juice, chili powder, salt, pepper, and cayenne. Mix well. Lay out two …
From aileencooks.com


KICKED UP FISH CAKES RECIPE - WEBETUTORIAL
Kicked up fish cakes is the best recipe for foodies. It will take approx 30 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make kicked up fish cakes …
From webetutorial.com


FISH CAKE RECIPES | BBC GOOD FOOD
Spiced crab cakes with lemon & lime aïoli. 7 ratings. Simple fishcakes made from delicate shellfish and vibrant spices - coriander, sesame and chilli add a kick. Serve with a citrus …
From bbcgoodfood.com


KICKED UP FISH CAKES - PESCATARIAN RECIPES
Kicked Up Fish Cakes might be just the main course you are searching for. This recipe serves 1. Watching your figure? This pescatarian recipe has 645 calories, 26g of protein, and 16g of …
From fooddiez.com


CRISPY FISH CAKES | THAI KITCHEN - MCCORMICK
Process until smooth. Set aside. Mix green beans, green onions and garlic in large bowl. Add fish sauce, cornstarch and sugar; stir to make a smooth paste. Add fish mixture; mix well. With …
From mccormick.com


KICKED UP FISH CAKES RECIPE - YOUTUBE
Kicked up Fish Cakes Recipe
From youtube.com


EASY HOMEMADE FISH CAKES WITH A CRISPY COATING - FOODLE CLUB
Poach gently for between 5 and 10 minutes until the fish starts to flake and is cooked through. Remove the fish from the pan and drain in a colander. Place the mashed potato in a bowl, …
From foodleclub.com


CRISPY HOMEMADE POTATO FISH CAKES WITH COD - FOODESS
Instructions. Heat 2 tbsp oil in a large skillet over medium heat. Add cod, season with salt and pepper; cook until just barely opaque and flakey – better to ever-so-slightly undercook the fish …
From foodess.com


EASY FISH CAKES RECIPE - CREATE BAKE MAKE
2019-04-21 Place the coated fish cakes onto a plate and repeat steps 4 and 5 until all of the mixture has been used. Place the plate of fish cakes into the fridge for 30 minutes to chill, this …
From createbakemake.com


THAI FISH CAKES - DINNER AT THE ZOO
2017-03-27 Place the contents of the salmon packets into a large bowl. Stir in the panko, egg, curry paste, cilantro and egg until thoroughly incorporated. Season with salt and pepper to …
From dinneratthezoo.com


HOW TO COOK PERFECT FISHCAKES | FISH | THE GUARDIAN
2011-06-16 Put into a large pan and cover with cold water. Add a generous pinch of salt and bring to the boil, then turn down the heat slightly and simmer until tender, but not mushy. Drain …
From theguardian.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #for-1-or-2     #healthy     #main-dish     #seafood     #kid-friendly     #low-fat     #fish     #dietary     #low-sodium     #low-saturated-fat     #low-calorie     #inexpensive     #low-in-something     #freshwater-fish     #catfish     #whitefish     #saltwater-fish     #cod     #number-of-servings

Related Search