Pollock Fish Cakes Recipes

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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

POLLOCK CAKES



Pollock Cakes image

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

Provided by CaveFoodKitchen

Categories     Scandinavian

Time 30m

Yield 4 cakes, 4 serving(s)

Number Of Ingredients 8

400 g pollock
2 small carrots
2 small potatoes
1 teaspoon salt
4 eggs
3 tablespoons coconut flour
3/4 cup coconut milk
1 tablespoon coconut oil

Steps:

  • In a food processor, grind the pollock, carrots & potato together.
  • Add in the eggs, salt, coconut flour & coconut milk and mix well.
  • Heat some coconut oil in a pan and scoop some of the mixture inches It might be a bit liquid, but if you let the bottom brown properly, you should be able to (carefully) flip it over. Cook until nice and brown on both sides.

Nutrition Facts : Calories 374.6, Fat 17.3, SaturatedFat 13.1, Cholesterol 186, Sodium 694.7, Carbohydrate 47.1, Fiber 2.7, Sugar 30.6, Protein 8.9

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