Spicy Fish Potato Cakes Recipes

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FISH AND POTATO CAKES



Fish and Potato Cakes image

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

Provided by KylieLexis Mommy

Categories     Lunch/Snacks

Time 40m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 10

2 cups of cooked white fish fillets
4 medium potatoes, boiled and mashed with
2 tablespoons light butter, &
2 tablespoons nonfat milk
1 tablespoon lemon juice
1 teaspoon parsley
1/4 teaspoon thyme
1/2 teaspoon onion powder
1/4 cup breadcrumbs
catsup, for topping

Steps:

  • Mix all ingredients together except for the breadcrumbs.
  • Shape the mixture into 6 patties.
  • Press each side of the patty into the breadcrumbs.
  • Bake at 350 for 20 minutes.
  • Enjoy!

SPICY FISH CAKES WITH MANGO DIPPING SAUCE



Spicy fish cakes with mango dipping sauce image

These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen

Provided by Roopa Gulati

Categories     Dinner, Starter

Time 1h20m

Yield Makes 12

Number Of Ingredients 18

1kg medium-sized floury potato such as Maris Piper, unpeeled
10 tbsp vegetable oil
2 tsp mustard seed
2 tbsp curry leaf , fresh or dried
2 red onions , finely chopped
2 red chillies , deseeded and chopped
50g ginger , finely chopped
zest 1 lemon
2 eggs , lightly beaten
600g skinless salmon fillet
250g skinless smoked haddock
300ml milk
6 tbsp plain flour , seasoned
3 eggs , lightly beaten
200g fresh white breadcrumb
4 tbsp mango chutney
juice 2 limes
2 tbsp shredded mint

Steps:

  • Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
  • Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
  • Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
  • Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
  • Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
  • Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.

Nutrition Facts : Calories 391 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium

SPICY TUNA FISH CAKES



Spicy Tuna Fish Cakes image

Who needs crab and a deep fryer to enjoy these tasty delights? Tuna works great and a light pan searing does the job of cooking up this tasty treat without all the fat! Serve with hot sauce or mayonnaise.

Provided by Raquel Teixeira

Categories     Seafood     Fish     Tuna

Time 50m

Yield 4

Number Of Ingredients 11

1 large potato, peeled and cubed
4 (3 ounce) cans tuna, drained
1 egg
¼ cup chopped onion
1 tablespoon Dijon mustard
1 tablespoon dry breadcrumbs, or as needed
1 ½ teaspoons garlic powder
1 teaspoon Italian seasoning
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 tablespoon olive oil

Steps:

  • Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
  • Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
  • Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 20.7 g, Cholesterol 72 mg, Fat 5.6 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 209.7 mg, Sugar 1.6 g

SPICY CANNED TUNA FISH CAKES



Spicy Canned Tuna Fish Cakes image

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

1 (12 ounce) can tuna, drained
½ cup chopped scallions
½ cup dry bread crumbs, or as needed
1 large egg
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon Sriracha
salt and ground black pepper to taste
2 tablespoons olive oil, or as needed

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

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

SPICY FISH CAKES



Spicy Fish Cakes image

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

Provided by Doreen Randal

Categories     Lunch/Snacks

Yield 1 batch

Number Of Ingredients 11

3 spring onions
1/2 red capsicum
2 potatoes, cold, cooked
1 teaspoon creole seasoning
375 g fish fillets
2 eggs
1 tablespoon flour
1 teaspoon salt
1/4 cup parsley, chopped
1/4 cup oil
1 tablespoon butter

Steps:

  • Slice onions finely.
  • Chop the flesh of the capsicum finely.
  • Cut the potatoes into 1cm cubes.
  • Place all into a bowl with the Creole seasoning.
  • Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.
  • Heat frypan and add oil and butter.
  • Cook 1 Tbs of the mixture, turning to brown both sides.
  • Place fritters on absorbent paper.
  • Serve with Corn Salsa, relish or a fruit chutney.
  • Cheers, Doreen Doreen Randal, Wanganui.
  • New Zealand.

Nutrition Facts : Calories 1515, Fat 79.6, SaturatedFat 18.3, Cholesterol 608.8, Sodium 2905.1, Carbohydrate 89, Fiber 12.5, Sugar 7.4, Protein 109.6

CRISPY POTATO FISH CAKES WITH COD



Crispy Potato Fish Cakes with Cod image

A quick and delicious potato fish cake recipe. Great with fresh or canned fish, and a tasty way to use up leftover mashed potato.

Provided by Jennifer Pallian BSc, RD

Categories     Appetizer

Time 35m

Number Of Ingredients 14

2 tbsp + 5 tbsp vegetable oil (divided)
1 lb boneless cod filet
salt and pepper
2 cups mashed potato (leftover, or just microwave 2 potatoes skin-on)
1 large egg
1 green onion (white and green parts, minced)
up to 1 cup fresh bread crumbs (I grate a frozen bun on a box grater)
1/4 cup all purpose flour
1/2 cup mayonnaise
2 tbsp fresh lemon juice
1 1/2 tbsp brined capers
2 tbsp minced fresh parsley
1 green onion (white and green parts, minced)
Salt (to taste)

Steps:

  • 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 than overcook it at this stage, as you'll be cooking it again in the cakes.
  • Transfer to a bowl and break into large flakes with your hands. Add mashed potato, egg, green onion and enough bread crumbs so that the mixture holds a patty shape (if using leftover mash with milk or other liquid added, you'll definitely need the whole cup of crumbs). Use your hands or a big spoon to work everything together until well-combined.
  • Place flour on a shallow plate. Form potato mixture into 16 equal patties between the palms of your hands, dredging both sides in the flour and transferring to a baking sheet as you go. Refrigerate fish cakes 20 minutes to firm up.
  • Wipe out the fish skillet and return to medium heat; add remaining oil. When shimmering hot, add several fish cakes - you'll need to cook them in a few batches to avoid over-crowding the pan. Serve with tartar sauce.

SPICY SWEET POTATO FISHCAKES WITH CHARRED GREENS



Spicy sweet potato fishcakes with charred greens image

Cook these Asian-inspired fishcakes flavoured with miso paste, ginger and chillies, and served with charred broccoli

Provided by Annie Meynell

Categories     Dinner, Fish Course, Lunch, Supper

Time 2h5m

Number Of Ingredients 19

3 large or 4 medium (520g) sweet potatoes
1 tbsp white miso paste
thumb-sized piece of ginger , finely grated
2 red chillies , finely chopped
1 garlic clove , crushed
½ tsp ground cumin
½ lemon , juiced
½ small bunch of coriander , chopped
2 skinless salmon fillets (250g), finely chopped
2 skinless firm white fish fillets (250g), finely chopped
2 tsp smoked paprika
50g dried breadcrumbs
50g plain flour
2 eggs , beaten
1 tbsp vegetable oil , plus 1 tsp
400g long-stem broccoli
1 tbsp soy sauce
1 tbsp honey
lemon wedges, to serve (optional)

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the sweet potatoes on a baking tray and roast for 1 hr until tender when pressed. Leave until cool enough to handle (around 20 mins), halve, then scoop out the flesh into a mixing bowl, discarding the skins.
  • Add the miso, ginger, chilli, garlic, cumin, lemon juice and coriander to the bowl and mash with a fork. Season well. Fold in the fish.
  • Mould into eight fishcakes (about 100g each) and put in the fridge to chill for around 15 mins to firm up.
  • Mix the smoked paprika with the breadcrumbs and some seasoning on a plate. Put the flour and egg in separate shallow bowls. Dip the fishcakes in the flour, egg, and finally the breadcrumbs to coat. Transfer to a baking sheet lined with baking parchment, drizzle with 1 tbsp oil and cook for 30-35 mins until cooked through and golden.
  • Meanwhile, blanch the broccoli in boiling salted water for 1-2 mins, then drain and leave to steam-dry. Heat a griddle pan to high, toss the broccoli in 1 tsp oil, then griddle for 2-4 mins until tender. Whisk the soy and honey in a bowl, then toss through the broccoli. Serve with the fishcakes and a wedge of lemon, if you like.

Nutrition Facts : Calories 537 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 21 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 1.4 milligram of sodium

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