Whitefishshrimpcakes Recipes

WHITEFISH AND SHRIMP CAKES

Steps:

• Place all ingredients except tartar sauce in food processor. Cover and process, using quick on-and-off motions, until fish and shrimp are coarsely chopped.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Drop fish mixture by scant 1/3 cupfuls into skillet; flatten with spatula. Cook 4 minutes; turn. Cook about 4 minutes longer or until patties are firm. Serve with tartar sauce.

FRIED SHRIMP CAKES

Steps:

• Process or blend the shrimp with the garlic, scallions, salt, flour, sherry, and enough water to make a thick batter. Let stand, covered with plastic film, for 1 hour. Then fry, in drops of 1 heaping teaspoon, into the oil poured to a depth of 2 inches in a pan, for about 1 minute each side, or until golden brown. Drain on paper towels.

NOVA SCOTIA FISH CAKES

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.

SHRIMP CAKES WITH OLD BAY®

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Place shrimp in the bowl of a food processor; pulse until shredded.
• Transfer shrimp to a large bowl and add bread crumbs, bell peppers, seafood seasoning, parsley flakes, salt, pepper, onion salt, Italian seasoning, and dry mustard; mix until well combined.
• Mix egg, mayonnaise, and hot sauce together in a small bowl. Add to shrimp mixture and mix until fully incorporated. Form into 5 patties and place on a baking sheet.
• Place under the preheated broiler for 5 minutes. Turn broiler to high and cook until tops are well browned, about 5 minutes longer. Flip shrimp cakes and broil on high until the other sides are browned, about 5 more minutes.

SALMON AND WHITEFISH CAKES WITH HORSERADISH CUCUMBER SAUCE

Steps:

• For sauce:
• Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made 1 day ahead. Cover and refrigerate.
• For fish cakes:
• Line large rimmed baking sheet with plastic wrap. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Saut233 until soft but not brown, about 15 minutes. Cool in skillet.
• Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
• Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet. DO AHEAD: Can be made 1 day ahead. Cover with plastic and chill.
• Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. DO AHEAD: Can be made 2 hours ahead. Transfer to another baking sheet, cover, and refrigerate. Rewarm uncovered in 350°F oven 10 minutes.
• Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
• What to drink:
• A Chardonnay would be delicious with the haroseth and the salmon and whitefish cakes. We like the apple, pear, and vanilla notes of the Baron Herzog 2006 Chardonnay from Herzog Wine Cellars on California's Central Coast. It's a great kosher wine and a good value at $13.

SMOKED WHITEFISH CAKES WITH CUCUMBER SALSA

Steps:

• Line 2 large baking sheets with plastic wrap or waxed paper. Cook potatoes in boiling salted water until very tender, about 25 minutes. Drain. Mash potatoes. Transfer 4 cups potatoes to large bowl (reserve remainder for another use).
• Melt 2 tablespoons butter in heavy large skillet over medium heat. Add onions; sauté until tender, about 10 minutes. Transfer to bowl with potatoes. Cool.
• Add flaked whitefish to potato mixture; stir to blend. Season with salt and pepper. Mix in egg. Using floured hands, roll mixture by tablespoonfuls into balls; flatten to 1/2-inch thickness. Transfer fish cakes to prepared baking sheets.
• Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium heat. Dust fish cakes with flour. Working in batches and adding more butter and oil to skillet as needed, add cakes to skillet and cook until golden, about 2 minutes per side. Transfer fish cakes to clean baking sheets. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm fish cakes in 350°F oven until heated through, about 8 minutes.)
• Preheat oven to 350°F. Using 1 3/4- to 2-inch cookie cutter, cut 3 rounds from each bread slice. Place on baking sheets. Bake until lightly toasted, about 10 minutes. (Can be made 6 hours ahead. Cool. Cover and store at room temperature.)
• Place 1 hot fish cake on each toast round. Arrange on platter. Drain excess liquid from Cucumber Salsa. Spoon small amount of salsa atop each fish cake; serve.

SALMON AND WHITEFISH CAKES (WITH HORSERADISH CUCUMBER SAUCE)

Steps:

• Line large rimmed baking sheet with plastic wrap. Heat 2-3 tablespoons oil in heavy large skillet over medium heat. Add carrots and leeks. Sauté until soft but not brown, about 15 minutes. Cool in skillet.
• Beat eggs, matzo meal, coarse salt, and white pepper in large bowl to blend. Stir in carrot mixture. Place whitefish and salmon cubes in processor. Using on/off turns, chop fish to coarse paste (small pieces of fish will remain). Stir fish into matzo meal mixture.
• Using wet hands and about 1/3 cup for each, shape fish mixture into sixteen 1/2-inch-thick cakes. Arrange on prepared baking sheet.
• Add enough oil to 2 heavy large skillets to coat bottom. Heat oil over medium-high heat. Add 8 fish cakes to each skillet. Sauté until golden and cooked through, about 3 minutes per side. Arrange 2 fish cakes on each plate. Spoon sauce over or alongside. Garnish with lemon wedges and parsley.
• For sauce: Stir cucumber, mayonnaise, horseradish, parsley, and chives in medium bowl to blend. Season sauce to taste with salt and pepper.