FISH PATTIES WITH TWO DIPPING SAUCES
These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own. I have listed serving size as 4-6 depending on whether you are making this as a main course or a starter or for lunch
Provided by The Flying Chef
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.
- Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.
- Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.
- Sweet Chili-Coriander Sauce.
- Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.).
- Stir in herbs and serve.
- Coriander Chili Yogurt.
- Combine all the ingredients in a small bowl and serve.
- To Serve: Arrange patties on a platter plate and serve dipping sauces along side.
Nutrition Facts : Calories 338.5, Fat 13.7, SaturatedFat 3.2, Cholesterol 90.8, Sodium 890.2, Carbohydrate 24.8, Fiber 3.3, Sugar 7.1, Protein 29.1
COD PATTIES WITH TWO DIPPING SAUCES
I made these as I had some sweet potato to use up and some left over prawns that I needed to use in something, they turned out very good for so few ingredients. The sauces were both good we prefered the pickle relish sauce but the creamy boursin sauce was lovely too, I think that it was just becuase of the tang of the other one, that paired it that bit better with the cod patties. Anyway considering both were experimental I was pleased with both. I served this for 3 as I knew my men would eat 3 patties each and I only two and accompanied it with a green salad. I think this would easily serve 4, 2 patties perperson with a nice salad and some crusty bread perfect. If you want to make these for a BBQ I would make the patties much smaller to yield more, as if having accompanied with other meats you don't want them as main meal size portrions, I think you would probaly get 15-20 patties then.
Provided by The Flying Chef
Categories < 60 Mins
Time 40m
Yield 8 Patties, 4 serving(s)
Number Of Ingredients 19
Steps:
- Peel and chop sweet potato, add to boiling water and boil until tender, drain, mash, allow to cool.
- Blend or process cod, prawns and egg until well blended, little chunks of cod and prawns are fine, you don't want big whole bits of cod or prawn.
- Add onions, parsley, garlic and potato, stir to combine, making sure all ingredients are well blended. Refrigerate mix while you make the sauces. (don't worry I have not forgot the panko!).
- Tangy Relish Sauce.
- Combine relish, mayo, mustard and juice in a small bowl, place in fridge until needed.
- Creamy Boursin Sauce.
- Combine boursin, mayo and milk, mix, until smooth, add lemon juice, chives, mustard and green onion, stir to combine, again place in fridge until needed.
- Back to the patties.
- Remove fish mix from fridge, pour your panko flakes onto a plate.
- Heat some olive oil in a pan, takes spoonfuls of fish mix and shape into patties (it will be quite sticky don't worry) Coat the outside of each pattie with panko flakes. (I do this instead of mixing panko into mixture as it gives the patties a lovely crisp finish to the outside.
- Add patties to the pan and cook until nicely browned on both sides and cooked through, serve with dipping sauces.
Nutrition Facts : Calories 430.1, Fat 17.9, SaturatedFat 4.9, Cholesterol 176.8, Sodium 1155, Carbohydrate 32.1, Fiber 2.2, Sugar 7.9, Protein 34.8
COD CAKES WITH DIJON TARTAR SAUCE
Make and share this Cod Cakes With Dijon Tartar Sauce recipe from Food.com.
Provided by chia2160
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Make the sauce by mixing all the ingredients and refrigerate.
- Preheat oven to 350°F.
- Cook potato in microwave 5 minutes until tender.
- Mash and cool.
- Add remaining ingredients and shape into 12 patties.
- Add 1 tbsp oil to skillet and add 6 patties, cook 2 minutes on each side.
- Spray a baking sheet with cooking spray and add cooked patties.
- Repeat, then add 12 patties to oven, bake for 10 minutes and serve with sauce.
Nutrition Facts : Calories 387.1, Fat 15.1, SaturatedFat 2.6, Cholesterol 124.5, Sodium 505.6, Carbohydrate 35.1, Fiber 2.6, Sugar 5.3, Protein 27.3
COD FISH CAKES
Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
Provided by DRAGON11
Categories Appetizers and Snacks Seafood
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
- Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
- Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
- Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 38.8 g, Cholesterol 98.4 mg, Fat 12.5 g, Fiber 4.3 g, Protein 21 g, SaturatedFat 3.8 g, Sodium 131.1 mg, Sugar 2.3 g
LEMON-PARSLEY FISH CAKES
These tasty little cod cakes are terrific to have on hand in the freezer. You can take out and cook as many or as few as you need. Defrost them overnight in the refrigerator, and they'll be ready to cook the next day. Serve the cakes with your favorite tartar sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
- In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
- Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
- To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.
Nutrition Facts : Calories 273 g, Fat 15 g, Protein 23 g
SPICY COD CAKES WITH CHIPOTLE SAUCE
While this recipe calls for cod, you could use any mild, flaky white fish fillets as long as you adjust the cooking time to reflect the variable thickness. Another thing you might want to adjust is how much of the chipotle in adobo you use. I ate sitting next to a fire extinguisher, this being my first time making the dish. (YOWZA!) Anyway, I had about a pound (16 oz) of fish and when all was said and done, ended up with 4 patties each about 3-3.5" in diameter. We had them as part of a moderate meal with baguette slices and a simple salad. If you make many smaller versions, you could serve them as appetizers.
Provided by Sandi From CA
Categories Weeknight
Time 35m
Yield 4 appetizer portions, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Lightly coat a baking pan with nonstick cooking spray. Rinse and pat cod dry, then season with salt and pepper to taste. Place in pan and bake 12-15 minutes or until fish flakes easily with a fork. Remove from oven and let cool completely.
- Using a fork, break fillets into small flakes and place in a large bowl. Add egg, 2 tablespoons of the mayonnaise plus panko and green onions. Season with salt and pepper to taste, then gently mix to combine. Form into 4 patties.
- In a large nonstick skillet, heat oil over medium-high heat. Add patties; cook 5 minutes per side or until golden brown and cooked through (145°F).
- For the chipotle sauce: In a small bowl, combine sour cream, cilantro, chipotle and remaining (2T) mayonnaise. Season with salt and pepper to taste. Top each cod cake with a spoonful of sauce or serve it on the side.
Nutrition Facts : Calories 304.6, Fat 19.1, SaturatedFat 3.8, Cholesterol 93.6, Sodium 294.7, Carbohydrate 12.9, Fiber 0.9, Sugar 1.8, Protein 19.4
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EASY IRISH COD FISH CAKES RECIPE - THIS IS HOW I COOK
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Reviews 1Category Main CourseCuisine IrishEstimated Reading Time 7 mins
- Mix sauce ingredients together. If you want it a bit saucier, add a little more mayonnaise. Set aside.
- Lay the fish and bay leaves in a skillet. Pour the milk over the fish. It doesn’t need to completely cover. Cover the skillet and bring to a gentle boil. Lower heat and simmer for 2 minutes. Turn fish over and simmer about 2 minutes more. Take fish off the heat and let stand while covered for 10 minutes to gently finish cooking the fish. (My fish was thick so I cooked it for a touch longer.)
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- Set out one large, clean plate or platter and one medium plate. Pour panko breadcrumbs onto medium plate.
- Place cooked fish into a large bowl and flake into small pieces with a fork. Add sour cream, egg, celery, capers, green onion, salt, and pepper; stir to combine. Scoop out 1/8 of the mixture and use your hands to gently pack into a patty. Place on plate with panko crumbs and gently coat all sides with crumbs; transfer to platter. Repeat with remaining mixture.
- Heat 2 tablespoons oil in a large skillet over medium heat until hot. Place 4 fish cakes in skillet and cook until crumbs are crisp and golden brown, pressing down gently with spatula to compress; about 5 minutes per side (turn gently). Transfer cooked fish cakes to warm platter. Repeat process with remaining oil and fish cakes.
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- First make the sauce. In a small saucepan set over medium heat, melt the butter. Whisk in the flour until a paste forms and cook for a further minute or so. Stir in the mustard and milk. Continue whisking until a smooth sauce appears. this will only take a minutes. Add parsley, salt and pepper. Set aside
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- Once the fish is cool enough to handle, remove the skin and you will notice that the fish will just flake apart. Remove any bones that you find in the fish and discard them.
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