NOVA SCOTIA FISH CAKES
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
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
FISH AND POTATO CAKES
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
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!
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
FISH CAKES FAST AND SIMPLE
I'm a simple man therefore I like simple things and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a Tarter or Hollandaise sauce and enjoy.
Provided by Chuck in Killbuck
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and cut up potatoes.
- Place in pot with fillets and cover with cold water.
- Boil until the potatoes are"fork done".
- Drain off the water.
- Mash the potatoes and fish together.
- Mix chopped onion, eggs, and 1 tablespoon water.
- Add this to the fish and potatoes and mix well.
- Form the mixture into hamburger size patties.
- Season with salt and pepper and fry in well greased skillet until golden brown on both sides.
FISH CAKE WITH NO POTATO
My fish cake recipe is short, simple and sassy! It need not a whizz kid in the kitchen or endless faffing around, with gadgets, to gather a few ingredients and execute a mouthwatering snack or main meal.
Provided by Foodian_jo
Time 35m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Cut the prawns into small pieces and then, using a metal folk, press them until mushy and add the fish (or blitz in a food processor).
- Then added chopped onions, chili and herbs (oregano, Italian mixed herb), maggi liquid...basically your usual cupboard condiments.
- Combine half of whisked egg and mix everything together. Then roll the mixture and pat into flat cakes (large handful prawns will allow 4 cakes).
- sprinkle a few flour over the mix and cover with cling film and leave in the fridge for at least an hour (or more if possible) to set.
- Once out of the fridge, sprinkle a few more flour then fry in oil. Then serve!!!
COD FISH CAKES
These delectable little babies are easy to put together using a food processor. They are delicious served with a horseradish tartar sauce (posted seperately) and salad.
Provided by MarieRynr
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 200*F. Heat 1 TBS olive oil in a skillet over medium heat. Add onion, 1/2 tsp salt, and 1/8 tsp pepper. Cook until the onions are translucent, about 5 minutes. Set aside.
- Cut fish into large chunks; pulse in a food processor to coarsely chop. Transfer to a medium bowl. Add onion, tarragon, egg and Tabasco, combining well. Add remaining salt and pepper. Form 8 3-inch patties; dredge them in bread crumbs, shaking off excess.
- Heat 1 TBS oil in a large skillet, over medium low heat. Cook 4 patties until browned, about 4 to 5 minutes on each side. Remove to a baking sheet, cover with aluminium foil, and keep warm in oven while you cook the other 4. Wipe out skillet, return to heat and add remaining oil. Cook remaining patties and serve immediately with tartar sauce.
Nutrition Facts : Calories 275.7, Fat 12.8, SaturatedFat 2.1, Cholesterol 113.8, Sodium 1034.6, Carbohydrate 10.4, Fiber 1, Sugar 2.3, Protein 28.4
FISH CAKES, PORTUGUESE-STYLE
Addictive little fritters that can be eaten hot, warm or cold. Watch them disappear from the table as appetizers or eat a bunch of them as main dish. Traditional Azores recipe.
Provided by Face_Hole
Categories Potato
Time 1h
Yield 30 fish cakes, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- (*If using salt cod: let it soak in water overnight to remove extra salt before using in recipe. Change the water 1-2 times.).
- In a large pot put the fish and the (unpeeled, uncut) potatoes, cover with water and bring to boil. Lower heat then let everything simmer 15 minutes. Remove fish from the pot and let cool; keep cooking the potatoes until tender.
- Remove potatoes, peel and mash.
- Shred the fish by hand or with a food processor. Mix with the potatoes and the rest of ingredients (but the oil). Season to taste. With two soup spoons (traditionally) or with your wet hands (easier) form about 30 small oval-shaped balls (around 1 tbsp each).
- In deep solid pot heat about 3" of oil until hot. Drop 4-5 balls at a time and fry until golden brown. Remove with a slotted spoon and let cool on paper towels 10-15 minutes before tasting.
- Serve with a dip, or drizzled with hot sauce.
Nutrition Facts : Calories 1484.4, Fat 148.9, SaturatedFat 19.9, Cholesterol 143.8, Sodium 673.4, Carbohydrate 21.9, Fiber 3.1, Sugar 1.8, Protein 19.7
FISH CAKES WITH POTATOES
Provided by Nancy Harmon Jenkins
Categories appetizer
Time 25m
Yield Six to eight servings
Number Of Ingredients 9
Steps:
- Gently boil the potatoes in lightly salted water until they are tender. Drain and mash. Add the cream and butter and mix well. Set aside, but do not refrigerate.
- While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through. Drain well, flake the fish and mix it with potatoes.
- Add the chopped onions and lightly beaten egg to the fish-potato mixture. Add salt and pepper to taste. This recipe may be made ahead of time up to this point and refrigerated, covered.
- When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
- Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat. Saute the fish cakes until they are brown on both sides. Serve immediately.
Nutrition Facts : @context http, Calories 231, UnsaturatedFat 5 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 354 milligrams, Sugar 2 grams, TransFat 0 grams
FISH CAKES
These delicious salmon fish cakes are both nourishing and satisfying which make them the ideal healthy meal when you're short on time, but want lots of flavour. They're so easy to make and you can serve them as a nutritious starter, with a salad or for supper.
Provided by hello
Categories Dessert
Time 35m
Yield 4 cakes
Number Of Ingredients 10
Steps:
- Peel and chop the sweet potato into small chunks, then place in a pan of water. Bring to the boil then simmer for 20 mins (until softened).
- Meanwhile grill the salmon for 10 minutes (until just cooked).
- Once the potatoes are ready, drain out the water then mash. Mix in the lemon zest, dill, parsley and mustard.
- Break the salmon fillets into flakes, then mix with the potato mixture.
- Divide the mixture into 6 cakes.
- Place the flour, egg and ground almonds in separate bowls.
- Coat each cake in flour, then the egg then the ground almonds.
- Heat the coconut oil in a frying pan, then gently fry the cakes for 3-4 minutes on each side, then serve.
Nutrition Facts : Calories 357.2, Fat 13.9, SaturatedFat 3, Cholesterol 119.6, Sodium 185.7, Carbohydrate 19.4, Fiber 3.7, Sugar 3.1, Protein 38
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- Peel the potatoes, cut into 2cm chunks, and cook in boiling salted water for 10 minutes (or use baked potatoes – scoop out the potato and discard the skin).
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5/5 (5)Category AppetizerCuisine AmericanTotal Time 35 mins
- 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.
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