SALMON AND COD CAKE
Provided by Robert Irvine : Food Network
Categories appetizer
Time 30m
Yield 1 serving
Number Of Ingredients 23
Steps:
- For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan.
- Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes.
- For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper.
- For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper.
- Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad.
SALMON AND COD FISH CAKES
I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.
Provided by The Flying Chef
Categories < 60 Mins
Time 35m
Yield 6-8 Patties
Number Of Ingredients 17
Steps:
- Mayonnaise Relish.
- Combine all the ingredients together in a bowl and refrigerate until ready to use.
- Fish Cakes.
- In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
- Shape into patties, you will get about 6 large or 8 medium patties from this.
- Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
- Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
- Serve on buns or over salad as I did and top with relish.
Nutrition Facts : Calories 251.4, Fat 11.7, SaturatedFat 2.2, Cholesterol 138.8, Sodium 333.7, Carbohydrate 10.1, Fiber 0.9, Sugar 4.5, Protein 25.9
SALMON AND COD FISHCAKES
Steps:
- Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
- Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
- In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
- Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
- Garnish with parsley and slices of lemon.
ULTIMATE FISH CAKES
Angela Nilsen went in search of perfection in her quest to pack flavour and texture into fish cakes.
Provided by Angela Nilsen
Categories Dinner
Time 55m
Number Of Ingredients 18
Steps:
- Mix together 125ml mayonnaise, 1 rounded tbsp roughly chopped capers, 1 rounded tsp creamed horseradish, 1 rounded tsp Dijon mustard, 1 small very finley chopped shallot and 1 tsp finely chopped flatleaf parsley. Set aside.
- Lay 450g skinned Icelandic cod or haddock fillet and 2 bay leaves in a frying pan. Pour over 150ml milk and 150ml water.
- Cover, bring to a boil, then lower the heat and simmer for 4 mins. Take off the heat and let stand, covered, for 10 mins to gently finish cooking the fish.
- Meanwhile, peel and chop 350g Maris Piper potatoes into even-sized chunks. Put them in a saucepan and just cover with boiling water. Add a pinch of salt, bring back to the boil and simmer for 10 mins or until tender, but not broken up.
- Lift the fish out of the milk with a slotted spoon and put on a plate to cool. Drain the potatoes in a colander and leave for a min or two.
- Tip the potatoes back into the hot pan on the lowest heat you can and let them dry out for 1 min, mashing them with a fork and stirring so they don't stick. You should have a light, dry fluffy mash.
- Take off the heat and beat in 1 rounded tbsp of the sauce, then ½ tsp lemon zest, 1 tbsp chopped flatleaf parsley and 1 tbsp snipped chives.
- Season well with salt and pepper. The potato should have a good flavour, so taste and adjust to suit.
- Drain off liquid from the fish, grind some pepper over it, then flake it into big chunks into the pan of potatoes.
- Using your hands, gently lift the fish and potatoes together so they just mix. You'll only need a couple of turns, or the fish will break up too much. Put to one side and cool.
- Beat 1 egg on a large plate and lightly flour a board. Spread 85g fresh white breadcrumbs on a baking sheet. Divide the fish cake mixture into four.
- On the floured board, and with floured hands, carefully shape into four cakes, about 2.5cm thick. One by one, sit each cake in the egg, and brush over the top and sides so it is completely coated.
- Sit the cakes on the crumbs, patting the crumbs on the sides and tops so they are lightly covered. Transfer to a plate, cover and chill for 30 mins (or up to a day ahead).
- Heat 3-4 tbsp vegetable or sunflower oil in a large frying pan. To test when ready, drop a piece of the dry breadcrumbs in - if it sizzles and quickly turns golden brown, it is ready to use.
- Fry the fish cakes over a medium heat for about 5 mins on each side or until crisp and golden. Serve with the rest of the sauce (squeeze in a little lemon to taste), lemon wedges for squeezing over and watercress.
Nutrition Facts : Calories 359 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 0.7 milligram of sodium
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
SALMON & SMOKED HADDOCK FISH CAKES
Fun to make and full of flavour, these fish cakes can be made in advance and then cooked on the day
Provided by Antony Worrall Thompson
Categories Brunch, Buffet, Lunch, Snack, Starter
Time 1h
Yield Makes 20
Number Of Ingredients 17
Steps:
- Simmer the smoked haddock and salmon in the milk with the clove, half the onion and bay leaf for 5 mins. Remove the fish from the milk and, when cool enough to handle, discard any skin or bone then flake. (The milk can be used to make a parsley sauce.)
- Finely chop the remaining ½ onion and fry in half the butter until softened. Stir into the mash with the smoked haddock and Worcestershire sauce until smoothish, lightly mix in the salmon, boiled eggs and herbs, then season, preferably by hand so you don't overmix. Chill for 1 hr for the flavours to meld and the mixture to firm.
- Divide the mixture into 20 equal amounts, then shape into patties. Dip in flour, egg and breadcrumbs and reshape. Chill again before cooking. These can be made up to a day ahead at this stage then chilled.
- Fry in a non-stick frying pan with a little oil for 5-7 mins on each side until the coating is crispy, or grill topped with tiny knobs of butter. Serve with tomato sauce for dipping, if you like.
Nutrition Facts : Calories 106 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Protein 7 grams protein, Sodium 0.33 milligram of sodium
MANUELA'S FISH CAKES
Salmon and halibut fish cakes, messy to make but worth it.
Provided by REBOLLODAVIES
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 1h5m
Yield 4
Number Of Ingredients 11
Steps:
- Place the potatoes into a saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes.
- Meanwhile, place the halibut and salmon into a skillet or large saucepan, and pour in the milk. Bring to a simmer, cover, and cook until fish flakes easily with a fork, about 5 minutes depending on the thickness of your fillets. Drain off milk, and set fish aside.
- When potatoes are done, drain, and place in a large bowl. Mash potatoes with one of the eggs and the butter until fairly smooth. Season with nutmeg, Worcestershire sauce, salt and pepper. Mix in the fish, taking care not to break into too small of pieces.
- Beat the remaining egg, and place on a plate. Place bread crumbs on a separate plate. Lightly flour your hands, and form the fish mixture into patties. Dip each patty into the egg, then coat with breadcrumbs. Place the fish cakes on a plate, and refrigerate for 30 minutes.
- Heat 1/4 inch of oil in a large heavy skillet over medium to medium-high heat. Fry the fish cakes for about 3 minutes per side, or until golden brown. Drain on paper towels, and serve fresh and hot.
Nutrition Facts : Calories 515.5 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 24.4 g, Fiber 4 g, Protein 27.3 g, SaturatedFat 8.4 g, Sodium 700.6 mg, Sugar 8.6 g
SALT COD FISH CAKES
Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.
Categories Cake Fish Potato Appetizer Fry Picnic Quick & Easy Cod Parsnip Summer Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Soak cod in a large bowl with cold water to cover by 2 inches, chilled, changing water 3 times a day, 1 to 3 days (see cooks' note, below).
- Drain cod and transfer to a 3- to 4-quart pot with fresh water to cover by 2 inches. Bring just to a simmer and remove from heat. (Cod should just flake; do not boil, or it will become tough.) Drain in a colander.
- Cook onion in 1/2 tablespoon butter in a 10-inch heavy skillet over moderate heat, stirring occasionally, until pale golden, about 7 minutes. Transfer to a large bowl.
- Peel potatoes and parsnip. Halve parsnip lengthwise and remove core if tough. Cut potatoes and parsnip into 1-inch pieces and steam together in a steamer over boiling water in a large pot, covered, until tender, 18 to 20 minutes. 3Add to cooked onions and coarsely mash, then cool slightly. Flake cod and stir into potato mixture along with salt to taste and pepper. Stir in egg until just combined.
- Put bread crumbs in a shallow baking dish.
- Form rounded 1/4-cup scoops of cod mixture into 12 (3-inch-diameter) cakes and transfer to a sheet of wax paper. Gently dredge fish cakes in bread crumbs to coat and transfer to a wax-paper-lined tray. Chill, covered with plastic wrap, at least 30 minutes.
- Preheat oven to 200°F.
- Heat 1 tablespoon butter and 1 tablespoon oil in 10-inch heavy skillet over moderate heat until foam subsides. Cook 4 fish cakes, turning over once, until golden brown, 7 to 8 minutes total.
- Transfer to a paper-towel-lined baking sheet and keep warm in middle of oven. Wipe skillet clean and cook remaining fish cakes in 2 batches, adding 1 tablespoon each of butter and oil per additional batch.
CODFISH CAKES
A food processor makes easy work of fish cakes, although they can also be made by hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 200 degrees. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Cook until 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, and combine well. Add remaining salt and pepper. Form 8 patties (3 inches each); dredge them in breadcrumbs, shaking off excess.
- Heat 1 tablespoon 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 aluminum foil, and keep warm in oven. Wipe out skillet, return to heat, and add remaining olive oil. Cook remaining patties, and serve immediately with tartar sauce.
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
More about "salmon and cod fish cakes recipes"
SALMON AND COD FISHCAKES WITH PARSLEY SAUCE - OLIVE …
From olivemagazine.com
Cuisine BritishTotal Time 1 hrCategory StarterCalories 498 per serving
SALMON AND COD FISHCAKES WITH SALSA VERDE RECIPE - BBC …
From bbc.co.uk
Category Main Course
SALMON FISH CAKES - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
THE BEST SALMON FISH CAKES | SEAFOOD BY SYKES
From seafoodbysykes.com
COD FISH CAKES - MEDITERRANEAN LATIN LOVE AFFAIR
From mediterraneanlatinloveaffair.com
QUICK AND EASY NOVA SCOTIA FISH CAKES RECIPE - BACON IS MAGIC
From baconismagic.ca
SALMON AND COD FISHCAKES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
HOMEMADE CRISPY SALMON FISH CAKES – TASTEFOOD
From tastefoodblog.com
FISHCAKE - WIKIPEDIA
From en.wikipedia.org
COD FISH CAKES BBC GOOD FOOD
From codfishcakes50.blogspot.com
FISH CAKES | M&M FOOD MARKET
From mmfoodmarket.com
64 COD FISH CAKES IDEAS | COOKING RECIPES, SEAFOOD RECIPES
From pinterest.ca
OATY SALMON & COD FISHCAKES RECIPE - RAPESEED OIL BENEFITS
From rapeseedoilbenefits.com
SALMON AND COD FISH CAKES RECIPE - FOOD.COM | RECIPE | FISH …
From pinterest.co.uk
IRISH COD FISH CAKES RECIPE FROM AN IRISH AMERICAN MOM
From irishcentral.com
OATY SALMON AND COD FISHCAKES | TESCO REAL FOOD
From realfood.tesco.com
SALMON AND COD FISHCAKES | EASY FISH RECIPES - RED ONLINE
From redonline.co.uk
COD AND SALMON FISH CAKES - LOVED BY PARENTS
From lovedbyparents.com
CRISPY COD FISH CAKES - PINCH AND SWIRL
From pinchandswirl.com
COD, SALMON AND HADDOCK FISHCAKES RECIPE - BBC FOOD
From bbc.co.uk
NORWEGIAN SALMON FISH CAKES RECIPE - LIFEINNORWAY.NET
From lifeinnorway.net
DAD'S SEAFOOD - MADE FRESH TODAY SALMON BURGERS AND COD.
SALMON AND COD FISH CAKES - F3A SOCIAL - OVER 50'S FORUM
From f3a.social
10 BEST FISH CAKES WITH CANNED SALMON RECIPES | YUMMLY
From yummly.com
WHAT TO SERVE WITH FISH CAKES: 10 EASY OPTIONS - INSANELY GOOD
From insanelygoodrecipes.com
10 BEST SALMON COD FISH RECIPES | YUMMLY
From yummly.com
LAMBES' SALT COD FISH CAKES RECIPE - FOOD NEWS
From foodnewsnews.com
NEWFOUNDLAND SALT COD FISH CAKES (MOM-IN-LAW'S RECIPE) - GIRL …
From girlheartfood.com
EASY SALMON FISHCAKES - EASY PEASY FOODIE
From easypeasyfoodie.com
SALMON AND COD FISHCAKES RECIPE RECIPE
From crecipe.com
SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES
From jamieoliver.com
SALMON AND COD FISHCAKES RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE SALMON, COD AND HADDOCK FISH CAKES
From lifestyleandluxuries.com
TOP 25 SALMON FISH CAKES RECIPES - BEST RECIPES IDEAS AND …
From eatandcooking.com
VEGGIE-PACKED SALMON & COD CAKES — THE WRIGHT FOODIE
From thewrightfoodie.com
RECIPE: ACADIAN SALT COD FISH CAKES - KITCHN
From thekitchn.com
SALMON (COD) CAKES - FEED YOUR SOUL TOO
From feedyoursoul2.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #seafood #salmon #fish #dietary #low-carb #low-in-something #saltwater-fish #cod
You'll also love