Spicy Fish Cakes Recipes

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.

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.

Steps:

• Chop 1 spring onion and tip into a food processor. Slice the remaining 2 spring onions diagonally and set aside. Halve both chillies lengthways and discard the seeds. Put 1 chilli into the food processor, finely chop the other and set aside.
• Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and whizz to a coarse paste. Add the prawns and whizz until everything is chopped but still has some texture.
• Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
• Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
• Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger and reserved chilli for 1 minute. Tip in the mangetout and reserved spring onions and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
• Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

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.

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.

Steps:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

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.