WHITEFISH AND SHRIMP CAKES
Dinner ready in 30 minutes! Enjoy these delicious fish and shrimp cakes served with tartar sauce - a tasty meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 125, Carbohydrate 2 g, Cholesterol 90 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 230 mg
SHRIMP CAKES WITH SCALLION DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor; transfer to a bowl.
- Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, 1/2 cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight 1/2-inch-thick patties. Transfer to a baking sheet; freeze 5 minutes.
- Put the remaining 1/2 cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes.
- Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing.
Nutrition Facts : Calories 445 calorie, Fat 29 grams, SaturatedFat 4 grams, Cholesterol 236 milligrams, Sodium 680 milligrams, Carbohydrate 18 grams, Fiber 2 grams, Protein 27 grams
BAKED FISH WITH SHRIMP
Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.
Provided by MLT
Time 45m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.
- Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.
- Bake, uncovered, for 20 to 25 minutes.
Nutrition Facts : Calories 340.6 calories, Carbohydrate 4.8 g, Cholesterol 180.9 mg, Fat 12 g, Fiber 0.1 g, Protein 50.3 g, SaturatedFat 6.3 g, Sodium 545.4 mg, Sugar 2.3 g
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
PRAWN (SHRIMP) CAKES WITH DIPPING SAUCE
From the Australian Table magazine. You can substitute 400g white fish for half the prawns if you want to. This will serve 2 as a main or 4 as an appetiser.
Provided by JustJanS
Categories < 30 Mins
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- Place prawns, coriander leaves, kaffir lime leaves, garlic, ginger lemon grass and chilli in a small food processor.
- Process until well combined.
- Using wet hands, form into 12 patties.
- Place 5cm water in large wok on high and bring to the boil.
- Line 2 bamboo steamer baskets (30cm) with non-stick baking powder.
- Divide prawn cakes between prepared baskets, cover with steamer lid and place over water in wok.
- Reduce heat to medium-high and steam for 5 minutes.
- Swap baskets around and steam a further 5 minutes.
- Check water level adding more if necessary, then steam a further 5 minutes, or until just cooked through.
- Meanwhile, make the dipping sauce by mixing all the ingredients together in a small bowl.
- Serve the warm prawn cakes and baby rocket leaves.
Nutrition Facts : Calories 627.4, Fat 12.3, SaturatedFat 1.6, Cholesterol 945, Sodium 5194.7, Carbohydrate 20.3, Fiber 1, Sugar 8, Protein 104
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.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 18.2 g, Cholesterol 211.8 mg, Fat 5.2 g, Fiber 1.8 g, Protein 23.5 g, SaturatedFat 1.2 g, Sodium 1396.8 mg, Sugar 2.4 g
WHITEFISH SHRIMP CAKES
A yummy lowfat alternative to fried shrimp cakes. From Betty Crocker's New Choices Cookbook. You can make a great reduced fat tartar sauce using lowfat mayo and dill relish.
Provided by ChipotleChick
Categories Whitefish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place all ingredients in a food processor.
- Cover and pulse unti fish is pureed.
- Put in medium bowl.
- Spray a large skillet with nonstick spray and heat to medium.
- Drop fish mixture by 1/3 cupfulls into th skillet, spacing evenly and flattening with a spatula.
- Cook 4 minutes per side, or until firm.
Nutrition Facts : Calories 98, Fat 1.5, SaturatedFat 0.3, Cholesterol 95.7, Sodium 204.8, Carbohydrate 1.7, Fiber 0.2, Sugar 0.1, Protein 18.4
FISH CAKES WITH SHRIMP AND SMOKED SALMON
Steps:
- Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
- Divide fish cakes among 4 plates. Serve with lemon wedges.
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