BABY FISH CAKES RECIPES

SIMPLE FISH CAKE RECIPE | JAMIE OLIVER FISH RECIPES

Simple fish cake recipe | Jamie Oliver fish recipes image

Making your own fish cakes is so quick and easy – these ones taste great with tuna, too.

Total Time 1 hours

Yield 4

Number Of Ingredients 6

Ingredients

300 g potatoes
100 g salmon fillet skin on, scaled, pin-boned, from sustainable sources
olive oil
a few sprigs of fresh flat-leaf parsley
1 lemon
1 tablespoon plain flour plus extra for dusting

Steps:

1. 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).
2. Rub the salmon fillet all over with 1 teaspoon of oil and a pinch of sea salt and black pepper, then place in a colander and cover with tin foil.
3. When the time's up on the potatoes, place colander directly over the pan of boiling potatoes. Turn the heat down to medium-low and cook for 8 to 10 minutes, or until the salmon and potatoes are both cooked through.
4. Meanwhile, pick and finely chop the parsley leaves, discarding the stalks.
5. Once cooked, remove the fish from the colander to a plate, and discard the skin. Drain the potatoes, and leave to steam dry for 1 minute, then tip back into the pan.
6. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. When the potatoes are cooled, transfer to a bowl.
7. Flake the salmon into the bowl, add 1 tablespoon of flour, the chopped parsley and a really good pinch of sea salt and black pepper. Finely grate over the lemon zest, then mash and mix together really well.
8. Dust a plate with a little flour. Divide the mixture into 4, then lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. If you're going to freeze them, wrap them in clingfilm at this point and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
9. Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the fishcakes and cook for 3 to 4 minutes on each side, or until crisp and golden – you may need to work in batches.
10. Serve straight away, with veg or salad and lemon wedges for squeezing over.

Nutrition Facts : Calories 186 calories, FatContent 10.5 g fat, SaturatedFatContent 1.6 g saturated fat, ProteinContent 7.1 g protein, CarbohydrateContent 16.9 g carbohydrate, SugarContent 0.5 g sugar, SodiumContent 0.5 g salt, FiberContent 1.3 g fibre

GOLDEN FISH CAKES RECIPE: HOW TO MAKE IT

Golden Fish Cakes Recipe: How to Make It image

Our family loves seafood, so I've tried many fish cake recipes. I came up with this combination and it's been a hit at our house. It's outstanding served with corn bread.

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound flaked cooked whitefish, cod or haddock
1-1/2 cups soft bread crumbs
3 large eggs, beaten
2 to 4 tablespoons water
1 medium onion, chopped
2 tablespoons mayonnaise
1-1/2 teaspoons ground mustard
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1-1/2 cups Italian-seasoned bread crumbs
2 tablespoons vegetable oil
Tartar sauce and lemon wedges, optional

Steps:

In a bowl, combine the first nine ingredients; mix well. Shape into 12 patties, adding additional water if needed; coat with the Italian bread crumbs. In a large skillet, heat oil over medium-high heat. Cook the patties until lightly browned, 4-5 minutes on each side. If desired, serve immediately with tartar sauce and lemon.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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