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jcallaghan / The-Cookbook

A plain text archive of all my favourite food and drink recipes.
https://jcallaghan.com/category/journal/food-drink/
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Fish cakes #109

Open jcallaghan opened 3 years ago

jcallaghan commented 3 years ago

Ingredients

For the mash filling

For the fish

Batter

Alternatives

Serve with a white vinegar tomato #99 salad and green beans

jcallaghan commented 3 years ago

Ingredients

Method

  1. Place fish in a saucepan with enough water to cover. Bring to the boil, and cook until fish flakes easily with a fork. Drain off water, and mash up the fish. Stir in the onion, mustard, mayo, seasoning, cracker crumbs and egg. Mix until evenly blended.
  2. Heat oil in a large heavy frying pan over medium-high heat. Form the fish mixture into cakes, and fry in the hot oil. Drain on kitchen paper, and serve hot.

http://allrecipes.co.uk/recipe/18533/simple-fish-cakes.aspx

http://allrecipes.co.uk
Simple fish cakes
These easy fish cakes are simply delicious and call for crushed crackers, lending fabulous texture and flavour. Serve these in mini portions for a starter or party nibble, or as larger cakes for a main. Seafood or tartare sauce works a treat.
jcallaghan commented 3 years ago

Ingredients

For the fish cakes

Method

  1. Mix all the mustard middle ingredients together. Drape cling film across a muffin tin, then spoon the mix into 4 of the wells. Freeze for 30 mins or until solid.
  2. Put the potatoes, bay leaf and peppercorns in a pan of cold water, bring to the boil and cook for 20 mins or until tender. Remove and allow to steam-dry in a colander. Add the fish to the water and simmer for 5 mins until it is just cooked through at the thickest part.
  3. Mash the potatoes and stir in the spring onions, a little freshly grated nutmeg and some seasoning. Drain the hake, then flake it into the mash. Gently mix everything together and leave to cool.
  4. Divide the fish mixture into 4. Shape 1 fish cake at a time, moulding it into a ball. Make a well in the centre of the ball and push a frozen mustard middle into it, then shape the mash around it to make a smooth hockey-puck shape. Repeat with the remaining fish, then freeze for 15 mins.
  5. Using 3 shallow bowls, add the flour to one; put the egg and reserved egg white in another, and the breadcrumbs in the third. Beat the eggs with some seasoning. Thoroughly coat the fishcakes first in the flour, then the egg , then the breadcrumbs. Freeze the fish cakes until firm. Can be frozen for up to 1 month – defrost in the fridge for 2 hrs before cooking.
  6. When ready to cook, heat the oil to 180C in a large, deep saucepan (or use a fat fryer) and the oven to 190C/170C fan/gas 5. Fry the fish cakes for 7 mins, turning halfway, until crisp. Drain on kitchen paper, transfer to a baking sheet and bake for 5 mins (15 mins from frozen) so the middles are hot. Serve with dressed leaves and a lemon wedge.

https://www.bbcgoodfood.com/recipes/hake-fish-cakes-mustard-middles

BBC Good Food
Hake fish cakes with mustard middles
Use white fish fillets in this self-saucing version of a seafood classic, with a hidden crème fraîche, cheddar and mustard filling
jcallaghan commented 3 years ago

Ingredients

Method

  1. To prepare these delicious fish cakes, preheat the oven at 200 degrees Celsius. On the other hand, chop the fish fillets in a bowl and keep aside until required.
  2. Wash the potatoes properly and add them to a container with water. Bring them to a boil. Once done, allow them to cool down. Next, peel the potatoes and mash them properly.
  3. In a bowl, add the fish, chopped green chilies, spring onions, coriander leaves to the mashed potatoes. Season with salt and pepper and also add a few drops of lemon juice. Mix them all together.
  4. Once mixed, take the small portion of the mixture and give it the shape of a patty. Repeat the same process with the remaining mixture.
  5. Spread the breadcrumbs on a large plate and roll the cakes on it.
  6. Grease a baking tray with the vegetable oil and place the fish cakes on it.
  7. Place the baking tray in the preheated oven. Bake for about 15 to 20 minutes.
  8. Remove the cakes from the oven and transfer to a serving plate. Garnish with coriander leaves and serve.

https://recipes.timesofindia.com/recipes/baked-fish-cakes/rs52668700.cms

Baked Fish Cakes Recipe: How to make Baked Fish Cakes Recipe at Home | Homemade Baked Fish Cakes Recipe - Times Food
Easy Baked Fish Cakes Recipe: Make the easy and delicious baked fish cakes recipe at home using ingredients like fish fillets, potato, bread crumbs, green chillies, black pepper, lemon juice, onions and more on Times Food
jcallaghan commented 3 years ago

Ingredients

For the fish cakes

For the parsley sauce

Method

  1. Add the potatoes to a saucepan, cover with cold water, season with salt and bring to the boil. Simmer until soft but not falling apart. Drain and mash, then season with salt and pepper. Spread out on a plate to cool.
  2. Place the cod fillet in a large saucepan with the milk and bay leaf. Cover with a lid and bring to the boil. Remove from the heat and leave to stand for 5 minutes. Remove the fish from the milk. Discard the skin, break the fish into chunks and leave to cool. Reserve the milk, discarding the bay leaf.
  3. Place the cooled mash in a bowl and stir in the lemon zest and spring onions. Stir the fish into the mash without breaking it up too much. Season with salt and pepper.
  4. Preheat the oven to 200C/180C Fan/Gas 6.
  5. Divide the mixture into two and shape into patties. Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Coat the fish cakes in flour, then dip in the beaten egg, coating all sides. Allow any excess egg to drip off then coat in the breadcrumbs, pressing firmly and evenly onto all sides.
  6. Heat the oil in a frying pan and fry the fish cakes for 3 minutes on each side, then hold them on their sides to brown the edges. Transfer to a baking tray and finish cooking in the oven for 8–10 minutes.
  7. For the parsley sauce, melt the butter in a small non-stick saucepan. Gradually add the flour, stirring with a wooden spoon until well combined. Slowly add the reserved milk, stirring constantly to remove any lumps.
  8. Bring to the boil, simmer and cook for 3 minutes, until thick and smooth. Remove from the heat and stir in the parsley. Season with salt and pepper to taste.
  9. Place the fish cakes on a serving plate, pour the sauce into a small jug and serve with lemon wedges and some wilted spinach.

https://www.bbc.co.uk/food/recipes/fishcakes_with_parsley_32428

BBC Food
Fish cakes with parsley sauce recipe
Angela Hartnett's classic cod fish cake and parsley sauce recipe is great for a single dinner or a light lunch for two. Serve with wilted spinach.
jcallaghan commented 3 years ago

Ingredients

Instructions

  1. Place the milk in a frying pan and add the fish fillets
  2. Poach gently for between 5 and 10 minutes until the fish starts to flake and is cooked through
  3. Remove the fish from the pan and drain in a colander
  4. Place the mashed potato in a bowl, season with salt and break in 1 egg.
  5. Mix thoroughly to combine
  6. Finely chop the spring onion and parsley and mix in to the potato.
  7. Add the flake the fish with a fork and mix gently into the potato taking care not to break up the flakes.
  8. Using your hands, form the fish into 6 patties
  9. Place the ingredients for the coating into 3 separate bowls, mix a little salt into the flour and lightly beat the egg.
  10. Dip the fishcakes into the flour, then into the egg, and finally press into the breadcrumbs.
  11. Place the fishcakes in the fridge for approximately 30 minutes to firm up.
  12. Heat the sunflower oil in a frying pan then, using a spatula, carefully lower the fish cakes into the hot oil.
  13. Fry gently (don't allow the pan to become too hot) until the underside of each fish cake is brown and crispy, then carefully turn the fish cakes over and fry the other side.
  14. Remove from the pan and allow to drain on kitchen paper.

https://www.foodleclub.com/homemade-fish-cakes/

Foodle Club
Easy homemade fish cakes with a crispy coating - Foodle Club
Easy homemade fish cakes made with tasty flaked fish and creamy mashed potatoes, in a crispy, crunchy coating. Perfect for lunch or a light supper.
jcallaghan commented 3 years ago

https://www.bbcgoodfood.com/recipes/family-meals-easy-fish-cakes

BBC Good Food
Family meals: Easy fish cakes
These freezable and simple-to-make fish patties are ideal as a family meal or can be made and frozen individually as a quick last-minute kids supper, from toddlers to teens
jcallaghan commented 3 years ago

• 450g fish fillets (cod, tilapia, haddock, pollock) • 1 medium onion, chopped • 1 teaspoon prepared mustard • 1 tablespoon mayonnaise • 1/2 teaspoon fish seasoning, or to taste • 550g coarsely crushed buttery round crackers • 1 egg • 250ml vegetable oil (for frying)

http://allrecipes.co.uk/recipe/18533/simple-fish-cakes.aspx

http://allrecipes.co.uk
Simple fish cakes
These easy fish cakes are simply delicious and call for crushed crackers, lending fabulous texture and flavour. Serve these in mini portions for a starter or party nibble, or as larger cakes for a main. Seafood or tartare sauce works a treat.