Fish Cakes. Scrumptious Fish Recipes To Make Any Meal A Success With Kraft®, Try Today! Delicious fish cakes made with cod, potatoes, onion, butter, and parsley! You can substitute salmon for cod if you would rather make salmon cakes.
You can cook Fish Cakes using 11 ingredients and 15 steps. Here is how you cook it.
Ingredients of Fish Cakes
- It’s of haddock fillet. You can use salmon, cod).
- You need of large potato.
- You need of large or 2 small carrots.
- You need of Fresh herbs - thyme, coriander, spring onion, parsley.
- It’s of roasted ground cumin.
- You need of smoked paprika (optional).
- You need of Freshly ground black pepper.
- You need of Salt.
- Prepare of Some liquid milk to poach the fish.
- You need of Bread crumbs.
- It’s of Oil to fry and little butter.
I used left over sheep head fish. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs. Mash the potatoes and fish together. Add this to the fish and potatoes and mix well.
Fish Cakes instructions
Start by poaching the fish. Prepare the fish by placing the fish fillet in a microwave proof bowl. Add some milk enough to cover the fish..
Cover and steam in the microwave for about 3-4 minutes..
Using a slotted spoon, carefully remove the poached fish from the milk. Leave aside..
Next steam the root vegetables. Peel and cut the carrot and potato, cut in chunks..
In the same bowl of milk add the cut vegetables, season with some salt. Cover and steam for about 5-8 minutes until softened. Cook longer if needed..
Using a potato masher or a fork, mash the cooked vegetables. Keep some of the milk to add to the mashed vegetables if needed..
Place in a mixing bowl. Add all the seasoning ingredients..
Using a fork flake the steamed fish, fold into the mashed vegetables..
Season with salt and pepper. Carefully add the fresh herbs to the mixture..
Divide the mixture into four portions. Gently pat into a ball and shape into four fish cakes..
Place some breadcrumbs on a plate. Coat the fish cakes generously with the breadcrumbs..
You can either keep refrigerated and shallow fry when ready to eat..
Shallow fry in a nonstick pan 2 minutes on each sides until golden. Finish off with a little butter for the finished golden look..
Serve warm with some salad..
To note these fish cakes can be frozen. Place on a square of parchment paper when freezing, as it will be easy to keep them separated apart. And easy to remove them individually when needed..
Form the mixture into hamburger size patties. Season with salt and pepper and fry in well greased skillet until golden brown on both sides. Fry your fish cakes in two batches so you have enough room for flipping. I used my regular plastic spatula, but if you have a fish spatula *affiliate link, this would be a really great time to use it (the extra length helps you be maneuver a little better). If using lime pickle or preserved lemon, stir into mayonnaise.
