Fish Cakes
Fish Cakes

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, fish cakes. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy food, and fried. Rustle up some tasty fish cakes. They're easy to make and a great way of using leftover potatoes or fish.

Fish Cakes is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re nice and they look wonderful. Fish Cakes is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook fish cakes using 11 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Fish Cakes:
  1. Take 400 gms haddock fillet. You can use salmon, cod)
  2. Make ready 1 large potato
  3. Make ready 1 large or 2 small carrots
  4. Prepare Fresh herbs - thyme, coriander, spring onion, parsley
  5. Make ready 1/2 tsp roasted ground cumin
  6. Make ready 1 tsp smoked paprika (optional)
  7. Get Freshly ground black pepper
  8. Take to taste Salt
  9. Prepare Some liquid milk to poach the fish
  10. Take Bread crumbs
  11. Get Oil to fry and little butter

Served with some nice lemon slices, this is a beaut. These quick and easy fish cakes are fun appetizer or main course made with cod, or you favorite white fish. Pair them with homemade tartar sauce to really take this recipe to a new level. Try our best fishcakes, including crab cakes and cod cakes, and fishcakes using haddock, salmon and tuna.

Steps to make Fish Cakes:
  1. 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.
  2. Cover and steam in the microwave for about 3-4 minutes.
  3. Using a slotted spoon, carefully remove the poached fish from the milk. Leave aside.
  4. Next steam the root vegetables. Peel and cut the carrot and potato, cut in chunks.
  5. 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.
  6. Using a potato masher or a fork, mash the cooked vegetables. Keep some of the milk to add to the mashed vegetables if needed.
  7. Place in a mixing bowl. Add all the seasoning ingredients.
  8. Using a fork flake the steamed fish, fold into the mashed vegetables.
  9. Season with salt and pepper. Carefully add the fresh herbs to the mixture.
  10. Divide the mixture into four portions. Gently pat into a ball and shape into four fish cakes.
  11. Place some breadcrumbs on a plate. Coat the fish cakes generously with the breadcrumbs.
  12. You can either keep refrigerated and shallow fry when ready to eat.
  13. Shallow fry in a nonstick pan 2 minutes on each sides until golden. Finish off with a little butter for the finished golden look.
  14. Serve warm with some salad.
  15. 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.

Forget the days of stodgy bland fishcakes, these fish delights. Enjoyed throughout Atlantic Canada and the Maritime, fish cakes are a classic dish. Although some people enjoy them for breakfast, many others eat them for lunch and dinner as well. · Newfoundland Fish Cakes - These traditional Newfoundland fish cakes have been made for countless generations using the most basic of ingredients like potatoes, salt fish and onions. Make leftover fish sing with these fish cakes seasoned with fresh herbs, capers, mustard, and scallions. Don't skip the tarragon mayo – it's the perfect sauce for these cakes.

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