Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fish cakes. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
I fish in Alaska every year and always bring back several hundred pounds of salmon filets. I will start sharing my favorite salmon recipes with you. I've been collecting recipes from Alaskans for years.
Fish Cakes is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Fish Cakes is something which I’ve loved my entire life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have fish cakes using 11 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Fish Cakes:
- Take 400 gms haddock fillet. You can use salmon, cod)
- Prepare 1 large potato
- Make ready 1 large or 2 small carrots
- Make ready Fresh herbs - thyme, coriander, spring onion, parsley
- Make ready 1/2 tsp roasted ground cumin
- Get 1 tsp smoked paprika (optional)
- Get Freshly ground black pepper
- Make ready to taste Salt
- Take Some liquid milk to poach the fish
- Prepare Bread crumbs
- Make ready Oil to fry and little butter
A great way to use and kind of leftover white fish. I used left over sheep head fish. These Fish Cakes make the perfect main or side dish on busy weeknights. Add a simple salad to complete the meal.
Steps to make Fish Cakes:
- 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.
Gently place each patty in the bread crumbs and turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. 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). Mash the potatoes and fish together.
So that’s going to wrap it up for this special food fish cakes recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
