Hey everyone, it’s Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fish cakes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Fish Cakes is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Fish Cakes is something that I have loved my whole life.
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. Salmon Fish Cakes is a family favorite.
To begin with this recipe, we must first prepare a few components. You can have fish cakes using 11 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Fish Cakes:
- Take 400 gms haddock fillet. You can use salmon, cod)
- Make ready 1 large potato
- Make ready 1 large or 2 small carrots
- Get Fresh herbs - thyme, coriander, spring onion, parsley
- Make ready 1/2 tsp roasted ground cumin
- Make ready 1 tsp smoked paprika (optional)
- Get Freshly ground black pepper
- Make ready to taste Salt
- Make ready Some liquid milk to poach the fish
- Make ready Bread crumbs
- Get Oil to fry and little butter
Mash the potatoes and fish together. Add this to the fish and potatoes and mix well. Form the mixture into hamburger size patties. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs.
Instructions 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.
Form the mixture into hamburger size patties. Every country has its own variation but the classic Western ones consists of fish, potatoes, eggs, onions, seasoning, herbs and often breadcrumbs. 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. I'm a huge fan of all things seafood, and these fish cakes are no exception.
So that is going to wrap it up for this special food fish cakes recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
