How do I make Fishcakes?

Question

Nice N Tasty?

Best Fish (fresh/canned)
Best Potatos
Any Veg
Any Herbs or Spices?

Answer 1

Use cooked fish, any veg you like, onions, peas, parsley, salt and pepper and an egg to bind it. shape them in cakes then coat in flour, then dip in egg wash and then breadcrumbs and shallow or deep fry

Answer 2

Try the following
Japanese fish cakes with chilli jam
Ingredients
100g/3½oz rice, cooked
½ tsp ground ginger
½ garlic clove, grated
3 tsp flour
85g/3oz salmon, cooked
1 tbsp vegetable oil
For the chilli jam
1 lime, zest and juice only
2 tbsp caster sugar
2 tsp chilli, chopped
1 tsp sesame oil

Method
1. Place the rice, ginger, garlic, flour and cooked salmon in a bowl and mix together. Shape the mixture into fish cakes.
2. Heat the vegetable oil in a large pan. Add the fish cakes and cook on a high heat for 2-3 minutes or until golden and cooked through.
3. For the chilli jam, place the lime zest and juice, chilli, caster sugar and sesame oil in a pan over a low heat. Dissolve the sugar into the liquid and bring to the boil. When the sugar starts to brown remove the pan from heat and cool.
4. Serve the fish cakes in a large dish with a dollop of the chilli jam alongside.

or Prawn and ginger cakes with crunchy salad
These tender little fishcakes are flavoured with chilli and coriander and, when served with a crunchy Asian coleslaw, make a really well balanced and rather smart lunch or supper.
Ingredients
1 garlic clove
3cm/1in piece fresh root ginger, grated
1 fresh mild red chilli, de-seeded and roughly chopped
250g/9oz fillet white fish, such as hoki, coley or cod, cubed
200g/7oz shelled raw tiger prawns
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
For the salad
1 lime, grated rind and juice only
1 tbsp light soy sauce
½ tsp fish sauce
½ tsp caster sugar
½ Chinese leaf cabbage
2 carrots
1 red onion, thinly sliced
50g/2oz beansprouts



Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the garlic, ginger and chilli in a food processor and whiz until finely minced.
3. Add the fish and prawns and a little salt and pepper. Finally, add the coriander and blend again (if you add it at the beginning with the ginger it will turn the mixture green).
4. Wet your hands with cold water, give them a good shake, then shape the fish and prawn mixture into 12 cakes.
5. Transfer to a lined baking sheet and cook for 15 minutes until golden and cooked through.
6. Meanwhile, stir together the lime rind and juice, soy sauce, fish sauce and caster sugar and set aside.
7. Using a mandolin or big knife, finely slice the cabbage, carrots, red onion, beansprouts and lime dressing.
8. Pile onto plates and serve with the prawn and ginger cakes

Answer 3

Super Easy Salmon Cakes

"This recipe is a great way to used canned or leftover salmon, and is easily adapted to include whatever spices you like."

Original recipe yield:
4 servings

INGREDIENTS
1 (7 ounce) can salmon, drained and flaked
1 egg, beaten
1 tablespoon olive oil
2 green onions, finely chopped
2 cups finely crushed saltine cracker crumbs
lemon pepper to taste

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a medium bowl, mix together salmon, egg, olive oil, green onions, and 2/3 cup cracker crumbs. Season with lemon pepper. Form mixture into 8 patties. Coat patties with remaining cracker crumbs, and arrange in a single layer on a baking sheet.
Bake 10 minutes in the preheated oven, turning once, or until golden brown on both sides.

Answer 4

I tin pilchards
Leftover mash potato - must be from the day before and be cold from the fridge

Mix together. Form into patties about 3/4 of an inch thick. Plop them into some flour on a plate, both sides. Shallow fry until golden. Eat with ketchup. Delicious!

Answer 5

mini fish cakes with dijon caper mayonnaise

8 ounces boneless hake fillets, minced
1/4 cup bread crumbs, plus 3/4 cup for coating
1/4 chopped parsley, plus more for garnish
1/4 cup mayonnaise
1 teaspoon ground coriander
2 shallots, finely chopped
2 teaspoons Dijon mustard
1 (6-ounce) can water-packed white meat tuna, drained
1 egg, lightly beaten
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
Dijon Caper Mayonnaise, recipe follows


In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.

Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.

Garnish with Dijon Caper Mayonnaise and chopped parsley.



Dijon Caper Mayonnaise:
1/4 cup mayonnaise
1 tablespoon chopped parsley leaves
1 tablespoon capers, drained
1 shallot, finely chopped
1 teaspoon Dijon mustard
1 small lemon, juiced
Freshly ground black pepper
In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

Answer 6

I make these: Salmon patties
1 can of pink salmon (I remove the bones and skin, but you can leave them in and mash them up)
1/2 to 1 sleeve of saltine crackers mashed up
2 eggs
onion diced small
green pepper diced small
garlic powder
salt & pepper
Mash all together then make into patties. Fry in oil in skillet until golden brown. Drain on paper towel. Yummm!

Answer 7

1 onion, finely chopped
4 cups [1 L] crushed boiled potatoes
2 cups [500 mL] cooked fish [to taste]
1/2 cup [125 mL] chopped celery
Salt and pepper, to taste
2 eggs, beaten
Breadcrumbs
Shortening

Fry onion into hot shortening.
Stir in crushed potatoes, cooked fish, chopped celery, salt and pepper.
Thoroughly mix.
Mix in beaten eggs.
Shape into cakes; roll each cake into breadcrumbs.
Brown cakes into hot shortening, until golden.

Answer 8

best to use tinned salmon, drain and mix with mashed potato, lemon zest, chives and shape in to fishcakes, egg and breadcrumb, then fry in shallow oil, turning once.

Answer 9

fresh fish is always the best, it gives the best flavour. if you go on to www.yummyfood.net there will be a load of recipes on there that will help.

Answer 10

When I make these I use smoked tuna I mix it with crushed saltines some dill and an egg.