How do you make fisk cakes?

Question

I want to make fresh mackrel fish cakes

Sorry fish cakes

Answer 1

3/4 pound [340 g] cooked mackerel fillets
1 cup [250 mL] mashed potatoes
1 tablespoon [15 mL] lemon juice
1 teaspoon [5 mL] chopped parsley
1/4 teaspoon [1 mL] thyme
1/2 teaspoon [2.5 mL] onion powder
1/4 cup [60 mL] breadcrumbs
Mix together all ingredients, except breadcrumbs.
Shape into cakes.
Coat with breadcrumbs.
Arrange onto a greased cookie sheet.
Bake into a preheated 350°F [180°C] oven,

Answer 2

My advice is keep it simple. There are all kinds of recipes but if you use really fresh fish and good potatoes (e.g. Desiree variety) you're on a a winner. I go with the following:

Use approx. a ratio of 50/50 between fish and potato, perhaps slightly more fish.
Plenty of seasoning.
A good handful of fresh parsley.
Mix together the mashed potato and fish
Let it cool so that it holds together better.
Shape the mixture using wet hands (helps stop the mixture sticking to your hands!)
Cover each shape with flour

Fry the lot in very hot oil to get plenty of colour and crisp the outside.

Answer 3

this is from delia smith and is a little bit different


Thai Fish Cakes with Cucumber Dipping Sauce

If you have some Thai Red Curry Paste to hand, these little fish cakes make a wonderfully different first course, especially if the rest of the meal has a spicy theme.


Serves 2 as a main course or 4 as a starter

Ingredients
1 lb (450 g) any white fish (cod, haddock, hake, etc.), weighed after boning and skinning, then cut into chunks


2 level tablespoons fresh coriander leaves


1 tablespoon fresh lime juice


2 spring onions, very finely sliced into rounds (including the green parts)


2 heaped tablespoons Thai Red Curry Paste (click here for recipe)


1 green chilli, de-seeded


2 tablespoons groundnut oil for frying


salt


For the cucumber dipping sauce:

2 inches (5 cm) unpeeled cucumber


2 shallots or salad onions


1 small carrot


1 small green chilli, de-seeded


1 level teaspoon grated fresh ginger


1 level tablespoon roasted peanuts


1 level tablespoon soft brown sugar


4 fl oz (110 ml) rice vinegar or wine vinegar


1 tablespoon light soy sauce


1 tablespoon groundnut oil


To garnish:

sprigs of fresh coriander



Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture – don't blend it to a fine purée, though, as this is not so good. Transfer to a mixing bowl. Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all. When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up.

Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly.

To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

This recipe is taken from Delia Smith’s Summer Collection.

enjoy!

Answer 4

Boil and mash potatoes. Cook your fish, remove ALL bones. Using slightly less potatoes to fish, place mash potatoes in a bowl. Add fish,(more or less to taste), mix with a fork. Add salt/black pepper to taste. Chop some fresh parsley,add to mixture. Add a dash of tomato sauce. Mix. Beat two eggs. Make your own fresh breadcrumbs by grating or blending. Flour your hands,take about a tablespoon of potato/fish mixture and cover lightly with flour,dip into egg coating thoroughly. Place in breadcrumbs,covering generously.Continue until all mixture is used. Chill in fridge for half hour. Fry gently til golden,turning over to brown both sides. Enjoy!!!!!!

Answer 5

Flake the fish, add to mashed potato, season . Mix well and divide in smallish pieces, to fit in the palm of your hand. Roll into ball on a floured board, flatten slightly into rounds and shallow fry bot sides until crisp and brown.

Oh, cook the fish first, and not too much milk in the potato.
The size of the cakes depends on how big you want them.

Answer 6

Cut the fish into small pieces.

Put 2 eggs in a bowl and beat them
Put fish pieces in bowl.
Add extras to your taste (Thin sliced carrots, red pepper flakes, onions, salt, pepper, etc...)
Get everything wet with egg.
Add breadcrumbs little by little, mixing with your hand constantly.

When you can make patties that stick, pan fry them on pre-heated medium heat skillet.

Proportions are really to your taste.
I use this recipe for crab cakes too..

Great with tartar sauce or hot sauce.

Answer 7

I've tried making fisk cakes without success as at the time I was very drunk.

Answer 8

mix together equal amounts of flaked fish(allready cooked) and mashed potato, i add a little mustard or mayonaise to bind mine, i find egg makes the mixture to soft, also add a little bit of spring onion salt and pepper, shape your fishcakes, then dip then in milk or egg wash and breadcrumbs and fry in a little oil to make them crispy, hope this helpsxx

Answer 9

Thai fish cakes with a plum dipping sauce are nice !

Answer 10

50% fish / 50% potato - mix in a little egg to bind it together.

Chill.

Form into 'cakes', coat in breadcrumbs (dip in egg & then crumbs) & shallow fry.