could you give me a great fishcake recipe please?thanks?

Answer 1

try this one..

Baked Fish Cake Recipe

Recipe Ingredients

1 1/2 lb potatoes, peeled
1 lb white fish fillet
1 salt, (to taste)
1 grd white or black pepper, freshly
2 tbsp butter
4 tbsp milk
1 grated peel of 1/2 lemon
2 tbsp parsly, fresh chopped
1 tsp anchovy extract(optional)
3 tbsp all-purpose flour
2 tbsp oil

Recipe Preparation ;

Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat circle,
about 7" across. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly shaped, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for about 30 minutes, until well browned. Cut into
wedges to serve.

Answer 2

I have tried many recipes, but this one is by far the tastiest!

Ingredients
For the fishcakes
350g/12oz smoked, undyed haddock fillets
225g/8oz salmon
milk, for poaching the haddock (seasoned with ½ onion, 1 sliced carrot, 1 bay leaf, 4 peppercorns and 2 cloves)
350g/12oz dry mashed potatoes
115g/4oz melted butter
2 small onions, finely diced and sweated in butter
3 tsp anchovy essence
4 hard-boiled eggs, chopped
3 tbsp chopped parsley
2 tbsp chopped dill
salt and freshly ground black pepper
flour, for coating
egg, beaten, for dipping
breadcrumbs from white or brown bread
85g/3oz butter, for frying
For the spinach
15g/1oz unsalted butter
450g/1lb spinach, washed
For the sorrel sauce
475ml/¾ pint fish stock
handful of sorrel, washed and wilted in butter and finely chopped, following instructions for spinach
150ml/¼ pint cream



Method
1. Cook the haddock and salmon in seasoned milk (onion, carrot, bay leaf, peppercorns and two cloves) until cooked.
2. Remove from the milk and, when cool enough to handle, flake the fish, discarding any skin or bone. Combine the haddock with the potato, butter, onions and anchovy essence in a mixer with a dough hook, then fold in the salmon, eggs, parsley and dill by hand until well combined (do not overmix).
3. Season to taste. If the mixture is too dry at this point add some of the haddock poaching milk.
4. Divide the mixture into four equal amounts. Dip in the flour, then the egg and finally the breadcrumbs and shape into patties. Refrigerate for two hours before use. Pan-fry in butter for five minutes each side, then keep warm in the oven.
5. Melt the 15g/1oz unsalted butter in a shallow pan. Once the butter is hot and foaming add the spinach and gently heat until the leaves have wilted. Remove from the heat and roughly chop the leaves.
6. To make the sorrel sauce, heat the fish stock until it has reduced by half, add the cooked sorrel and cream and gently heat until warmed through. Serve the fishcake on a bed of spinach and pour the sorrel sauce over the top.

Answer 3

Try this old Southern recipe (only we call them patties, not cakes)

1 can salmon
1 egg
1/2 sleeve saltine crackers, crushed
yellow corn meal (about 1 1/2 cups)
salt and pepper to taste

Mix salmon, egg, and crackers and shape into patties, resembling hamburger patties. Cover patties with yellow corn meal. Place on greased cookie sheet and bake 325 degree oven until coating is golden brown. May turn once. Serve with tartar sauce, red sauce, or creamed English peas sauce.

Traditionally, the patties would have been fried in bacon grease, but frying in grease is no longer in style.
You might want to add finely chopped onion or cut chives to your mixture before cooking, although this is not part of the original dish. I also remove all the bones from the can of salmon although they are edible....just my preference.

Answer 4

I was going to add mine but there are so many already.
What I do when I have some leftover fish (doesnt matter what type) is make some mash, add a few peas, form pattie shapes and dip in egg then flour then breadcrumbs and fry..Easy enough? To be honest they dont always get the crumb if I am short of time.

Answer 5

I'm gonna assume this question is legit -

The best fishcake recipes start with mashed potatoes, and flaked cooked fish is added. Here are some links:

This one uses salt cod, but you could use fresh
http://www.epicurious.com/recipes/food/views/108331

Cod Fish Cakes
http://allrecipes.com/Recipe/Cod-Fish-Cakes/Detail.aspx

Answer 6

cooked fish like haddock etc [white fish], mash potato, 1 egg, 1 onion finely chopped, chopped parsley and breadcrumbs. black pepper and salt.

Mash potato , add fish, add the egg, add the onion the parsley and shape into round balls and then flatten into the shape of fishcake. dip in egg then breadcrumbs and leave in fridge for while. Remember the mash is just potato , not like the mash we eat with milk etc.

Answer 7

Here's a great tip for you - next time you are in a supermarket, go to the fishcaskes section and , taking a pen and paper, write the recipe from one of the Birdseye range - from memory what you will need for traditional fishcakes is some fish

Answer 8

well here we go boil any fish egg cod., Salomon , in a saucepan and in the other saucepan boil potatoes with onion when the fish and potatoe and onion are cooked get a bowl break up the fish and break up the onion mix together add a egg to bind it add mashed potatoes with the fish and oinion mixture get another egg brak it on a plate after you have shaped your fish cakes roll it in the egg yolk add to rllit in the white bread crumbs and fry both sides until golden brown

Answer 9

500g of potatoes,200g roughly chopped smoked salmon,3 chopped spring onions, 25g butter, handful of chopped parsley, large egg, pepper to taste.(3 slices of white bread, olive oil for frying.*)
Boil pots til slightly under cooked,mix pots and rest of ingredients(not * ) crush together wid tatie masher, divide into 16 golf ball sized lumps, use a teaspoon. Make breadcrumbs in processor with sliced bread. Take each ball, press down dip in egg, coat with bread crumbs and fry until golden brown. YUMMY

Answer 10

6 potatos mashed
1 egg
1/2 cup of corn
1 can of tuna
bread crumbs for in and on 1/4-1/2 in
sm amount of cheese
s@p

mix all together make patties
dip in egg and bread crumbs and fry fry fry