Fancy Fishcakes Recipes

NOVA SCOTIA FISH CAKES

Steps:

• In a large bowl mix together flaked fish, mashed potatoes, onion, 1/4 cup flour, eggs and parsley. Season to taste with salt and pepper. Form the mixture into 12 small patties.
• Place the remaining 1/2 cup flour in a shallow dish and season with salt and pepper. Stir to mix well.
• Heat about a 1/4-inch of vegetable oil in a heavy-bottomed skillet over moderately high heat. Dredge the fish patties in the seasoned flour, shaking off any excess and add them to the hot oil. Cook untill browned on both sides; about 8 minutes total, turning once. As the patties are cooked, transfer them to paper towels to drain. Serve hot.

CLASSIC FAMILY FISH CAKES

Steps:

• Cook the potatoes in boiling, salted water and drain and mash well when tender.
• Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
• Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
• Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
• Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
• Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.

FANCY FISH CAKES

Steps:

• Steam potatoes until tender, about 10 minutes.
• Transfer potatoes to large bowl and mash.
• Steam fish until cooked through, about 10 minutes.
• Transfer fish to plate; cool 5 minutes.
• Flake fish and add to potatoes.
• Mix in shrimp, smoked salmon, green onions, dill and lemon peel.
• Season to taste with salt and pepper.
• Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes.
• Coat each cake with breadcrumbs, pressing to adhere.
• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.

MAUREEN'S PILCHARD FISH CAKES

Steps:

• Drain the pilchards, retaining the tomato sauce.
• Add to mashed potato and beaten egg, mixture must be quite stiff.
• Add onion and seasoning.
• Form into cakes and bake at 200 C for approximately 30 minutes, turning over half way through.
• (If desired, allow to cool and freeze - can be re-heated in microwave).
• Serve with reserved tomato juice, simmered with italian herbs and parmesan.