Fish Cakes With Vegetables Recipes

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CAROLINA FISH CAKES



Carolina Fish Cakes image

These fish cakes are great with tartar or cocktail sauce or a simple squeeze of fresh lemon or lime. For a change of pace add a bit of chili powder, cilantro and jalapeno or a teaspoon of Cajun spice. Nice served with boiled red potatoes and a spinach salad. This recipe has two cooking options: you can fry the cakes or bake them -- it's up to you!

Provided by Becky Wergers

Categories     Appetizers and Snacks     Seafood

Time 1h

Yield 6

Number Of Ingredients 16

3 cups water
2 potatoes, peeled
⅓ cup minced onion
⅓ cup chopped green bell pepper
⅓ cup red bell pepper, chopped
⅓ cup chopped celery
2 tablespoons butter
3 ½ cups cooked cod, boned and flaked
4 tablespoons all-purpose flour
2 tablespoons grated Parmesan cheese
1 teaspoon Old Bay Seasoning TM
¼ teaspoon mustard powder
½ teaspoon salt
ground black pepper to taste
½ cup milk
½ cup dry bread crumbs

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets. Bring 3 cups of water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash. Reserve 1 cup mashed potatoes; discard remainder.
  • In a large saucepan, saute onion, green and red bell pepper and celery in butter over medium high heat until tender. Turn heat to low and fold in flaked fish. Slowly mix in flour, cheese, Old Bay seasoning, dry mustard, salt, pepper, mashed potatoes and milk. Mix gently but thoroughly. Remove pan from heat.
  • With floured hands shape batter into cakes 1/2 inch by 3 inches. Coat with breadcrumbs.
  • If you are baking the fish cakes bake them for 10 minutes, flip the cakes and bake another 15 minutes until golden brown.

Nutrition Facts : Calories 250.7 calories, Carbohydrate 26.4 g, Cholesterol 48.9 mg, Fat 6.1 g, Fiber 2.4 g, Protein 21.8 g, SaturatedFat 3.2 g, Sodium 560.7 mg, Sugar 3.1 g

PROPER BRITISH FISH CAKES



Proper British Fish Cakes image

I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.

Provided by Chef John

Categories     Fish Cakes

Time 50m

Yield 4

Number Of Ingredients 21

½ cup mayonnaise
2 tablespoons capers, drained and chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped Italian parsley
1 tablespoon finely chopped fresh tarragon
2 teaspoons prepared horseradish
1 teaspoon Dijon mustard
1 pinch cayenne pepper
½ cup milk
1 bay leaf
1 pound cod, cut into 1-inch pieces
salt and freshly ground black pepper to taste
12 ounces russet potato, peeled and quartered
1 pinch cayenne pepper
1 tablespoon finely chopped Italian parsley
1 tablespoon sliced fresh chives
1 teaspoon finely grated lemon zest
⅓ cup all-purpose flour
1 large egg, beaten
1 cup panko bread crumbs, or as needed
¼ cup vegetable oil, or as needed

Steps:

  • Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  • Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  • Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
  • Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  • Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  • Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.

Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg

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