SPICY TUNA FISH CAKES
Who needs crab and a deep fryer to enjoy these tasty delights? Tuna works great and a light pan searing does the job of cooking up this tasty treat without all the fat! Serve with hot sauce or mayonnaise.
Provided by Raquel Teixeira
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Place the potato into a small pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash the potato with a potato masher or fork in a large bowl.
- Mix the tuna, egg, onion, Dijon mustard, bread crumbs, garlic powder, Italian seasoning, cayenne pepper, salt, and pepper into the mashed potato until well-blended. Divide the tuna mixture into 8 equal portions and shape into patties.
- Heat the olive oil in a skillet over medium heat. Pan fry the tuna patties until browned and crisp, about 3 minutes on each side.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 20.7 g, Cholesterol 72 mg, Fat 5.6 g, Fiber 2 g, Protein 25.2 g, SaturatedFat 1.1 g, Sodium 209.7 mg, Sugar 1.6 g
SPICY FISH CAKES WITH MANGO DIPPING SAUCE
These Indian-flavoured salmon and haddock breaded patties can be made in batches and frozen
Provided by Roopa Gulati
Categories Dinner, Starter
Time 1h20m
Yield Makes 12
Number Of Ingredients 18
Steps:
- Put the potatoes in a large saucepan, cover with salted water, bring to the boil and cook until tender. Drain, leave to cool, then peel and mash.
- Heat 4 tbsp of the oil in a pan set over a medium heat. Add the mustard seeds, half the curry leaves, onions, red chillies and ginger, and fry for 5 mins until the onions have softened. Add onion mixture to the mashed potato with the lemon zest, mix well, then work in the eggs.
- Put the salmon and smoked haddock in a pan. Add the remaining curry leaves, then pour over the milk plus enough water to cover. Put on the lid and simmer for 3-4 mins, then turn off the heat and leave the fish in the pan for 10 mins to finish cooking. Take the fish out of the milk and leave to cool. Using your hands, break into big flakes, add to the potato mixture and mix gently to combine.
- Shape mixture into patties about 9cm diameter and 3cm thick. For the coating, dust each with flour, then dip into the egg and coat with breadcrumbs. Transfer to a tray lined with baking parchment and chill for 30 mins. The fish cakes can be frozen at this point. Put the tray in the freezer and when frozen, pop the fish cakes in bags and seal.
- Heat the remaining oil in a frying pan and cook the fish cakes, in batches, for 7-8 mins each side, until golden and crisp. Drain on kitchen paper. To cook fish cakes from frozen, see below.
- Combine all the dipping sauce ingredients and stir in 4-5 tbsp water to thin it down. Serve with the fish cakes.
Nutrition Facts : Calories 391 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 24 grams protein, Sodium 1.2 milligram of sodium
SPICY FISH CAKES
Make and share this Spicy Fish Cakes recipe from Food.com.
Provided by Doreen Randal
Categories Lunch/Snacks
Yield 1 batch
Number Of Ingredients 11
Steps:
- Slice onions finely.
- Chop the flesh of the capsicum finely.
- Cut the potatoes into 1cm cubes.
- Place all into a bowl with the Creole seasoning.
- Cut the fish into small pieces and mix through the potato mixture with the eggs, flour, salt and parsley.
- Heat frypan and add oil and butter.
- Cook 1 Tbs of the mixture, turning to brown both sides.
- Place fritters on absorbent paper.
- Serve with Corn Salsa, relish or a fruit chutney.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
Nutrition Facts : Calories 1515, Fat 79.6, SaturatedFat 18.3, Cholesterol 608.8, Sodium 2905.1, Carbohydrate 89, Fiber 12.5, Sugar 7.4, Protein 109.6
INDIAN-SPICED FISH CAKES
Spice up leftover cooked salmon in these simple, freezable fishcakes with cooling raita
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
- In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.
Nutrition Facts : Calories 551 calories, Fat 26 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.43 milligram of sodium
SPICY THAI FISH CAKES
Easy to make, appetizer or finger food, these hot and spicy little fish cakes are not only delicious but also healthy, and kind on the waistline!!!
Provided by PetsRus
Categories Lunch/Snacks
Time 17m
Yield 12-16 cakes
Number Of Ingredients 9
Steps:
- Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
- Remove from the food-processor bowl to another dish.
- Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
- Leave them in the fridge, covered, to firm up for an hour or more.
- When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
- Drain on paper kitchen towel.
- Serve with a Thai dipping sauce**There several recipes on the site.
SPICY SALTFISH CAKES
Provided by Daryl Royster Alexander
Categories appetizer
Time 1h45m
Yield 30 to 32 saltfish cakes
Number Of Ingredients 20
Steps:
- Soak the codfish for a half-hour in water. Rinse and place in a saucepan. Add the small onion, whole garlic and lemon juice. Cover with water and simmer for 1 1/2 hours. Add more water if necessary.
- Remove the codfish to a large mixing bowl, or to the bowl of a food processor, and flake with a fork. Add the potatoes, minced onion, pepper, minced garlic, curry powder, hot sauce, oregano, thyme, basil, parsley, egg and 1/4 cup flour. Mix together and season with black pepper.
- Form the mixture into balls using 1 heaping tablespoon per ball. Dust with flour.
- Deep-fry the fish balls in oil until golden in color, 3 to 5 minutes. Drain on an absorbent towel and serve hot.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 5 grams, Carbohydrate 3 grams, Fat 6 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 0 grams, Sodium 1020 milligrams, Sugar 0 grams, TransFat 0 grams
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Ratings 3Category AppetizerCuisine Middle EasternTotal Time 35 mins
- Crumble the canned or steamed fish into smaller pieces. Add the grated onion, chickpea flour, cilantro, chili peppers, garlic, chopped mint, curry powder, cumin, coriander, paprika, turmeric, red pepper flakes and one egg to the fish.
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