Teisennau Eog Dyfrdwy Welsh Salmon Fish Cakes Recipes

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TEISENNAU EOG DYFRDWY (WELSH SALMON FISH CAKES).



Teisennau Eog Dyfrdwy (Welsh Salmon Fish Cakes). image

Since one of my family lines of genealogy is Welsh, I wanted to include a few Welsh recipes in my postings for the ZWT #6--2010. Salmon is the king of fish and these potato and fish cakes, flavoured with parsley and chives are considered a luxury starter or main course in Wales. The original version of this recipe was found on Traditional Welsh Recipes.

Provided by CarrolJ

Categories     < 60 Mins

Time 45m

Yield 8 fish cakes, 4-6 serving(s)

Number Of Ingredients 9

8 ounces salmon (poached & flaked)
1 tablespoon chives (chopped)
1 lb potato (peeled)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 tablespoon lemon zest
1 tablespoon parsley (chopped)
1 -2 tablespoon oil

Steps:

  • Boil the potatoes until tender.
  • Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
  • Season to taste with salt and pepper.
  • Turn out onto a floured surface, divide into 8 portions and shape into cakes.
  • Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
  • Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.

Nutrition Facts : Calories 260.8, Fat 14.1, SaturatedFat 6.3, Cholesterol 52.4, Sodium 688.1, Carbohydrate 20.2, Fiber 2.7, Sugar 1, Protein 13.8

SPICY SALMON & CORIANDER FISH CAKES



Spicy Salmon & Coriander Fish Cakes image

With chilli, lemon and coriander in these fish cakes there are plenty of strong flavours and you'll almost certainly want to adjust quantities to taste. I've not made the same mix twice and have tried leaving the skins on - which of course make mashing more of a challenge.

Provided by BonusMeals

Categories     European

Time 1h

Yield 12 cakes

Number Of Ingredients 16

200 g whole meal bread
1 tablespoon paprika
1 kg salmon (cooked, steamed or poached or whatever leftovers you have)
1 kg potato
1 kg sweet potato
100 g feta
2 medium onions (chopped)
2 garlic cloves (finely chopped)
1/2 lemon (juice plus grated rind)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 red chili pepper (finely chopped)
1 bunch coriander (chopped)
1 egg
salt & pepper
2 teaspoons dried crushed red pepper flakes (to taste when forming the cakes) (optional)

Steps:

  • Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
  • Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
  • Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
  • Mash the potatoes adding the remaining olive oil and all of the butter.
  • Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
  • Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
  • Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).

SMOKED SALMON FISH CAKES



Smoked Salmon Fish Cakes image

I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.

Provided by Kevin Young

Categories     < 60 Mins

Time 1h

Yield 8 cakes

Number Of Ingredients 13

1 lb smoked salmon
1 lb mashed potatoes
2 tablespoons melted butter
2 tablespoons coarse grain mustard
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopeed
1/2 lemon, juice and rind of, grated
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup flour
2 eggs, beaten
1 1/2 cups breadcrumbs

Steps:

  • Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
  • Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
  • Divide mixture into eight portions and form into balls.
  • Flatten each ball to about 1 inch thick.
  • Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
  • Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
  • You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6

CLASSIC FAMILY FISH CAKES



Classic Family Fish Cakes image

This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!

Provided by HappyBunny

Categories     Potato

Time 40m

Yield 4-8 Fish Cakes

Number Of Ingredients 9

450 g floury potatoes, cubed
450 g smoked haddock
1 hard-boiled egg, chopped
2 tablespoons snipped chives
salt & freshly ground black pepper
2 tablespoons seasoned flour
1 egg, beaten
100 g white breadcrumbs
vegetable oil, for shallow frying

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.

Nutrition Facts : Calories 328.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 192.5, Sodium 1068.5, Carbohydrate 33.6, Fiber 3.4, Sugar 2.6, Protein 35.8

NIGELLA LAWSON SALMON FISH CAKES



Nigella Lawson Salmon Fish Cakes image

Make and share this Nigella Lawson Salmon Fish Cakes recipe from Food.com.

Provided by Shirl J 831

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2 cups cold mashed potatoes
1 (14 ounce) can salmon (organic preferred)
1 tablespoon unsalted butter, melted, if potatoe does not have enough, plus
extra unsalted butter, for frying
1 pinch cayenne
1/2 lemon, zest of, grated
salt and pepper
1/2 cup matzo meal
2 eggs

Steps:

  • In large bowl mix together all fish ingredients with hands.
  • Cover sheet with plastic wrap.
  • Plunge hands back into mixture and form fat palm size patties.
  • Place on sheet.
  • Put in fridge for 20 min to 1hr.
  • Coating mix: In shallow bowl beat 2 eggs.
  • Dip fish in egg then in 1/2 cup Matzo meal.
  • coat well.
  • Melt butter and a bit of oil and fry till golden brown.
  • About 4-6 min each side.

Nutrition Facts : Calories 307.9, Fat 10.3, SaturatedFat 3.7, Cholesterol 147.8, Sodium 350.4, Carbohydrate 25.7, Fiber 1.6, Sugar 1.3, Protein 26.4

FISH CAKES - THAI SALMON



Fish Cakes - Thai Salmon image

Make and share this Fish Cakes - Thai Salmon recipe from Food.com.

Provided by mell_2

Categories     Thai

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 (200 g) cans pink salmon, drained
2 eggs, beaten
2 teaspoons chilies, seeds removed, chopped
4 tablespoons coriander, chopped
4 tablespoons fine shredded coconut
1 teaspoon five-spice powder
2 kaffir lime leaves, sliced thinly (optional)
2 teaspoons fish sauce
4 spring onions, chopped
2 tablespoons canola oil, for frying

Steps:

  • Remove any large bones from salmon.
  • Process all ingredients (apart from oil) in food processor until smooth.
  • Refrigerate the fish mixture for 15 minutes for easier handling.
  • Form the mixture into small cakes.
  • Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
  • Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
  • If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

Nutrition Facts : Calories 166.6, Fat 10, SaturatedFat 2.4, Cholesterol 105.2, Sodium 234.2, Carbohydrate 2.9, Fiber 0.5, Sugar 2.1, Protein 15.8

WELSH CAKES



Welsh Cakes image

Make and share this Welsh Cakes recipe from Food.com.

Provided by Diana Adcock

Categories     Breads

Time 20m

Yield 8-10 cakes

Number Of Ingredients 8

1 cup butter
3/4 cup sugar
2 1/2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1 egg
1/2 cup milk
1 cup currants, washed and drained

Steps:

  • Mix together dry ingredients.
  • Cut in cold butter.
  • Mix egg and milk together and slowly add to dry ingredients.
  • Turn onto a floured board and roll 1/4 inch thick.
  • Cut into rounds and fry on an electric skillet at 300* for about 5 minutes on each side.

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