FISH CAKES - Nice Simple Video Recipe
Quick and simple Fish cakes. Perfect for a light lunch with friends or a healthy dinner for the family.....SUBSCRIBE so you never miss a new video:
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You will Need
500g/ 1lb of Cooked Potato
500g/ 1lb of Cooked Fish or Shellfish
1/2 a Finely Chopped Onion
Parsley
1/2 a Green Chilli, Chopped
The Zest from 1/2 a Lemon
Flour, Egg & Breadcrumbs to Coat the Fishcakes
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Homemade Haddock Fishcakes | Jamie Oliver | Keep Cooking Family Favourites
Crispy on the outside and gloriously soft and packed with flavour on the inside, Jamie's serving up some gorgeous fishcakes! These versatile, Cullen Skink inspired beauties are great at any time of day. Go on, have a go!
Keep Cooking Family Favourites originally aired on Channel 4. If you’re UK based stream Jamie programmes on All 4 channel4.com
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Links from the video:
Easy Fish Curry | Quick and Easy Food | Jamie Oliver - AD
Tasty Crusted Cod | Jamie Oliver
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Easy Fish Cakes | One Pot Chef
Easy Fish Cakes are a delicious, budget-friendly main meal that takes only moments to prepare. Fresh breadcrumbs are combined with succulent white fish fillets, dill, spring onion and egg. Formed into patties and pan fried until golden, these gorgeous little medallions are best served with a side salad or mixed vegetables - give it a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
500g of White Fish Fillets (I used Basa)
2 1/2 Cups of Fresh Breadcrumbs
3 Spring Onions (chopped)
1 Egg
1 Tablespoon of Fresh Dill
Salt and Pepper
Olive Oil
Preparation Time: About 10 minutes
Chilling Time: About 30 minutes
Cooking Time: About 12 minutes
SERVES 4
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Music Track:
Bright Wish
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
How To Make Mackerel Fish Cakes | Waitrose
Fish cakes make for a quick midweek meal - this recipe contains mackerel and they're packed with flavour.
Ingredients:
450g essential Waitrose Potatoes
2 x 125g cans essential Waitrose Mackerel in Spring Water, drained
1 bunch essential Waitrose Salad Onions, sliced
1 tbsp essential Waitrose Creamed Horseradish Sauce
1 tbsp essential Waitrose Plain White Flour
1 essential Waitrose Free Range Egg, beaten
75g Waitrose Cooks' Ingredients Breadcrumbs
1 tbsp essential Waitrose Vegetable Oil
essential Waitrose Little Gem lettuces, to serve
Method:
1 Peel and cube the potatoes and place in a pan of cold water. Simmer for 10 minutes or until soft. Drain, mash and season, set aside to cool. Flake the drained mackerel and add to the mashed potato with the salad onions and horseradish. Stir ingredients together to combine thoroughly.
2 Divide mixture into 8 and shape into cakes. Place the flour on a large plate and the beaten egg in a shallow dish and place the breadcrumbs on another large plate. Toss the fish cakes in the flour, then dip each cake into the beaten egg, then the crumbs. (For best results, cover and chill for at least 30 minutes prior to frying.)
3 Fry the cakes in a non-stick pan with a little oil for 7-8 minutes on each side until crisp and golden. Serve with essential Waitrose Little Gem lettuce and an optional wedge of lemon.
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Fish Cakes -Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making fish cakes, they are made with salted cod, fried onions, mashed potatoes and so much more. See recipe below!
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Recipe:
1½ Cups salt cod 4 Tbsp. butter
3 Tsp. olive oil 1 Small onion, chopped
6 Medium potato 1 Lg. egg
2 Tsp. savoury Pepper to taste
( sea salt optional )
Water for boiling fish and potatoes and soaking fish over night.
Method:
Soak your salt codfish overnight, then drain off water. In medium boiler half full with
water, then add your fish, in another medium boiler half full with water, ½ tsp sea salt
( optional) ½ medium onion, then add your potatoes.
In a medium frying pan add 1 tsp butter, 1 tsp olive oil, melt then add ½ medium
chopped onion fry until golden brown.
When fish and potatoes are cooked drain off water. You will need a large bowl, add your
potatoes, sauté onion, savoury, egg, pepper then mash together. Before adding your fish
flake it apart with a fork make sure there are no bones in your fish. After you have all
your fish flaked add to your bowl, continue mashing to mix all your ingredients together.
In a small bowl add ½ cup of flour, then start scooping your mixture up with a ice cream
scoop, to make equal helpings. Form each scoop of fish mixture into a flat patty then roll
in your flour and put to the side on a plate until all your fish cakes have been made.
Preheat a medium frying pan, add 1 tsp butter and 1 tsp olive oil, put about four fish
cake in it and let fry until golden brown on each side, about 3 minutes or so for each side.
This mixture makes 12 medium size fish cakes.
Bonita’s Tips:
If you only need to fry some of your fish cakes you can freeze the rest in freezer bags and
date them for another time.
Adding sea salt to the potato water helps equally season the potatoes before adding to the
mixture.
You can fry fat pork in little pieces with another medium chopped onion , this is called
scrunchins. This can be put over the top of your fish cakes.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
Simple Tuna Patties Recipe. Worlds easiest fishcake
This is the worlds simplest Tune Patty - fishcake recipe anyone can make for any occasion. Perfect for breakfast lunch and dinner. Its also healthy as well.
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Ingredients
200g - 15ounce canned tuna
2 teaspoons Dijon mustard
1/2 cup bread crumbs
1 teaspoon lemon zest
1 Tbsp lemon juice
2 tbsp mixed herbs
Salt and freshly ground black pepper
Tabasco sauce if you choose
1 egg
2 Tbsp olive oil
1/2 teaspoon butter