Proper British Fish Cakes - Crispy Potato & Fish Patties - Food Wishes
I've been streaming a lot of British cooking shows lately, which is what inspired these easy, delicious, and very crispy potato and fish cakes. Not only do these look and taste amazing, they’re also very inexpensive to make. Enjoy!
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Healthy Cod Cakes that Aren’t Dry!
Get the full cod cakes recipe here:
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Ina Garten's Top-Rated Salmon Cakes | Barefoot Contessa | Food Network
Crab cake, whoooo? Ina shows us how to make simple but classic SALMON cakes with diced peppers, onion and celery!
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Salmon Cakes
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 20 min
Prep: 30 min
Inactive: 1 hr
Cook: 50 min
Yield: 5 servings
Ingredients
1/2 pound fresh salmon
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion)
1 1/2 cups small-diced celery (4 stalks)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F.
Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.
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Ina Garten's Salmon Cakes | Barefoot Contessa | Food Network
Cod Fish Cakes
If you love seafood, you'll love these cod fish cakes. They're light and fluffy, taste delicious and so easy to make. Use them as a meal or appetizer, you can make the fish cakes smaller too.
For more details, see full recipe with instructions here:
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P.S. I am an Albanian food blogger based in Miami, FL. My husband is Bolivian and we have 2 kids. In my blog and my Youtube channel you'll find lots of home cooked dishes, some Albanian dishes, some Bolivian dishes and some everyday foods with both Mediterranea and Latin inspirations. Thank you for following along:).
Cooking with Momma T: How to Make Cod Fish Cakes
Cod Fish Cakes
2 large potatoes, peeled and sliced
1 pound fresh cod fillets
1 tablespoon baking powder
1/4 cup All-Purpose Flour
2 tbsp Onion (minced)
1 tbsp Parsley Flakes
1 tbsp All-Purpose Seasoning
1 egg
1 cup of oil for frying
Directions
Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are tender. Mash and set aside.
Add the fish to the pot and cook until soft and flakey. Drain well and transfer the potatoes and fish to a large mixing bowl, add all-purpose seasoning, baking powder, flower, onion, parsley, and egg to the bowl; combine the mixture. Mold the fish into patties.
Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.
Really good Fish Cakes
You'll find faster fish cake recipes out there. But these ones are particularly good! The trick is to keep potato chunks and big flakes of fish rather than letting it turn into mush. And the garlic-chilli-green onion-thyme sautéed in butter that's mixed through the potato is just divine!
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