How do I make a really tasty fish cake?!
Answers: I love Thai fishcakes - either made with red curry paste or green - here's my recipe from my blog - they are delicious!
is it going to be for the tasty fishes birthday or christmas
use three types of fish, with fresh herbs
tasty fish cake?????????????????
eww
I mix mashed potato,cod or salmon,onions,an egg or two and season with salt ,pepper and a little horseradish. The horseradish pulls it up from being banal to a little more zippy.
Just one? To make some, use a filet of salmon and a small piece of cod. Poach them both together in milk for a short while, and at the same time boil a couple of medium-sized potatoes. Mash the potatoes when they are cooked. Skin the fish when it's cooked (they should take about five minutes once the milk has boiled) and take out any bones. Put the fish in with the mashed potatoes, add some chopped parsley, some pepper and a little bit of salt. Mix the ingredients then take a small handful and make it into a ball then squish it a bit to make it fishcake shaped. When you've made all the fishcakes coat them in breadcrumbs and bung them in the fridge until you are ready to cook them. Fry them gently in olive oil or rapeseed oil until they are golden brown on each side.
* 1 onion, finely chopped
* 4 cups [1 L] crushed boiled potatoes
* 2 cups [500 mL] cooked fish [to taste]
* 1/2 cup [125 mL] chopped celery
* Salt and pepper, to taste
* 2 eggs, beaten
* Breadcrumbs
* Shortening
* Fry onion into hot shortening.
* Stir in crushed potatoes, cooked fish, chopped celery, salt and pepper.
* Thoroughly mix.
* Mix in beaten eggs.
* Shape into cakes; roll each cake into breadcrumbs.
* Brown cakes into hot shortening, until golden.
I was going to answer this but now i'm going to try ragdollf's recipe, its like my own but the horseraddish sounds interesting. Before i go, you could also add chopped tarragon or dill to the plain mix. Enjoy!
Here are several recipes for you to try:
http://www.cooks.com/rec/search?q=fish...
Salmon Croquettes.
3 Large peeled potatoes, chopped.
1 Small onion finely chopped.
2 210 g of Pink salmon, drained and flaked.
1 T Chopped fresh parsley.
2 t Grated Lemon Zest.
? C lemon juice.
1 T Vinegar.
1 Egg, lightly beaten.
? C Plain Flour.
S&P.
2 Eggs lightly beaten.
11/2 C Fresh Bread Crumbs.
Oil
(I)
Cook potatoes in boiling water until just tender.
Drain and mash.
Place in a mixing bowl. Add onion, salmon, parsley, lemon zest and juice, vinegar, one whisked egg and pepper.
Stir to combine.
(II)
Divide mixture into 16 portions and form into patties or sausage shape.
(III)
Combine flour and pepper and roll the patties or croquettes to cover. Shake off excess flour and dip in the two beaten eggs, then into the crumbs to coat evenly. Store in the refrigerator for 3 hours.
(IV)
Heat oil in a deep fry pan and lower a few at a time into medium hot oil for about 5 minutes turning over.
Remove and drain on paper towels and keep warm.
Fish Cake
Leftover Fish
600ml (1 pint) Water
1 Onion
1 Small Bunch Sweet Herbs
Salt and Pepper to taste
Equal quantities of:
Breadcrumbs
Cold Potatoes
? tsp Parsley
Coating:
1 Egg
Breadcrumbs
Remove the meat from the bones of the fish and add to the head and fins, into a saucepan with the water.
Add salt and pepper, the onion and herbs and simmer slowly for about 2 hours
Chop the fish finely and mix well with breadcrumbs and cold potatoes, adding the parsley and seasoning
Form into a cake or individual cakes, with the white of an egg
Brush with egg yolk, cover with breadcrumbs and fry of a light brown
Strain the stock, pour over and simmer gently for 15 minutes, stirring it carefully once or twice.
Serve hot and garnish with slices of lemon and parsley.
Time: 30 minutes, after the sauce is made.
Just search for delicious recipes for fish cakes and it should provide you with all the information you need to make them tasty.