Fish And Potato Cakes Recipe Foodcom

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture 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.

Steps:

• De-bone fish and dice into small cubes (about the size of your little finger tip).
• Coarsely grate 4 potatoes and Finely grate 2 potatoes.Gently squeeze some of the excess juice from the grated potatoes (however, don't go overboard).
• Combine fish and potato with parsley, salt and pepper.
• Add instant mash/potato flakes to bind the mixture together (you may need slightly more or less, depending on the amount of moisture left in your potatoes).
• Roll fish cakes by hand, coating them in a mixture of potato flakes and salt.
• Place oil in a frying pan (skillet), on medium heat (enough oil to fry, but not too much, as they can absorb quite a bit of oil).
• Once up to temperature fry fishcakes for approximately 7 minutes a side, or until golden brown and warm throughout. (You may need to adjust the temperature from time to time to ensure they do not burn).
• When finished, place on paper towels to absorb excess oil.
• For the dill yoghurt, simply combine dill and yoghurt, and dollop onto your fish cakes.
• Serve with rocket (arugula)/salad and your favourite dressing.

Steps:

• Stir 1/4 cup each of the breadcrumbs and egg together until combined; stir in the mustard powder, lemon zest, garlic, salt and pepper. Pulse the cod in the bowl of a food processor, fitted with a metal blade, until uniformly chopped. Add the cod, potatoes, green onions, celery and parsley to the egg mixture; mix gently until combined.
• Divide the mixture into 6 equal portions and form into 3/4-inch (2 cm) thick patties. Place the remaining egg and breadcrumbs in separate shallow dishes; dip each patty in the egg and then coat in the breadcrumbs (discard any leftover egg and breadcrumbs).
• Heat the oil in a large, non-stick skillet and set over MEDIUM-HIGH heat. Place the patties in the skillet and cook for 3 to 4 minutes per side or until golden and fish is cooked.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x7-inch casserole dish.
• Slice potatoes 1/8 inch thick and place on a microwave-safe plate. Microwave on high until barely soft, 3 to 5 minutes; set aside.
• Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 2 to 4 minutes. Increase heat to medium and gradually whisk fish stock and milk. Bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 10 minutes. Stir in 1/2 of the Cheddar cheese, nutmeg, and pepper. Remove from the heat.
• Layer 1/2 of the potatoes, 1/2 of the onion, and 1/2 of the spinach in the prepared casserole. Follow with white fish fillets and flaked salmon, then remaining onions, spinach, and potatoes. Pour all of the white sauce over top and sprinkle with Parmesan and remaining Cheddar.
• Bake uncovered in the preheated oven until center is hot and white fish flakes easily with a fork, about 40 minutes. Turn on the broiler and broil until lightly browned, 2 to 3 minutes.

Steps:

• Boil the potatoes.
• Meanwhile, slice the leeks thinly and make sure you wash off any dirt from in between the layers.
• Melt the butter in a shallow pan and cook the leeks over a low heat, stirring occasionally, until they are very soft, about 20 minutes.
• Bring the milk to a boil in a small saucepan and then take off the heat.
• When the potatoes are tender, drain and mash, pouring in the warm milk as you go.
• Stop adding milk when the consistency is thick enough to make into patties. You don't want a sloppy mash.
• Stir in the leeks, season with salt and pepper and set aside to cool.
• Shape into rough patties.
• Warm oil in a shallow pan and slide in the patties.
• Let them take on a golden colour, about 3-4 minutes per side.
• Like out and drain on kitchen paper.

Steps:

• Spread 2 tablespoons of the oil in a large cast iron or ovenproof frypan.
• Layer potatoes, onion and half each of the salt and pepper in pan; sprinkle with 1 tablespoon of the remaining oil.
• Heat over high heat until sizzling, about 2 minutes.
• Reduce heat to medium; cover and cook for 12 minutes.
• Meanwhile, in bowl, mix together tomatoes, garlic, parsley and remaining oil, salt and pepper; set aside.
• Remove pan from heat.
• Arrange fish over potatoes; top with tomato mixture.
• Sprinkle with fennel seeds or oregano.
• Bake in 450f degree oven until fish flakes easily when tested, about 12 minutes.

Steps:

• Gently boil the potatoes in lightly salted water until they are tender. Drain and mash. Add the cream and butter and mix well. Set aside, but do not refrigerate.
• While the potatoes are cooking, simmer fish fillets in water to cover until they are cooked through. Drain well, flake the fish and mix it with potatoes.
• Add the chopped onions and lightly beaten egg to the fish-potato mixture. Add salt and pepper to taste. This recipe may be made ahead of time up to this point and refrigerated, covered.
• When ready to cook, form the fish mixture into cakes similar to small hamburgers, about two and one-half inches in diameter. Spread the bread crumbs on a plate or dry surface and pat the fish cakes in the crumbs to coat well.
• Heat one tablespoon of bacon dripping (for flavor) and one tablespoon of cooking oil over medium-high heat. Saute the fish cakes until they are brown on both sides. Serve immediately.