Fish Cakes With Variations Recipes
FISH CAKES (WITH VARIATIONS)
Make and share this Fish Cakes (With Variations) recipe from Food.com.
Provided by Boyz 5
Categories Tuna
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix together stuffing mix, water, mayonnaise, tuna, relish, cheese and carrots.
- Cover and refrigerate 10 minutes.
- Heat a large non-stick frying pan sprayed with cooking spray on medium heat.
- For each fish cake, shape 1/2 cup of the stuffing mixture into a patty.
- Add to frying pan in batches.
- Cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
- VARIATIONS: Keeping with the main recipe (with the addition of the water and mayonnaise amounts) you can use the following combination of ingredients:
- Crabmeat Cakes- 2 (120g) cans crabmeat, drained and flaked, 2 tablespoons tartar sauce, 1/2 cup finely chopped celery.
- Salmon Cakes- 2 (213g) cans salmon, drained, skin and bones discarded, 2 tablespoons lemon juice, 1 cup shredded Mozzarella cheese, 1/2 cup chopped green onion.
- Shrimp Cakes- 2 (106g) cans tiny cooked shrimp, drained and flaked, 2 tablespoons
- barbecue sauce, 1/2 cup finely chopped green pepper.
Nutrition Facts : Calories 404.4, Fat 17.1, SaturatedFat 6.4, Cholesterol 54.5, Sodium 958.7, Carbohydrate 32.7, Fiber 1.4, Sugar 5.2, Protein 29
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- Place all ingredients, except for the breadcrumbs, in a large bowl and mash until thoroughly combined.Form the mixture into 8 equal patties and roll them in the panko breadcrumbs. (You can make smaller patties if you prefer.) Refrigerate the patties for at least 30 minutes or until they've firmed up.
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- Make the aioli. In a blender or food processor, add all of the ingredients and purée until smooth. Place the aioli in the refrigerator to cool and thicken. You can also make aioli from scratch by slowly whisking vegetable or canola oil into egg yolks until it thickens to a mayonnaise consistency. Or, slowly add the oil to egg yolks in a food processor, then purée your flavor ingredients into the aioli base.
- Zest the lemon with a microplane before juicing (optional). In a large mixing bowl, add the egg, lemon juice, zest, hot sauce, dijon, 1/4 cup of aioli, parsley, red onion, salt and pepper, and mix until just combined. Now add the fish and bread crumbs and gently combine by hand until the cake mix comes together. Make sure to not completely break the fish pieces apart. The mixture will be a little wet, which is exactly what you want.
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