KIPPER FISH CAKES WITH WATERCRESS MAYO
Don't reserve this rich smoked fish for the breakfast table- mix with mashed potato, spring onions and parsley and shape into patties
Provided by Good Food team
Categories Dinner, Fish Course, Lunch, Main course
Time 37m
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
- Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.
- Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)
Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 3.6 milligram of sodium
MINI FISHCAKES WITH DIJON CAPER MAYONNAISE
Provided by Dave Lieberman
Categories appetizer
Time 35m
Yield about 11 fishcakes
Number Of Ingredients 20
Steps:
- In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
- Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
- Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
- Garnish with Dijon Caper Mayonnaise and chopped parsley.
- In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.
PROPER BRITISH FISH CAKES
I've been streaming a lot of British cooking shows lately, which is what inspired this. Not only do these look and taste amazing, they are also very inexpensive to make. Serve with watercress and lemon wedges.
Provided by Chef John
Categories Fish Cakes
Time 50m
Yield 4
Number Of Ingredients 21
Steps:
- Mix mayonnaise, capers, shallot, parsley, tarragon, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
- Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 1 minute, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
- Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
- Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lemon zest; add 1 tablespoon tartar sauce mixture. Mix until combined. Flake chilled fish over the top. Mix until combined.
- Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
- Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
- Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side. Drain on paper towels before serving with tartar sauce.
Nutrition Facts : Calories 623.1 calories, Carbohydrate 45.4 g, Cholesterol 108.2 mg, Fat 39.2 g, Fiber 2.6 g, Protein 29 g, SaturatedFat 6.6 g, Sodium 552.9 mg
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KIPPER AND SALMON FISH CAKES RECIPE | SAINSBURY`S …
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5/5 (26)Category StarterServings 1Total Time 1 hr 20 mins
- Put the potatoes in a pan of cold salted water, bring to the boil, and cook until tender. Drain in a colander and set aside to steam for 5 minutes.
- Meanwhile, lay the kipper fillets in a pan and cover with the milk. Place over a medium heat and bring to the boil, then drop in the salmon pieces and bring back to a simmer. Remove from the heat, cover with a lid and set aside for 10 minutes, allowing the salmon to cook in the residual heat.
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- Peel and cut the potatoes, then boil them in salted water until tender. Drain and dry them a bit back in their original saucepan. Mash the potatoes well with the butter until you have a smooth but firm consistency.
- Cover the kipper fillets with boiling water to soften up, then flake the fish, all the while looking out for any last little bones.
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- For the herbed mayo, purée mayonnaise, dill, parsley, lemon juice, and garlic in a food processor; season with salt and pepper.
- For the fish cakes, pulse cod, butter beans, egg white, dill, parsley, scallion, jalapeño, Dijon, zest, salt, and pepper in same food processor to mince.
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