Fish Cake Recipes

We love these little bundles of goodness, these fish cake recipes are very easy to make. You can, of course, use fresh salmon that has been poached, but for convenience and a great way to use store cupboard goodies, you can use most tinned fish, but try to remove as many bones as possible and any skin that is in the tin. Do not mash up too finely, the texture of the fish cake is better if the fish is slightly ‘chunky’.

Homemade Tartare Sauce

Ingredients:

6 heaped tablespoons of mayonnaise
2 heaped tbsp of chopped gherkins, or finely chopped dill pickles
1 dsp of capers, chopped
Good squeeze of lemon juice
1 dsp of fresh chopped parsley
Pepper to taste

Directions:

Just mix all the sauce ingredients together in a small bowl at any point – it’s not rocket science!
You can vary up and down the quantities, depending on how acidic or not you want the taste to be.
Any leftover tartare sauce can sit in a closed container in the fridge for up to a week.

Fish Cake Recipe – Salmon Patties

Fish Cake – Salmon Patty Tips

For the adults, mix some sweet chilli sauce in with the patties, gives them a slight kick, or crush some lemongrass and mix in for a Thai flavoured dish.
Make extra – wrap in cling film and freeze for another day (uncooked). Or make smaller ones and freeze in an airtight container to serve with drinks if you are entertaining.
These patties can be made with tuna or cod as well.
Serves: 6 (1 large patty or 2 smaller ones per person)
Preparation Time: 20 mins
Cooking Time: 10 mins

Ingredients:

450 g can red salmon or fish of choice
1 medium onion, finely chopped
225 g potatoes, mashed
1/4 cup of finely chopped parsley
170 g can sweetcorn, drained
A little pepper for seasoning
2 eggs, beaten
85 g unsalted butter
2 tbs oil
A little flour for dusting work surface

Directions:

Drain the liquid from the salmon and remove any bones and any black skin that may have sneaked in. Break into small pieces, but do not mash, as the texture is better with pieces of salmon.
Add the mashed potatoes, salmon, parsley, onions and sweetcorn into a bowl and mix thoroughly. Add the beaten eggs, half at a time, to ensure the mixture is not too wet. Season with pepper and a little salt if required.
Dust your work surface with a little flour, and shape the mixture into patties with your hands according to the size you want, and coat them with the flour, as sparingly as possible.
Melt the butter and olive oil in a frying pan and cook the salmon patties on each side for approximately 4 minutes, or until golden brown. You will need to do this in two batches.
Remove the patties from the pan and drain on kitchen paper to remove any excess oil.
Serve with a little mixed salad and home made tartare sauce and wedges of lemon.

Korean Fish Cake Recipe

– posted from Bebs

Korean Fish Cake is an every day household meal in Korea, you will find it on the menu in nearly every Korean restaurant around the world. Korean Fish Cake also known as Eomuk Bokkeum, a very popular, its a combination of mashed or minced fish fillets, mixed with vegetables. It can be eaten as a snack, a side dish.

Korean Fish Cake – Tips

Korean Fish cake can last for up to a week in the fridge when placed in an airtight container.
Korean Fish cakes can keep in the freezer for up to 6 months.
They can be used as a compliment with Kimchi Udon or Yaki Udon.
Serves: 4
Preparation Time: 10 mins
Cooking Time: 10 mins

Ingredients:

250g fish fillet, diced
200g prawn, diced
125g squid, diced
1 tbs onion powder
1 tsp garlic powder
2 tsp salt
1 tsp sugar
1 tsp white ground pepper
1 tbs oil
1/4 cup flour
1/4 cup tapioca or cornstarch
1 large egg white

Directions:

Place the Fish, prawns, and squid into a food processor or blender.
Add the onion powder, garlic powder, salt, sugar, ground pepper, oil, flour, starch, and egg white.
Pulse the mixer until it gets a consistent texture, about 2-3 minutes depending on speed of the processor.
Divide the mixture into 4 or 6 equal parts, take one part and spread it on a flat surface lined with cling wrap, making sure there is no air trapped under the mixture.
Press it together to form a rectangle or circle, about 3cm high. Wrap it with the cling wrap liner. Do the same with the rest.
Place the uncooked fish cake mixture in the freezer to chill for 20 minutes.
Heat about 1-inch of oil, in a small pot over medium high heat until it reaches 180C.
Take the fish cake from the freezer, remove the cling wrap and the cake should hold its shape. fry the cakes one at a time for 5 to 10mins, flipping them over for even cooking until they are golden brown.
Transfer to a plate lined with paper towel to soak up the excess oil.
Slice and serve while still warm.