Fish Cakes Recipe
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Category: |
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Ingredients: |
Ingredients: 1 6 oz. package Chicken of the Sea Pink Salmon
3 tbsp. prepared bread crumbs
1 tbsp. finely chopped red pepper
1-2 green onions slice thin
1 ½ tbsp. mayo
(Makes 2 cakes)
Preheat oven to 375
Optional ingredients:
If you want to go oriental you can add 1-2 tsp. soy sauce and 1 tsp. finely grated fresh ginger.
For an east coast flavor add 1 tbsp.Old Bay, 1 tsp. Worcestershire, 1 tsp. Dijon mustard
For a southern flavor add 1 tsp. Dijon mustard, hot sauce to flavor, small amount of chopped dill.
Panko for coating. I don’t like to use panko for the filling because it seems to get gluey but it is best for the coating. No big deal if you don’t have panko. Use the regular crumbs or try crushed saltines for the southern style.
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Directions: |
Directions:Combine first six ingredients and then shape into two patties. Thinner ones cook faster but I like fat ones and finish in oven. Place on wax paper on a plate and refrigerate for at least 30 minutes. This step is important as it helps the patties hold together.
Remove from refrigerator and coat with Panko. It doesn’t take much put press gently to make sure crumbs stick.
Saute over medium-high heat using a combination of butter and canola oil until brown with a good crust on both sides.
Finish in 375 degree oven for 10-15 minutes.
I like to serve with different sauces. For the oriental I use 1 tsp. wasabi paste + 1 tbsp. mayo + 1 ½ tbsp. sour cream.
I use the basic recipe above for all sorts of fish cakes. Leftover fish of any kind as long as it is a firm variety works well.
I use it for crab cakes as well. The more expensive the can of crab, the better they taste. A 1 lb. can makes 4 large cakes. Approximately double the ingredients listed for the salmon cakes. It is a must to make a fat cake and finish in the oven.
For a PEI cake, use half fish and half mashed potatoes with a little sautéed onion as the three ingredients for the cake. Coat with bread crumbs or cracker crumbs.
Serve with Debbie Ann’s mustard pickles. Recipe found elsewhere in this book. |
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