FISH CAKES WITH HERBS AND CHILES
Bright, bold and richly flavored, these are not your typical fish cakes. That flavor is layered into every step: the fish is browned with some garlic, and both are mixed with mashed potatoes along with vibrant herbs, green chile and fragrant lime zest. Choose a sustainable fish here, any mild white fillet will work. Consult either your local fishmonger, or the Monterey Bay Aquarium's seafood watch website, which has current information about supply. Then serve these crisp-edged cakes with a dollop of plain mayonnaise - or mayonnaise spiked with minced Indian pickles or preserved lemons.
Provided by Melissa Clark
Categories dinner, lunch, main course
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- In a large skillet over medium heat, heat olive oil. Add garlic and cook until golden brown at the edges, about 2 minutes.
- Season fish with 1 teaspoon salt and the pepper, add to pan and let cook for 1 minute. Add vermouth and 2 tablespoons water. Turn heat to low, cover and cook until fish is just barely cooked through, 8 to 10 minutes. Move fish to a plate, keeping any liquid and garlic in skillet.
- In the same skillet over high heat, add potatoes, remaining 1/2 teaspoon salt and water to just cover. Bring to a boil, reduce to simmer, cover and cook until tender, about 15 minutes.
- Flake fish. Drain potatoes and garlic, and place in a large bowl. Roughly mash potatoes and garlic, then add flaked fish, eggs, cilantro, basil, scallion, chile, cayenne, lime zest and panko, and combine. Season with salt if needed. Cover and chill for at least 3 hours.
- Place flour on a plate. Form generous 1/4 cup fish patties about 1/2 inch thick. Dip patties into flour to lightly coat each side.
- In a large, preferably nonstick skillet, heat 1/8 inch of olive oil over medium heat. Cook fish cakes until golden brown, about 5 to 8 minutes each side, adding more oil as needed. Move to a paper-towel-lined plate.
- If using lime pickle or preserved lemon, stir into mayonnaise. Serve fish cakes with the mayonnaise (with or without pickles) and lime wedges.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 13 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 3 grams, Sodium 281 milligrams, Sugar 1 gram, TransFat 0 grams
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Zee Shek
s-zee42@yahoo.comThis recipe looks delicious. I can't wait to try it!
MYH
myh@yahoo.comI'm going to try this recipe tonight. I'll let you know how they turn out.
Saru Karki
s92@yahoo.comI'm not sure what I did wrong, but my fish cakes turned out dry and crumbly.
Nadiya Akther
nadiya.a67@gmail.comThese fish cakes are a great way to get kids to eat fish. My kids loved them!
ra kona
kona21@yahoo.comI've been looking for a good fish cake recipe, and this one is it. The fish cakes were flavorful and moist.
Mihail Cosmin
cosmin-mihail34@gmail.comI'm a big fan of Alice Recipes, and this recipe is no exception. The fish cakes were delicious and easy to make.
Saua Utuvai
u.s@yahoo.comThese fish cakes are perfect for a party appetizer. They're easy to make ahead of time, and they're always a hit with guests.
iphendule mene
i-mene@hotmail.comI'm always looking for easy weeknight meals, and this recipe fits the bill. The fish cakes were quick and easy to make, and my family loved them.
Md Monirujaman
m-monirujaman@hotmail.comThese fish cakes are a great way to use up leftover fish. They're also a healthier alternative to fried fish.
Aarif Ansari
ansari-a@yahoo.comI'm not a fan of fish, but I thought I'd give this recipe a try. I was surprised at how much I enjoyed the fish cakes.
Diksha Diksha rai
r@hotmail.comI'm always looking for new fish recipes, and this one didn't disappoint. The fish cakes were crispy and flavorful.
Adam Andriakos
a_a26@gmail.comI'm on a low-carb diet, so I used almond flour instead of breadcrumbs in this recipe. The fish cakes were still delicious!
All 4 u
a-u85@yahoo.comI'm a vegetarian, so I used tofu instead of fish in this recipe. The fish cakes were still delicious!
Nicole Alvallar
nicole_alvallar16@hotmail.co.ukI'm allergic to chiles, so I omitted them from this recipe. The fish cakes were still very good.
Pakistani
pakistani45@yahoo.comI had a hard time finding some of the ingredients for this recipe, but it was worth the effort. The fish cakes were delicious!
Jared William TV GRANTHAM TV
t@gmail.comThese fish cakes were a bit bland for my taste. I think I'll add more herbs and chiles next time.
Nizar Ud Din
unizar8@hotmail.comI'm not a huge fan of fish, but I really enjoyed these fish cakes. They were flavorful and moist, and the tartar sauce was a perfect complement.
Jam Bilal
j.bilal17@gmail.comThese fish cakes are delicious! I love the combination of herbs and chiles. They're also very easy to make.
Raka Biswas
biswasr26@hotmail.comI've made these fish cakes several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfectly.
Zaheer Ali
z@aol.comThese fish cakes were a hit with my family! They were crispy on the outside and flaky on the inside, with a delicious blend of herbs and chiles. I served them with tartar sauce and a side salad, and everyone loved them.