SALMON AND COD FISHCAKES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Salmon and Cod Fishcakes image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 16

6 large potatoes cut into quarters
Salt and freshly ground black pepper
1 stick butter, divided
1 pound salmon
1 pound cod
3 tablespoons olive oil, for dipping fish
1 tablespoon balsamic vinegar, for dipping fish
2 shallots, finely chopped
4 scallions, finely chopped
Handful chives, parsley, fennel and dill, finely chopped
3 garlic cloves, finely chopped
1 red chile, seeded and finely chopped
Flour
3 tablespoons sunflower oil, for frying
Parsley sprigs and lemon slices, for garnish
Serving suggestion: green salad

Steps:

  • Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
  • Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
  • In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
  • Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
  • Garnish with parsley and slices of lemon.

Roxie Lennon
[email protected]

I'm not a huge fan of fish, but I really enjoyed these fishcakes. They were flavorful and not at all fishy.


Emmanuella Bassey
[email protected]

These fishcakes are a great way to use up leftover fish.


Habu A Abdu Bagwai
[email protected]

I love this recipe! It's so easy to make and the fishcakes are always delicious.


Abhishek Joshi
[email protected]

I made these fishcakes for my friends and they all raved about them. They said they were the best they'd ever had.


Gideon Amoah
[email protected]

These are the best fishcakes I've ever had!


Shahziab Shahziab
[email protected]

I wasn't sure about this recipe at first, but I'm so glad I tried it. The fishcakes were crispy on the outside and tender on the inside.


winner okonkwo
[email protected]

I've made these fishcakes several times now and they're always a hit. My family loves them!


Nasro Amazone
[email protected]

Great recipe! I made these for a party and they were a hit.


Shani Haq
[email protected]

Easy to make and so tasty! I served them with a side of tartar sauce and everyone loved them.


Aleeha Rizwan
[email protected]

These fishcakes were absolutely delicious! I used fresh herbs from my garden and the flavors were incredible. Definitely a keeper recipe!