Best 8 Teisennau Eog Dyfrdwy Welsh Salmon Fish Cakes Recipes

NIGELLA LAWSON SALMON FISH CAKES

Steps:

• In large bowl mix together all fish ingredients with hands.
• Cover sheet with plastic wrap.
• Plunge hands back into mixture and form fat palm size patties.
• Place on sheet.
• Put in fridge for 20 min to 1hr.
• Coating mix: In shallow bowl beat 2 eggs.
• Dip fish in egg then in 1/2 cup Matzo meal.
• coat well.
• Melt butter and a bit of oil and fry till golden brown.
• About 4-6 min each side.

TEISENNAU EOG DYFRDWY (WELSH SALMON FISH CAKES).

Steps:

• Boil the potatoes until tender.
• Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
• Season to taste with salt and pepper.
• Turn out onto a floured surface, divide into 8 portions and shape into cakes.
• Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
• Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.

CLASSIC FAMILY FISH CAKES

Steps:

• Cook the potatoes in boiling, salted water and drain and mash well when tender.
• Meanwhile, place the fish in a saute or frying pan and cover with boiling water; Bring to the boil and simmer for 5 minutes until just cooked.
• Drain the fish and remove the skin; Flake the fish with a fork, discarding any bones.
• Mix together the potatoes, fish, boiled egg, chives and salt and pepper; Using your hands, shape the mixture into 4 or 8 even sized cakes.
• Dust the fish cakes with the seasoned flour, dip in the beaten egg, then coat in the breadcrumbs, making sure they are fully covered.
• Heat the oil in a frying pan and shallow-fry for 3-4 minutes on each side until crisp and golden.

GRANNY'S WELSH CAKES

Steps:

• Beat margarine & sugar together.
• Add eggs & beat till smooth.
• Add dry ingredients & stir till just nicely mixed.
• Roll out on floured surface to 1/4 to 1/2-inch thick.
• Cut into rounds using a small glass or round cookie cutter (we've always used a small glass).
• Cook in frying pan till nicely browned on one side; flip & brown the other side. (approx. 3-4 minute per side).
• Remove to baking rack to cool.
• Store in an airtight container or ziplock bag.

FISH CAKES - THAI SALMON

Steps:

• Remove any large bones from salmon.
• Process all ingredients (apart from oil) in food processor until smooth.
• Refrigerate the fish mixture for 15 minutes for easier handling.
• Form the mixture into small cakes.
• Heat oil in a non-stick frypan over a medium heat. Fry cakes approximately 2 to 3 minutes on each side or until golden brown.
• Notes: Cakes can be dusted with cornflour before cooking. Serve with a squeeze of lemon juice.
• If you are preparing food for people on a gluten-free diet, always check the ingredients on all food labels, especially any prepared items like sauces.

THE BEST SALMON FISH CAKES

Steps:

• Heat the grill.
• Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
• Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
• Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
• Shape into 4 large fish cakes.
• Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
• Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
• Serve with salad and lemon wedges.

SMOKED SALMON FISH CAKES

Steps:

• Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
• Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
• Divide mixture into eight portions and form into balls.
• Flatten each ball to about 1 inch thick.
• Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
• Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
• You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.

SALMON FISH CAKES WITH DILL AND SPINACH SAUCE

Steps:

• Boil the potatoes in salted water until tender.
• Drain, return to the pan and mash thoroughly without milk, butter or water.
• Tip the mash into a mixing bowl.
• Meanwhile, place the salmon in a suitable pan and cover with 300ml water.
• Crumble in the stock cube and add the bay leaf.
• Bring the water to the boil, reduce the heat and cook the fish for five minutes a side (10 minutes if the fish is totally immersed).
• Turn off the heat, cover the pan and leave for five minutes.
• Add half the fish (keep the stock to use later), the tomato ketchup and anchovy essence (if desired) to the potato.
• Season generously with pepper and lightly with salt.
• Mix thoroughly until smooth.
• Now flake the remaining fish and fold through the mixture.
• Form handfuls into eight regular-sized fish cakes or sausages, or 12 smaller ones, laying the fish cakes on a plate as you go.
• Chill to firm for at least 15 minutes and up to 24 hours (covered with clingfilm) in the fridge while you make the sauce.
• Melt the butter and stir in the flour until smooth.
• Discard the bay leaf and gradually add the hot fish stock, stirring constantly, as the sauce comes up to the boil to avoid lumps.
• Add the milk and cream.
• Reduce the heat and simmer gently for five minutes.
• Shred the spinach.
• Stir spinach and dill into the thick, creamy sauce.
• Cook for a few minutes until the spinach wilts.
• Taste and adjust the seasoning.
• Preheat the oven to 400F or 200 degrees C.
• Oil a baking sheet.
• Dust the fish cakes with flour, shaking off any excess.
• Heat the oil in a frying pan and, when very hot, fry the fish cakes for about five minutes a side until nicely crusty.
• Transfer to the baking sheet and cook in the oven for 10 minutes.
• Reheat the sauce and serve with the fish cakes, adding a wedge of lemon.