salmon and mackerel fish cakes

And so in order to keep a check of the purse strings I decided to halve the amount of salmon and make up the rest with the much cheaper (but no less tasty) smoked mackerel. Heat oil in a skillet and cook over medium heat, turning occasionally, until potato is soft and cakes are golden on each side- about 15 mins. Method. Mix thoroughly and shape into 9 small balls. will work well here. They were okay the day I made them -- but I loved them the next day when I nuked the leftovers for "mackerel burgers" for lunch. I used fresh king salmon scraps for these cakes, but really any salmon, trout or other fatty fish (mackerel, freshwater drum, jacks, bluefish, etc.) Copyright © 2020 Foodie Pro on the Foodie Pro Theme. Place the fish on a grill rack and grill skin-side up for 3 minutes, then the other way up for 6 minutes. 2 tablespoons shredded Parmesan cheese. You have got to try this Mackerel Fish Cakes Recipe!! Jam packed full of creamy mashed potatoes and chunky smoked fish, and delicately coated with a crispy layer of breadcrumbs, the only problem you'll have is knowing when to stop. Place the chips in the oven and bake for around 30 minutes. Instructions Peel the potato and chop into 2cm cubes. Rice the potato when warm and add the butter. Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden … With just four ingredients they are very simple to make. Place the salmon in a large pan. Place in a bowl and mix well with a fork. Flake meat with fork. Mackerel Fish Cakes An Easy Fish Cake Recipe. In theory, your choice of fish with such a dish is entirely dependent on your leftovers – fishcakes are, as we will see, very flexible things (well, until you try to keep them together in the pan, that is). I’m Debbie and here you will find all of my favourite, easy to follow recipes with healthy, nutritious ingredients. Remove the fish … I decided to go fancy with smoked mackerel, but you can get creative and use whatever fish … 4. Combine any fish - salmon, cod, mackerel, even shellfish like crab - with a little cooked potato or even cooked broccoli for a lower carb option. Drain and remove the skin from the tinned salmon, but mash the small bones together with the fish and fish paste (fish bones are full of calcium). 1/2 cup diced green bell peppers. Fish cakes are … I know I could happily scoff down a lot of these!! https://www.greedygourmet.com/recipes-for-diets/pescatarian/ Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes on each side or until golden brown. And obviously, since this is based off a crab cake … Place the flour, whisked eggs and breadcrumbs into three separate dishes. These fishcakes were sitting proud as punch on the front cover of Mays edition and I knew as soon as I saw them that I had to give them a try. Mix together well until all ingredients are spread evenly through the potato. Its time to get out the frying pan and make room for some incredibly delicious salmon and mackerel fishcakes. Home » fish » Basic crispy salmon fish cakes. - definite winner. Drain mackerel, debone and transfer to a mixing bowl. Although I did make these amazing fishcakes with my own fair hands I cannot take all the credit - this is an adapted recipe from last months Delicious Magazine. The best part about these Panko-Crusted Baked Mackerel Cakes is that you can substitute the mackerel with other fish such as canned or fresh salmon or tuna. Off the heat, stir in mustard and cheese. Try this low-fat version in the single-serving size.Submitted by: A quick and easy dinner that is also low in fat, this chicken casserole is perfect for busy nights.Submitted by: LYZ219, This is a delicious chicken recipe that my family lovesSubmitted by: ALECSANDRA, Celebrate spinach season with this lean and green scramble. Remove from the heat and leave the fish for 5 minutes to finish cooking in the hot milk. Not only did I find the fishcakes super easy to make but I was also able to make them up in advance and then leave them in the fridge until I was ready to cook and serve. As an Amazon Associate I earn from qualifying purchases. Meanwhile, pre-heat your grill to medium hot. They are just too good. My hubby loves fishcakes but can't eat tuna. 😀 Thanks for linking up with #CookBlogShare! Rich, flavorful honey mustard chicken with carrots and potatoes.Submitted by: Who can resist thick, creamy decadent cheesecake? Flake the fish then roughly chop the capers and parsley. I honestly sat and ate 4 of these in one go without even the slightest bit of hesitation or thought for my waistline. When I originally went shopping for these fishcake ingredients, my first hurdle came about when I saw the amount of hot smoked salmon required and then saw the price of said salmon. This ensures that the fish cakes bind together properly without the need for any potato to hold them together. Basic crispy salmon fish cakes. Main Ingredients 1 Canned Mackerel (14 oz) ½ Cup Korean Bread Crumbs 2 Eggs 2 Tbsp Dried Parsley ½ tsp Lemon Juice ¼ tsp Salt ⅛ tsp Black Pepper 2 Tbsp Salted Butter Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. I also cheated and used a package of salmon cake mix. Season if desired and then toss together to fully coat. Dust the cakes in flour. 11 Apr 20. Boil in salted water until soft which should take 15-20 minutes depending on the size. Place the egg and breadcrumbs in separate bowls. Add the rest of the ingredients, excluding vegetable oil, and mix well. Drain, season and mash together with the butter and milk. 3-ingredient mackerel fishcakes. lay the balls on a board and then flatten and shape into fishcakes. Such is the essential genius of the recipe, however, that it's quite acceptable to cook some specially – but what kind? Heat the oil in a frying pan and fry the … On the heat, cook, stirring, until thick. Gorgeous photos! I divided the mixture into eight and then used my hands to make each eighth into a round ball. They'll weigh about … He suggested using this salmon and mackerel and it makes a great mix. Most fish cakes are made out of white fish such as the Cod or Haddock. But you can make miracles happen when you let your imagination flow. My other change to this recipe was the addition of red spring onions as well as the standard white spring onions. I enjoy eating my mackerel cakes over a bed of mixed greens tossed in some olive oil, salt, and pepper. Salty feta and velvety eggs combine beautifully with wilted spinach for a filling breakfast that's high in protein.Submitted by: HOPEIGETIT2. Really quick and simple, as well as being really tasty and healthy 🙂 Thanks for stopping by, hope you do get chance to try out the fishcakes and mayo 🙂, These sound amazing and I know I'd love them every bit as much as your pancetta and sweet potato cakes! If preparing in advance, cover fishcakes with cling film and leave in the fridge up to 24 hours before frying off. This is no cheap piece of fish and if you intend to make a few fishcakes for a few hungry mouths then hot smoked salmon alone may turn into a rather expensive affair. Drain on kitchen towel before serving with the paprika chips. Batch cook and freeze the rest for an easy last-minute meal another day – there’s a handy ingredients list at the bottom of the page for everything you need. Once the oil has been whisked in, add the lemon zest and juice and whisk again. Thank you so much for sharing with #CookOnceEatTwice, Hi Corina - thanks so much - I think I actually prefer these to the pancetta ones!! Mix to form mashed potato and set aside. In a ‘normal’ fish cake recipe mashed potato holds the fish … Welcome to Properfoodie. Divide the mixture into eight and use your hands to form 8 balls. These fishcakes are so tasty and so easy to make and I'm sure they will be winner in any household and at any occasion. Next I coated each fishcake with flour, whisked egg and breadcrumbs. A few words about Mackerel Fish So the preparation for this dish couldn't be simpler. (Refrigerate first if the cakes … Drain fish. And I will make no apologies for this, as the outcome in both taste and texture was superb. There are many ways to get your omega-3s on. Fry in small amount of vegetable … After chilling, remove the fishcakes from then fridge. Flake the salmon and mackerel and add to the mash along with the chives, parsley, spring onion, lemon zest and lemon juice. It's a great idea to mix smoked mackrel in with the hot smoked salmon to make them a little more economical but still really tasty. Arrange … Flatten slightly with a fork. Drizzle a little olive oil over your fish and rub to coat evenly. Thanks for stopping by! I used to make these for my children when they were small using tuna. Dip each cake first in the egg and then in the breadcrumbs, making sure they are evenly coated. Home » Fish Recipes » Smoked Salmon and Mackerel Fishcakes, Published: Jun 11, 2017 Modified: Mar 20, 2019 / by Debbie Jones / This post may contain affiliate links and generates an income via ads / 8 Comments, Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo. Click here for traffic light nutritional information for this recipe>>, Healthy Pancakes Recipe (with Banana and Oats), Homemade Sushi Rolls (Step-by-Step Guide, Recipe Tips & Video). Chill the fishcakes for at least 30 minutes before cooking. Allow the mash to cool then transfer into a large bowl. Zest and juice of lemon plus extra wedges for serving, « Breakfast Loaf with sultanas and coconut, Easy Chilli Con Carne (with cannellini beans) ». After chilling, remove the fishcakes from then fridge. Cut a cross into the potatoes and microsteam on high for ± 10 minutes until soft. I might start freezing up batches so its even easier 🙂, Your email address will not be published. In a large bowl whisk together the egg yolks and mustard and season. I've tried it -- I love mackerel and, living inland, canned is safer by far than any fresh fish I can find around here. I'm getting hungry just looking at them! 1/4 cup cooked, chopped bacon. taste and add more seasoning, mustard, lemon if desired. Crabis of course the classic across the pond, but the price of crustaceans being what it i… Thanks for your lovely comment and for stopping by 🙂 they were perfectly crispy with lovely creamy mash inside 🙂 hope you get chance to try them out!! take each fishcake and place in each of the bowls so to coat in flour, followed by egg and then breadcrumbs. Continue to whisk and gradually add the oil. For more potato cake recipe ideas check out my rosemary and pancetta sweet potato cakes. I know what you mean - fishcakes always seem like a big task, but theyre actually pretty easy and quick to make. 🙂 Hope you get to give these a go as well, Oh my - these sound ridiculously good! Only because they were sitting right next to the standard spring onions and looked so lovely and plump and purple. 2 tablespoons chopped parsley. I do love fishcakes but never get round to making them, for some reason - I make some lovely salmon ones, but I love the idea or using hot smoked salmon (and also love your idea of how to keep the cost down, whilst making these even tastier!) Check and turn at 15 minutes. Roll into eight equally sized balls and place on an oiled baking sheet. Garnish with wedges of lemon and fresh dill. Place in a bowl and mix well with a fork. This site uses Akismet to reduce spam. Pour over the milk, cover and bring to the boil. Fold in the flaked fish, then season. Required fields are marked *. Mackerel, smoked on the bone until its blue-and-silver skin turns a rich burnished gold, makes a fine addition to a fish cake. These fish cakes are just right... crunchy on the outside and soft on the inside.They are bite-sized pieces of goodness packed with flavour. Off heat, mix in milk. And finally the fishcakes were fried off in a frying pan and served. I am such a big fan of these two fish that you used, and that lemon mayo sounds extraordinary, I will be trying this for sure. Number of Servings: 3 2 eggs, beaten. Shape the mixture into 8 even-sized cakes – the mixture will still be warm, so leave to cool a little if necessary. Dont add the oil too quick or the mixture will split. … Using 1/4 cup as a measure, shape into patties. I placed all the balls onto a large board and then flattened and shaped into fishcakes. Your email address will not be published. These look so perfectly crunchy yet nice and soft on the inside, my mouth is watering reading this post! Make a batch of these wallet-friendly smoked mackerel fishcakes for a simple family dinner using just 3-ingredients. Firstly I made up a batch of creamy mashed potato (I just love mashed potato - I could eat it all day long). Add potato, onion, breadcrumbs, and egg. Place the chunks of potato into a pan of boiling water and simmer gently for 30 minutes or until soft. **Estimated nutritional information per serving and per 100g of fishcakes. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide. They are also a great idea for a summer garden party: prep ahead, cook when needed, and handout as posh canapes. Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Learn how your comment data is processed. I love the hot smoked salmon and mackerel too - also go amazingly well in an omelette!! TFS, Thanks Albert! Who doesn't love coming home to dinner already prepped and ready to go? Skin, mash and mix with 2 T of flour. Then I prepared the fish, onions, lemon and herbs before placing everything into one bowl and mixing well. [email protected]. The key is to chop the salmon fillets up into tiny pieces. Dip patties into beaten egg, using a brush to coat them evenly. Make filling: in a pan, melt butter, then add flour and cook 30sec. Yes, I know, whoever thought of making fish cake recipe out of Mackerel. Eb x, Thanks Eb! This post may contain affiliate links, and I will earn a commission if you purchase … To complete the meal I also made the paprika chips and lemon mayo; recipes which were also provided by Mays edition of Delicious magazine. Drain fish. pre heat the oven to 180 degrees C. Place the sliced potato on a baking tray, drizzle with the oil and sprinkle over the paprika. You can get in touch with me at:

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