Fish cake recipes
Our top 3 of 20 Fish cake recipes
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Chilli and Lime Fishcakes
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Claire's Trout Fishcakes
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Thai Fish Cakes
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View all 20 variations
Ingredients
- 3 x 185g Canned Tuna Drained
- Few Pinches Chilli Flakes
- 3 Limes Juiced
- 50g Spring Onions Chopped
- 2 Eggs Beaten
- 300g Breadcrumbs
Method
- 1. Mix together the tuna, chilli flakes, lime juice and spring onions.
- 2. Season to taste and shape into patties.
- 3. Dip the mixture into the egg and coat with the breadcrumbs.
- 4. Heat a pan with a little olive oil, until a breadcrumb dropped into the oil browns.
- 5. Fry the patties for 5-7 minutes or until they are cooked through. Done.
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Add commentIngredients
- 500g potatoes
- 500g trout fillets
- 250ml milk
- 25g butter
- chopped parsley
- chopped chives
- flour
- 1 egg
- 125g breadcrumbs
- oil
- 125g fine green beans
- 125g baby spinach
Method
- 1. Bring potatoes to the boil and simmer for 15mins until tender.
- 2. Put fish in large shallow pan and pour over milk.
- 3. Cover, bring to boil, then simmer for 5 mins until opaque.
- 4. Remove to plate and cool.
- 5. Remove skin and flake fish.
- 6. Drain potatoes, add butter and mash.
- 7. Put in bowl with parsley and chives. Fold in fish.
- 8. Flour hands and shape mix into 4 round cakes. Dip into beaten egg then breadcrumbs.
- 9. Refridgerate for 30mins.
- 10. Put 2cm oil in frying pan. Fry fishcakes 3-4min each side until golden.
- 11. Blanch beans and mix with spinach to serve.
Claire has contributed to these popular cooking recipes:
Tips
1. Do not overblend the fish in the processor. 2. If you wish to fry the fish cakes and reheat later - fry them lightly initially and then when you heat them through again they will get browner in colour.
1 Comments
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carol savage Sun May 29 2011 • Reply
Tried your fish cakes last night - i didnt have any cod so i used Salmon and I couldnt get any lime leaves so I used fresh lime juice - they were fab!
Ingredients
- 125g raw cod fillets
- 3 lime leaves
- 1 tbsp red curry paste
- 30ml (½ an egg) egg
- 1 tbsp fish sauce
- ¼ tsp sugar
- 1 tbsp corn flour
- 1 large handful corriander leaves
- 30g french beans
- oil for frying
Method
- 1.Place the fish, egg, sugar, lime leaves, fish sauce and red Thai curry paste into the processor and blend for 10-15 seconds.
- 2. Put into a plastic mixing bowl and add the corriander and corn flour and mix gently together .
- 3. Add the sugar snaps which have been cut very finely (julienne)
- 4. Divide the mixture into 6-8 balls and flatten in your hand then put them on a plate.
- 5. Heat 1/2 tbsp vegetable oil in a frying pan on a low heat and place the fish cakes in the pan - fry for 5 minutes on both sides.
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11 Comments
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Add commentEvelyne Thu Dec 15 2011 • Reply
I use whatever is available in the cupboard. As Carol says as long as you drain it well it does not make much difference.
carol savage Tue Dec 13 2011 • Reply
i used Tuna in Brine but i think if you drain well you should be ok
elwyn8888 Fri Dec 9 2011 • Reply
Hi did you use Tuna in oil or brine
elwyn8888 Fri Dec 9 2011 • Reply
Is it Tuna in oil or brine
Evelyne Mon Sep 19 2011 • Reply
This looks like a good midweek meal - I love fish and the idea of fishcakes sounds appealing - I will giver this a try tomorrow evening for dinner
carol savage Wed Sep 23 2009 • Reply
I added pine nuts instead of breadcrumbs to make a little variation - it really worked
syr43uah Tue Sep 22 2009 • Reply
yum yum...yummy!!
chopperx1 Tue Sep 8 2009 • Reply
fish from a tin ewwwwwww.
Kenny Mon Nov 24 2008 • Reply
These are great and so easy - we had a couple of friends over on Saturday and these went down a storm. In fact one of our pals asked for more - what a success. Now definitely on of my firm favorites - thanks Jonathaon
carol savage Mon Nov 24 2008 • Reply
I tried these on the weekend and they were fab - I have now added these to my collection of starters - thanks
Von Food-Housen Fri Jan 11 2008 • Reply
will give it a try :)