Best Crushed New Potato Fish Cakes With Horseradish Mayonnaise Recipes

Crispy Potato Horseradish Cakes image

Provided by Michael Symon : Food Network

Time 44m

Yield 4 to 6 servings

Number Of Ingredients 13

1 onion, grated
3 baking potatoes, like russets peeled and grated
2 tablespoons all-purpose flour, plus more, as needed
2 large eggs
3 tablespoons finely grated fresh horseradish
1/2 teaspoon lemon zest
1/4 cup chopped fresh dill
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
6 tablespoon olive oil
2 tablespoon unsalted butter
1 cup creme fraiche or sour cream
Fresh dill sprigs, for garnish

Steps:

In a bowl, combine the onion and potato. Dust with the flour and mix to disperse it. Add the eggs, horseradish, lemon zest, fresh dill, salt, and pepper, and mix until well combined.
In a large non-stick saute pan, heat the olive oil and butter over medium-high heat. Once the bubbles from the butter subside, spoon 3 heaping tablespoons of the potato mixture into the saute pan. Repeat, making 8 to 12 pancakes. Cook pancakes about 4 minutes on each side, assuring that both sides are well browned and the potato is cooked through. Reduce the heat of the pan if the potato cakes are browning too quickly in order to make sure the inside is cooked completely. Remove the cakes to a paper towel lined plate as they finish, and season with salt while hot. You can cover them with foil and keep in a 200 degrees F oven to stay warm until ready to serve.
To serve, transfer potato cakes to a platter and dollop each one with creme fraiche. Top with a sprig of dill.

Lemon-Horseradish Fish Cakes image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

3 tablespoons olive oil
2 pounds tilapia fillets (about 6)
Coarse salt and ground pepper
2 large eggs
1/2 cup light mayonnaise
1/2 cup chopped fresh parsley, plus sprigs for garnish (optional)
1/4 cup freshly squeezed lemon juice, (from about 2 lemons)
3 tablespoons bottled white horseradish
1 1/2 cups coarse saltine cracker crumbs, store-bought or homemade (see note)
Tartar sauce, for serving (optional)

Steps:

Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.