Best Maureens Pilchard Fish Cakes Recipes

CLASSIC FAMILY FISH CAKES

Classic Family Fish Cakes image

This recipe is from Ainsley Harriot's Gourmet Express. It the only one I use to make fish cakes for the family. It's very very easy and a favourite with my kids - the perfect combination for me!

Provided by HappyBunny

Categories Potato

Time 40m

Yield 4-8 Fish Cakes

Number Of Ingredients 9

Ingredients

450 g floury potatoes, cubed
450 g smoked haddock
1 hard-boiled egg, chopped
2 tablespoons snipped chives
salt & freshly ground black pepper
2 tablespoons seasoned flour
1 egg, beaten
100 g white breadcrumbs
vegetable oil, for shallow frying

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.

Nutrition Facts : Calories 328.2, Fat 4.6, SaturatedFat 1.2, Cholesterol 192.5, Sodium 1068.5, Carbohydrate 33.6, Fiber 3.4, Sugar 2.6, Protein 35.8

NORWEGIAN FISH CAKES

Norwegian Fish Cakes image

Traditional Norwegian Fish Cakes!! This recipe has been top secret for years, but it's time to share it! If made correctly, these are light and fluffy. I have tried many Fish Cake recipes, but this is my favorite. It is time consuming, but well worth the effort. Note: For the fish, I usually use all salmon, or 2 cups salmon and 1 cup halibut. You can use whatever variation you want. Just use good quality fish. If the fish is bad before you start, please don't blame me for a bad recipe. :)

Provided by wildeyeris

Categories Scandinavian

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 cups fish (salmon or halibut)
1/2 onion
1 (12 ounce) can evaporated milk (not sweet)
water
1 teaspoon nutmeg
3 eggs (beaten)
3 tablespoons cornstarch or 3 potato flour
1/8 cup melted butter
1 chicken bouillon cube
2 teaspoons salt
Crisco

Steps:

Make sure fish is patted very dry! If there is lots of excess water in the fish, the recipe will come out runny. This is key to the success of the recipe.
Grind fish and onion together in food processor or blender.
In a separate bowl, mix the can of milk and water together to form 2 ½ cups.
Slowly add the milk/water mixture to the blended fish. (Start with 1 cup of the mixture and blend.)
Move the fish mixture to a large mixing bowl or Kitchen Aide.
Slowly add more of the milk mixture to the fish. (If it starts to look too runny, do not add the whole milk mixture. It should hold its shape slightly)
Add the nutmeg, eggs and cornstarch, mix well.
Mix the melted butter and bullion cube until bullion is dissolved. Cool butter mixture completely.
Put the butter mixture and salt into the fish mixture. Mix until combined.
On medium heat, put Crisco in a frying pan and heat to medium heat. You don't need lots, just enough so cakes won't stick.
With two serving teaspoons, scoop out some of the fish mixture and drop into the frying pan. They should be about the size of a chicken nugget. When dropped into the pan, the mixture should somewhat hold its shape.
Fry a few minutes on each side until brown and cooked through the center.
To keep cakes warm, put finished fish cakes in a covered oven safe dish that has been coated with 1 teaspoons shortening. Turn oven on a low degree and keep finished fish cakes warm until the rest are finished cooking.
Fish cakes can be served with gravy of your choice. I prefer a chicken gravy with cornstarch and chicken bullion, but they are also nice with a brown or white gravy.