Best Salmon And Cod Cake Recipes

SALMON AND COD CAKE

Steps:

• For the salmon and cod cake: Preheat the oven to 350 degrees F. Lightly sprinkle the cod and salmon with salt, pepper and 2 tablespoons of the oil. Bake until cooked through, 4 to 5 minutes, then cool and place in a bowl. Add one-quarter of the panko, the mayonnaise, parsley, pimentos, zest and some salt and pepper. Mix together gently to prevent the fish from breaking too much. Form two 4-ounce patties. The cakes should be moist. Gently crust the outside of the patties with the remaining panko, which will prevent the patties from sticking to the pan.
• Heat the remaining 2 tablespoons grapeseed oil in a medium pan, then place the cakes in the oil and pan-fry until warmed through and the outside is nicely browned, 3 to 5 minutes.
• For the remoulade: Mixing together the mayonnaise, pickles, lemon juice, mustard, parsley, scallions and some salt and pepper.
• For the salad: In a large bowl, mix the frisee, green beans, lemon juice, apples, olive oil and some salt and pepper.
• Lay down the remoulade on the plate, place the fish cake on top, and then garnish with the lump crab and salad.

SALMON AND COD FISHCAKES

Steps:

• Bring the potatoes to the boil, adding a pinch of salt. Turn down heat and cook for 20 minutes. Drain and mash thoroughly to get rid of lumps. Add 4 tablespoons butter, salt and freshly ground pepper.
• Combine the oil, vinegar, salt and pepper in a small bowl to make a marinade. Dip the fish in it and wrap each piece in foil, with a sprig of parsley. Put parcels in fish kettle or on baking sheet. Add boiling water and steam for 10 to 12 minutes until the juices flow. Remove from silver foil and check for bones. Flake it into big chunks and combine with the mashed potatoes in a big bowl.
• In a frying pan, saute the chopped shallot, scallions, chives, parsley, fennel, dill, garlic and chile in 4 tablespoons butter and olive oil until soft. Combine with potatoes and fish. Cover with cling-film and leave to chill in refrigerator for 30 minutes, see Cook's Note*.
• Remove and form the fishcakes using a dessertspoon and pat them into shape. Dust with flour. Heat sunflower oil in frying pan until very hot and fry the cakes for 3 or 4 minutes on each side until golden brown. Dry them on paper towels.
• Garnish with parsley and slices of lemon.

SALMON AND COD FISH CAKES

Steps:

• Mayonnaise Relish.
• Combine all the ingredients together in a bowl and refrigerate until ready to use.
• Fish Cakes.
• In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
• Shape into patties, you will get about 6 large or 8 medium patties from this.
• Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
• Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
• Serve on buns or over salad as I did and top with relish.

COD FISH CAKES

Steps:

• Place the potatoes in a large pot of water, bring the water to a boil. Let the potatoes cook until they are almost tender.
• Add the fish to the pot and let the fish and potatoes cook until they are both soft. Drain well and transfer the potatoes and fish to a large mixing bowl.
• Add butter, onion, parsley, and egg to the bowl; mash the mixture together. Mold the mixture into patties.
• Heat oil in a large skillet over a medium-high heat. Fry the patties on both sides until golden brown. Drain on paper towels before serving.

SCOTTISH FISH CAKES

Steps:

• Marinate the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil.
• Boil potatoes until cooked, drain them and then bake them in the oven (at low heat) for 10 minutes.
• Mash the potatoes and (while potato is still hot) mix in the fish and the marinade.
• Set the mixture aside to cool down.
• When the mixture is cold, add the beaten eggs and mix in.
• Take handfuls of the mixture and shape into large egg-sized balls, flatten to about 1-inch-thick rounds.
• Bake under a hot broiler for 2 minutes.

SEAFOOD CAKES WITH HERB SAUCE

Steps:

• In a small bowl, combine the first eight ingredients; set aside 1/4 cup. Chill remaining sauce until serving., In a large bowl, combine the bread crumbs, peppers, onion, egg, parsley, chives and reserved sauce. Gently fold in scallops and salmon., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook seafood cakes in butter in batches for 2-3 minutes on each side or until golden brown. Transfer to ungreased baking sheets., Bake at 400° for 5-6 minutes or until golden brown. Serve with sauce. Garnish with additional peppers and chives.

LEMON-PARSLEY FISH CAKES

Steps:

• Preheat oven to 400 degrees. Place cod in a baking dish; rub with 1 tablespoon oil. Roast fish in oven until cooked through, 15 to 20 minutes. Let cool completely, then pat dry with paper towels. Flake with a fork.
• In a large bowl, combine cod, egg, scallions, mayonnaise, lemon juice, mustard, breadcrumbs, parsley, hot sauce, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Mix gently until ingredients just hold together.
• Form mixture into eight equal-size patties. Freeze on baking sheets until firm, then wrap each in plastic and store in resealable freezer bags, up to 1 month. Thaw before cooking.
• To serve the cakes: Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Cook cakes until golden brown, about 2 minutes on each side. Serve hot.

NORWEGIAN FISH CAKES

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.