Best Salmon And Cod Fishcakes Recipes

SALMON AND COD FISH CAKES

Salmon and Cod Fish Cakes image

I had a little salmon and cod to use up, not enough to make a meal out of either, so I came up with this recipe the other night, to use them both together. We really enjoyed them served over salads and I made a tangy mayonnaise relish to go over the top of the cakes which went well with them. The amounts listed below for the fish are just what I had in my fridge and I am sure could be adjusted slightly.

Provided by The Flying Chef

Categories < 60 Mins

Time 35m

Yield 6-8 Patties

Number Of Ingredients 17

Ingredients

330 g salmon, cooked and flaked
370 g cod, cooked and flaked
1 stick celery, diced
1 small red pepper, diced (about 1/2 cup)
3 green onions, thinly sliced
3 garlic cloves, crushed
3 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
1/2 teaspoon cayenne pepper
3 medium eggs or 2 large eggs
panko breadcrumbs, flakes (I have not listed amount as I was not measuring I am guessing about 1/2-3/4 cup in total)
1/2 cup mayonnaise
3 tablespoons pickle relish
1 tablespoon lemon juice
2 teaspoons creamy mustard
1 green onion, finely sliced
1 tablespoon chopped chives

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.

Nutrition Facts : Calories 251.4, Fat 11.7, SaturatedFat 2.2, Cholesterol 138.8, Sodium 333.7, Carbohydrate 10.1, Fiber 0.9, Sugar 4.5, Protein 25.9

THE BEST SALMON FISH CAKES

The best salmon fish cakes image

A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients

Provided by Good Food team

Categories Dinner, Main course

Time 35m

Number Of Ingredients 12

Ingredients

450g floury potatoes, cut into chunks
350g salmon (about 3 fillets)
2 tsp tomato ketchup
1 tsp English mustard
zest ½ lemon, plus wedges to serve
1 heaped tbsp chopped parsley
1 heaped tbsp chopped dill
3 tbsp plain flour
1 egg, beaten
100g dried breadcrumb
4 tbsp sunflower oil
salad, to serve

Steps:

Heat the grill.
Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash.
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
Shape into 4 large fish cakes.
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
Serve with salad and lemon wedges.

Nutrition Facts : Calories 506 calories, Fat 23 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium

SALMON AND COD CAKE

Salmon and Cod Cake image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 30m

Yield 1 serving

Number Of Ingredients 23

Ingredients

4 ounces cod or other white fish
4 ounces salmon
Salt and freshly ground black pepper
1/4 cup grapeseed oil
1/2 cup panko breadcrumbs
2 teaspoons mayonnaise
1 teaspoon minced fresh parsley
1 teaspoon pimentos, diced
1 teaspoon lemon zest
2 ounces mayonnaise
1 ounce chopped dill pickles
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon chopped fresh parsley
1 teaspoon thinly sliced scallions
Kosher salt and freshly ground black pepper
1/3 cup frisee
1 tablespoon green beans
1 teaspoon lemon juice
1/3 Granny Smith apple, julienned
1 ounce olive oil
Kosher salt and freshly ground black pepper
1 ounce lump crab

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.