Best Spicy Salmon Coriander Fish Cakes Recipes

Teisennau Eog Dyfrdwy (Welsh Salmon Fish Cakes). image

Provided by CarrolJ

Categories < 60 Mins

Time 45m

Yield 8 fish cakes, 4-6 serving(s)

Number Of Ingredients 9

8 ounces salmon (poached & flaked)
1 tablespoon chives (chopped)
1 lb potato (peeled)
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter
1 tablespoon lemon zest
1 tablespoon parsley (chopped)
1 -2 tablespoon oil

Steps:

Boil the potatoes until tender.
Mash well with 1 Tablespoon of the butter and mix in the salmon, parsley, chives and lemon zest.
Season to taste with salt and pepper.
Turn out onto a floured surface, divide into 8 portions and shape into cakes.
Fry in 2 Tablespoons butter mixed with oil until golden brown on each side. Drain on kitchen paper.
Serve as a starter on a bed of lettuce with soured cream and chive dressing or as a main course garnished with parsley and lemon wedges.

Nutrition Facts : Calories 260.8, Fat 14.1, SaturatedFat 6.3, Cholesterol 52.4, Sodium 688.1, Carbohydrate 20.2, Fiber 2.7, Sugar 1, Protein 13.8

Spicy Thai Fish Cakes image

Provided by PetsRus

Time 17m

Yield 12-16 cakes

Number Of Ingredients 9

1 lb white fish fillet
1 red chili peppers or 1 green chili pepper, de-seeded and chopped finely
2 ounces green beans, chopped very finely
2 spring onions, chopped finely
2 tablespoons coriander leaves, and roots chopped finely
1 tablespoon Thai fish sauce
4 -5 fresh kaffir lime leaves, finely shredded or 1 tablespoon fresh lime juice
1/2-1 tablespoon Thai red curry paste, more if you like it really hot
oil (for frying)

Steps:

Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
Remove from the food-processor bowl to another dish.
Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
Leave them in the fridge, covered, to firm up for an hour or more.
When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
Drain on paper kitchen towel.
Serve with a Thai dipping sauce**There several recipes on the site.

Spicy Salmon & Coriander Fish Cakes image

Provided by BonusMeals

Categories European

Time 1h

Yield 12 cakes

Number Of Ingredients 16

200 g whole meal bread
1 tablespoon paprika
1 kg salmon (cooked, steamed or poached or whatever leftovers you have)
1 kg potato
1 kg sweet potato
100 g feta
2 medium onions (chopped)
2 garlic cloves (finely chopped)
1/2 lemon (juice plus grated rind)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 red chili pepper (finely chopped)
1 bunch coriander (chopped)
1 egg
salt & pepper
2 teaspoons dried crushed red pepper flakes (to taste when forming the cakes) (optional)

Steps:

Peel the potatoes and sweet potato and place in a large microwaveable bowl. Add the lemon juice and 1/4 of the chopped coriander, cover with cling film and microwave on full for 10 minutes / until cooked. (Add a little extra water if required).
Whilst the potatoes are cooking, gently fry the onion, garlic, chilli, grated lemon zest & coriander in half the oil until the onions are translucent.
Break up the bread and place in a food processor and blitz into breadcrumbs, adding the Paprika.
Mash the potatoes adding the remaining olive oil and all of the butter.
Stir the fried ingredients, remaining coriander, crumbled feta and egg into the mash. (Add salt and pepper to taste).
Form cakes of your preferred size (If the mixture is too wet to easily form into cakes, add some of the breadcrumbs to improve consistency) and cover with breadcrumbs.
Either fry gently for 5 minutes each side or place on a baking tray and bake on 180Cm, turning once, for 10-15 minutes (or until lightly browned).