fish cake

A simple and really tasty fishcake recipe that's easy for the kids to help out with. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Have fun!

Salmon fishcakes

g peas

potatoes

½ a bunch of fresh chives (15 grams)

salmon

lemon

flour

olive oil

https://www.youtube.com/watch?v=hsIeJQBs_QY

The classic fish and potato patties are cooked to a crispy, golden brown. This Fish Cake Recipe is perfect for fish Friday's.

Fish Cakes Recipe Air Fryer Method

imitation crab meat ((or fish of your choice))

salt and pepper ((to taste))

Dijon mustard

tbsp chopped green onion

bread crumbs ((for coating))

cooking spray

Prepare

Take about 2 large potatoes. Peel, cut and boil until tender. Once cooked, drain and mash (enough to make 10 ounces). Set aside.

Combine

In a food processor combine the fish, salt, pepper, and egg. Pulse 3-4 times until smooth.&nbsp;

Place the fish mixture, mashed potatoes, mustard and green onion in a large bowl. Combine with a rubber spatula.

Place the breadcrumbs in a shallow dish (with a rim).

Divide

Form

Form each portion into a patty. (Roll into a ball, and lightly press to form a thick patty).

Coat

Coat each patty on all sides with the breadcrumbs.

Cool

Place the patties on a plate, cover with plastic wrap and place in the fridge for at least 30 minutes to chill.

To Make the Fish Cakes:

Remove

Place them in the cooking basket of your air fryer. Depending on your model, you may have to cook these in 2 batches if they don't all fit in the basket.

Spray

Spray them lightly with cooking spray on both sides.

Cook

Place in the air fryer and cook for 10-15 minutes (or until golden brown). I turned the patties over around the 1/2 way mark.

Serve

To Cook the Fish Cakes:

https://embed.mediavine.com/videos/yeipoekls9v4x0jn5y1o

The classic fish and potato patty cooked to a crispy, golden brown in the air fryer.

Chunks of leftover roast pork work well in place of the prawns here.

Chilli prawn and sesame fried rice recipe

prawns,

tsp sesame oil

(80 milliliters) oyster sauce

tbs peanut oil, plus extra for brushing

onion, finely chopped

(45 grams) finely chopped ginger

garlic cloves, finely chopped

tsp dried chilli flakes

(about 580 grams) cooked jasmine rice or other long-grain rice

fried fish cake, sliced, (optional; from Asian food shops)

tbs Asian plum sauce,

eggs, lightly beaten

shiso leaves

sesame

A tummy warming soup that makes you feel so good all the way. This soup stock can also be used to make noodle soups and added to tteokbokki instead of water for extra flavor.

Fish Cake Soup (Odeng Soup)

water

oz dried anchovies ((a handful))

Korean radish ((mu))

0.5 oz Dried Kelp ((Dashima

tsp sea salt

Korean soup soy sauce ((Guk ganjang))

tsp cooking sake

fish cake ((approx 20 oz / 567 g))

onions

chrysanthemum leaves ((ssukat))

Peel and cut Korean radish (mu) in big chunks to weigh about 5-6 oz (150 g).

In a large pot, add 6 cups water, cut radish, a handful of dried broth anchovies (gukmul myeolchi 국물멸치) and one large piece of dried kelp (dashima 다시마).

Simmer for 30 minutes. Remove dried kelp and anchovies. Leave the radish or cut into smaller pieces so it can be served with the fish cakes.

Season broth with mirin, salt and gukganjang.

Chop green onions. If you have ssukat (chrysanthemum leaves), rinse and break or cut into smaller pieces.

Add fish cakes and simmer for another 10 minutes. The fish cakes I am using are the skewered kind called Odeng Kkochi 오뎅꼬치 but you can use any other kind of fish cake. See above for the kind I used.

Serve in a bowl. Garnish with green onions and ssukat. Also serve soy sauce and yellow mustard or wasabi. Odeng tastes great when dipped in soy sauce mixed with mustard or wasabi.

This Korean Stir-Fried Fish Cake is a popular side dish served at Korean restaurants and extremely easy to prepare at home!

Korean Stir-Fried Fish Cake (Eomuk Bokkeum)

oz fish cake (cut to 2" long strips)

onion (thinly sliced)

garlic (minced)

scallion (cut to 2" pieces)

carrot (cut to 2" matchsticks)

3.5 tbsp light soy sauce

mirin

tbsp sugar

tsp black pepper

tsp sesame seeds

tbsp neutral oil

Cut fish cake into 2&quot; long strips and slice the vegetables and set aside.

In a small bowl, mix together light soy sauce, mirin, sugar, and black pepper.

Heat 2 tbsp of neutral oil in a non-stick pan over medium high heat. Add the garlic, onion, scallions, and carrot and stir fry for 1 minute until softened.

Add the sliced fish cake and stir-fry for 1 minute. Immediately add the premixed sauce and stir to combine.

Continue cooking for 1-2 minutes until the sauce has absorbed. Garnish with sesame seeds and enjoy!

Mary Berry adds just enough spice to her fishcakes to make sure the delicate flavour of the crabmeat shines through. Serve them with a simple tomato salsa for a tasty supper. 

Crab and cod fish cakes with tomato salsa

500 grams/1lb 2 ounces cod loin, skinned

spring onions, finely chopped

tbsp full-fat mayonnaise

130 grams/4¾oz dressed crab

parsley

hot pepper sauce,

100 grams/3½oz Japanese panko breadcrumbs

butter,

tbsp oil

salt and black pepper

tomatoes, deseeded, diced

red onion, finely chopped

tbsp white wine vinegar

Chikuwa Isobeage - fried fish cake coated with tempura batter - are a classic beer food in Japan. With a crispy exterior and toothsome mouthfeel, they make the best snack or side to go with anything!

Chikuwa Isobeage

chikuwa (fish cake) ((5.6 oz, 160 g))

neutral-flavored oil (vegetable, rice bran, canola, etc.)

Tbsp all-purpose flour (plain flour)

½ tsp kosher salt (Diamond Crystal; use half for table salt)

Gather all the ingredients.

In a medium bowl, combine tempura ingredients except for water. Mix well with chopsticks.

Gradually add water and roughly mix with chopsticks. We do not want to activate the gluten in the batter, so do not over-mix. It&#039;s okay to have lumps in the batter.

Cut the chikuwa in half lengthwise. If you like, cut each halves in half or thirds.

Add the chikuwa in the batter and coat well.

To Prepare Tempura Batter

In a large frying pan, heat the oil on medium heat. When it&#039;s hot, place chikuwa in the pan. Do not crowd.

Shallow-fry until the bottom side is nice golden brown, then flip to cook the other side. Roughly 1 minute on each side as chikuwa is already cooked. Drain excess oil on a paper towel or wire rack and serve immediately. I like to sprinkle flake salt to intensify the flavor.

To Shallow Fry

You can store the leftovers in an airtight container and store them in the refrigerator for up to 3 days and in the freezer for 2 weeks. I recommend reheating them in the oven or toaster oven for a crispy texture.

To Store

Chikuwa Cucumber is one of the easiest and quickest dishes you can make in order to fill up the empty space in your bento box. You can also use blanched okra.

Chikuwa Cucumber

cucumbers

chikuwa (fish cake) ((5 pieces))

Cut the cucumber to the length of the chikuwa fish cake. Peel cucumber skin in a stripe pattern.

Cut the cucumber into thin sticks so that they will fit the chikuwa hole. If your cucumber has many seeds, remove them. Stuff the cucumber stick inside chikuwa.

Cut each chikuwa cucumber in thirds or quarters. You can also cut diagonally for the look.

Quick to cook and super-tasty, these versatile fishcakes are great at any time of day.

Quick fish cakes

500 g skinless cod, haddock

Maris Piper (250 grams)

green herbs,

mayonnaise eggs

Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions.

Salmon Fishcakes

parsley (chopped)

lemon (juice only)

sea salt and black pepper

tsp dijon mustard

g flour

eggs (beaten)

breadcrumbs

Put the potatoes in a pan of boiling water and simmer for 12 minutes, until soft enough to mash.

Meanwhile, place the salmon fillets under the grill (broiler) and cook for around 8 minutes minutes, until the salmon is cooked through.

Once the salmon is cooked through, flake using a fork and put in a mixing bowl.

Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper.

Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb.

Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Flipping carefully half way.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1593459032/egehnye8b0pkea7y8kiy.mp4

This is a really simple recipe for Salmon Fishcakes that kids will love. A great way to get more fish in your diet, with minimal ingredients and ready in under 20 minutes.

These hot little cakes are gorgeous - the richness of the smoked mackerel is perfectly balanced by sweetness and spice. 

Smoked mackerel croquettes with chilli jam

75 grams/3 ounces caster sugar

red chillies, roughly chopped

plum tomatoes, roughly chopped

lime leaves

lemongrass stems, tough outer leaves removed, finely chopped

ginger

garlic cloves, peeled, left

shallots,

tbsp Thai fish sauce (nam pla)

milliliters/1½fl oz sesame oil

milliliters/2fl oz dark soy sauce

tbsp clear honey

limes, juice and zest

110 grams/4 ounces crème fraîche

potato

red chilli, finely chopped

tsp medium curry powder

lime, juice only

eggs,

vegetable oil,

These tinned salmon fishcakes are perfect for a family-friendly dinner or summer lunch; you can make them up to a day ahead. Don’t be tempted to use fresh salmon: tinned salmon blends better with the other ingredients and packs more of a flavour punch – this is almost a store-cupboard supper.

Each serving provides 665 kcal, 28g protein, 60g carbohydrates (of which 4g sugars), 34g fat (of which 6g saturates), 5g fibre and 1.1g salt.

Tinned salmon fishcakes

potatoes,

grams/3½oz frozen peas

unwaxed lemon, zest only (optional)

spring onions, finely sliced

mayonnaise

grams/1¾oz plain flour, plus extra for dusting

grams/3½oz breadcrumbs

tbsp vegetable, sunflower

unsalted butter,

Japanese Clear Soup or Osumashi features a simple dashi-based broth lightly seasoned with soy sauce and salt. The key to making this elegant soup is to add colorful ingredients that you can easily switch up depending on what&#039;s in season. Here, I added kamaboko fish cake slices, mitsuba leaf, shiitake mushrooms, and flower-shaped fu (wheat gluten). The soup broth&#039;s deep, clean taste allows the flavors of the seasonal ingredients to shine through.

Japanese Clear Soup (Osumashi)

dashi (Japanese soup stock; click to learn more)

kamaboko (fish cake) ((skip

fu (wheat gluten) ((skip for GF))

mitsuba (Japanese parsley)

kombu (dried kelp) ((4 inches x 4 inches, 10 cm x 10 cm))

katsuobushi (dried bonito flakes)

Sometimes, life happens and you just don&#39;t have 20 minutes to make dashi from scratch. On those occasions, you can use a Dashi Packet or Dashi Powder.

Before You Start...

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The most viewed fish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon fishcakes

Fish Cakes Recipe Air Fryer Method

Chilli prawn and sesame fried rice ...

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Korean Stir-Fried Fish Cake (Eomuk ...

Crab and cod fish cakes with tomato...

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Quick fish cakes

Salmon Fishcakes

Smoked mackerel croquettes with chi...

Tinned salmon fishcakes

Japanese Clear Soup (Osumashi)

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The most viewed fish cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine