Fish cakes are a delicious and versatile dish that can be made with a variety of ingredients. This recipe combines the flavors of fish, shrimp, and smoked salmon to create a truly unique and flavorful dish. The fish and shrimp are flaked and combined with a mixture of breadcrumbs, eggs, and seasonings, then formed into patties and pan-fried until golden brown. The smoked salmon adds a rich, smoky flavor to the fish cakes, making them the perfect appetizer or main course. Serve with a tartar sauce or your favorite dipping sauce for a complete meal.
Let's cook with our recipes!
THE BEST SALMON FISH CAKES
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
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 SHRIMP CAKES
This is a tasty and different salmon dish that you will definitely enjoy!!
Provided by Kelly
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Line a baking sheet with parchment paper.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in red onion and green bell pepper. Cook and stir until tender, 5 to 8 minutes. Transfer to a bowl, and mix with mayonnaise, Dijon mustard, Worcestershire sauce, and seafood seasoning.
- Melt 1 tablespoon butter in a skillet over medium heat. Place salmon and shrimp in the skillet, and cook until slightly opaque and coated with butter, about 2 minutes. Transfer to a large bowl.
- Place panko bread crumbs and 3 tablespoons butter in a microwave-safe bowl. Cook on High until butter is melted, about 20 seconds. Mix crumbs and butter, and season with garlic salt.
- Add the mayonnaise mixture 1 tablespoon at a time to moisten the salmon and shrimp mixture. Mix breadcrumb mixture, 1 tablespoon at a time, into the bowl with the salmon and shrimp mixture, just until the ingredients are easily formed into cakes. Form 6 4-inch cakes, and place on the prepared baking sheet.
- Broil salmon and shrimp cakes in the preheated oven until golden brown, 7 to 10 minutes, turning once.
Nutrition Facts : Calories 317.5 calories, Carbohydrate 16.1 g, Cholesterol 112.6 mg, Fat 20.3 g, Fiber 0.3 g, Protein 20.9 g, SaturatedFat 7.3 g, Sodium 1109 mg, Sugar 1.1 g
FUNCO'S SALMON FISH CAKES
I fish in Alaska every year and always bring back several hundred pounds of salmon filets. I will start sharing my favorite salmon recipes with you. I've been collecting recipes from Alaskans for years. Salmon Fish Cakes is a family favorite.
Provided by FUNCO
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 2h
Yield 16
Number Of Ingredients 15
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two in a large mixing bowl. Mash until no lumps remain, then refrigerate until cold.
- While the potatoes are cooking, place the salmon fillets into a wide, shallow pan, and cover with lightly salted water. Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, and cook until the salmon flakes easily with a fork and is opaque in the center, about 10 minutes. Drain the salmon, and refrigerate until cold.
- Stir the bread crumbs, red pepper flakes, and garlic powder together in a bowl; set aside. Stir the eggs, onion, celery, green onion, bell pepper, parsley, and garlic into the mashed potatoes. Shred the chilled salmon with your fingers and place into the bowl with the mashed potatoes. Season to taste with salt and pepper, and gently stir the mixture until just blended. Divide into 1/4 cup portions, and shape into 1/2 inch thick patties. Carefully press the fish cakes into the seasoned bread crumbs, and place onto a plate - do not stack.
- Heat the butter and oil in a large skillet over medium heat. Cook the fish cakes in batches until the bread crumbs are golden brown on both sides, and the fish cakes are hot in the center, 3 to 4 minutes per side.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 16.8 g, Cholesterol 77.1 mg, Fat 18.9 g, Fiber 1.8 g, Protein 15.7 g, SaturatedFat 5.9 g, Sodium 184.7 mg, Sugar 2 g
EASY, STEP BY STEP POTATO AND SALMON FISH CAKES
A great idea for a weeknight meal. Full of protein and something the whole family will love!
Provided by Christina Conte
Categories Fish & Shellfish
Time 25m
Number Of Ingredients 8
Steps:
- Put the mashed potatoes, salmon, egg, salt, pepper and parsley together in a bowl.
- Mix all the ingredients together using a fork to break up the fish, then form into patties (if the mixture is too soft, refrigerate for an hour or so before shaping).
- Dip patties into beaten egg, then coat in the breadcrumbs.
- Place on a baking sheet, and continue until the remaining mixture is finished.
- Fry gently over medium heat until golden brown on both sides, adding oil as needed.
- Place on paper-towel lined sheet to absorb the excess oil. Serve as desired.
Nutrition Facts : Calories 272 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 30 grams protein, ServingSize 2, Sodium 0 milligrams sodium, Sugar 0 grams sugar
SHRIMP AND SALMON CAKES
Steps:
- For the sauce:
- In a medium saucepan over medium heat, add the red pepper, onion, vinegar, water, sugar and salt. Simmer until the liquid is reduced to half. Let cool, transfer to a blender and puree. Add the mayonnaise and mustard and stir to combine. Set aside.
- For the cakes:
- Add the oil to a large saute pan over medium heat. Stir in the onion and pepper and saute until soft. Add the shrimp and cook until the shrimp turns pink. Let it cool, then add the remaining ingredients and mix gently. Do not over mix. Form the mixture into 8-ounce balls, then flatten them into patties.
- Heat the grill or griddle to high.
- Grill the patties on both sides until heated through. Transfer to a serving platter and serve with the red pepper sauce.
SMOKED HADDOCK FISH CAKES (FINNAN HADDIE AND POTATO CAKES)
Crispy fish cakes made with smoked haddock and mashed potatoes will be a family favorite in no time!
Provided by Christina Conte
Time 35m
Number Of Ingredients 10
Steps:
- Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
- Remove the fish and bring the milk to a boil.
- Add the haddock again, reduce the heat and simmer for 4 minutes.
- Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
- Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
- Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
- Place on a cookie sheet and place in the fridge for about 15 minutes.
- Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
- Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
- When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!
Nutrition Facts : Calories 362 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 12 grams fat, Fiber 3 grams fiber, Protein 31 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 2 patties, Sodium 1637 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
SMOKED SALMON FISH CAKES
I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.
Provided by Kevin Young
Categories < 60 Mins
Time 1h
Yield 8 cakes
Number Of Ingredients 13
Steps:
- Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
- Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
- Divide mixture into eight portions and form into balls.
- Flatten each ball to about 1 inch thick.
- Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
- Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
- You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.
Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6
FISH CAKES WITH SHRIMP AND SMOKED SALMON
Steps:
- Steam potatoes until tender, about 10 minutes. Transfer potatoes to large bowl and mash. Steam fish until cooked through, about 10 minutes. Transfer fish to plate; cool 5 minutes. Flake fish and add to potatoes. Mix in shrimp, smoked salmon, green onions, dill and lemon peel. Season to taste with salt and pepper. Using about 1/3 cupful at a time, shape fish mixture into 12 balls; flatten into 1/2-inch-thick cakes. Place bread- crumbs in shallow bowl. Coat each cake with breadcrumbs, pressing to adhere.
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Working in batches, sauté fish cakes until brown and heated through, adding more oil as needed, about 3 minutes per side.
- Divide fish cakes among 4 plates. Serve with lemon wedges.
BLUE CRAB AND SALMON GRIDDLE CAKE WITH SMOKED SALMON AND ROASTED SERRANO CHILE BUTTERMILK SAUCE
Steps:
- For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
- For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.
- For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Make sure the salmon is cooked through before adding it to the fish cakes.
- Don't overmix the fish cakes, or they will become tough.
- Gently fry the fish cakes over medium heat so that they cook through without burning.
- Serve the fish cakes with your favorite dipping sauce, such as tartar sauce or remoulade.
Conclusion:
Fish cakes with shrimp and smoked salmon are a delicious and easy-to-make appetizer or main course. They are perfect for a party or potluck, and they can also be served as a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love