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.
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Colin Loree
[email protected]Overall, I thought these fish cakes were just okay. They weren't bad, but they weren't anything special either.
isaac easydestiny
[email protected]The fish cakes fell apart when I tried to flip them in the pan. I think I might have overmixed the filling.
anis ask
[email protected]The fish cakes were a bit bland. I think I'll add some more spices next time.
Lal Ghani
[email protected]The fish cakes were a bit too oily for my taste. I think I'll try using less oil next time.
Phuti Pinky Moloto
[email protected]I've never made fish cakes before, but this recipe was easy to follow and the results were delicious. I'll definitely be making these again.
md rajibmasud
[email protected]These fish cakes are a bit time-consuming to make, but they're definitely worth the effort. They're perfect for a special occasion meal.
alim vai
[email protected]I'm not a huge fan of fish, but these fish cakes were surprisingly good. The smoked salmon added a nice richness to the flavor.
Harper Queen
[email protected]These fish cakes are a great way to get my kids to eat fish. They love the crispy coating and the flavorful filling.
Joshiboy1952
[email protected]I made these fish cakes for a potluck and they were gone in minutes. Everyone loved them!
Lujain
[email protected]These fish cakes are so versatile. I've served them with tartar sauce, lemon wedges, and even a spicy mayo dipping sauce. They're always a crowd-pleaser.
Luka Goderdzishvili
[email protected]I added a bit of chopped green onion and red pepper to the fish cakes for extra flavor. They were a big hit with my family.
Sunvir Haidar
[email protected]The fish cakes were easy to make and tasted great. I especially liked the crunchy panko breadcrumb coating.
Danelle stone
[email protected]I've made these fish cakes several times now and they always turn out perfect. They're a great way to use up leftover fish and shrimp.
Jy Oti
[email protected]These fish cakes were a hit at my dinner party! The combination of shrimp and smoked salmon gave them a unique and delicious flavor.