Spices and Seasons – Tripple Herb Fish Cakes

0

IMG_5389This recipe is about simple and pleasing flavors. The basic recipe is relatively light tasting and while I like to enjoy these fish cakes as a weeknight dinner for all, they can be shapes smaller for an appetizer. I find fishcakes, or any cakes for that matter a great way to get an assortment of ingredients together in a compact and flavorful package. In this case, the simple plain taste of the potato offers a good base to show case the three herbs all of which team up well together to balance the rich and mellow taste of the salmon. I personally have noticed that people tend to either love or be indifferent to salmon, so if that is really not your fish of choice any firm fleshed fish such as cod or halibut would also work for this recipe. If you are looking for a vegetarian version, you might want to try mincing mushrooms to see how they work in this recipe.

The panko crumbs here are as integral to the recipe as are the herbs, the herbs here offer the flavor and the crumbs the light tasting finish. This recipe does require a little planning since chilling the cakes in the refridgerator before frying goes a long way in helping the cakes to bind. If you do not believe me, look at this chef’s tip and it is my mother’s tip, too!.

It is important to note, that panko crumbs cook up very quickly so, it is important to be vigilant to ensure an even brown coating without burning the cakes. It has taken me some time to get used to working.

Spices and Seasons – Tripple Herb Fish Cakes

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 5 minutes

Yield: Makes about 8 fish cakes

A flavorful recipe for fishcakes using salmon and three herbs - chives, cilantro and thyme

Ingredients

    To poach the fish
  • Water for poaching the fish
  • A splash of soy sauce
  • A few slices ginger
  • 1 pound of fish fillets (I used salmon)
  • For the fish cakes
  • 2 medium sized russet or Idaho potatoes, cooked, peeled and coarsely mashed
  • 11/2 teaspoon salt or to taste
  • 1 tablespoon ginger paste
  • 1 teaspoon red cayenne pepper
  • ¾ cup minced chives
  • 2 tablespoons minced cilantro
  • 1 tablespoon minced thyme
  • 1 egg beaten
  • 1 cup of panko breadcrumbs
  • Oil for frying

Instructions

  1. 1. In a large pan or pot add the water, ginger and the soy sauce and bring to a simmer. Add in the fish and cook for about 5 minutes, until the fish is cooked through.
  2. Drain well in a colander.
  3. Place the fish in a mixing bowl.
  4. Add in the potatoes, salt, ginger paste, red cayenne pepper, chives, cilantro and thyme and mash and mix well.
  5. Shape the mixture into 3 inch cakes.
  6. Dip the cakes into the beaten eggs and coat well with the panko breadcrumbs.
  7. Chill the cakes for about 20 minutes up to an hour.
  8. In a large pan, heat a neutral oil such as canola until well heated (test this with a breadcrumb, which should sizzle and rise to the top).
  9. Place about 4 to 5 of the cakes in a single layer without crowding the pan, cook for about 2 to 3 minutes on each side and turn carefully. Cook on the second side until golden brown and then serve with your favorite condiment.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://food.lohudblogs.com/2013/05/20/spices-and-seasons-tripple-herb-fish-cakes/

 

Share.

About Author

Rinku Bhattacharya, the Spices & Seasons blogger, loves meshing seasonal produce with fresh spices. Most of her recipes are inspired by her Indian heritage, and her cooking is practical, easy and well suited for a busy lifestyle on the go. As a mother with two young children, her recipes are also usually balanced and kid-friendly. Rinku is the author of the blog, Spice Chronicles (formerly,Cooking in Westchester), where she shares her life experiences and original recipes. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past nine years. Rinku is the author of two cookbooks: The Bengali Five Spice Chronicles an award winning (Gourmand 2013) cookbook that highlights culture, memories and recipes from her childhood transformed where needed for her Lohud kitchen and Spices and Seasons that marries Indian flavors with local and seasonal produce. Rinku can be found on Facebook, Twitter, and Pinterest and is also a contributor for Zester Daily.

Leave A Reply