FISH CAKES..

by Ted Peterson
This web page is on fish cakes. There are 5 different ones listed and on some of them you can use some other fish in place of the fish listed. All except the last one will use potatoes.
If you let me know of a good recipe that would go in this set, I can add to this web page. Use the e-mail address at the end of this page.
GENERAL FISH CAKES.
2 cups mash potatoes.
1 tablespoon fine grated onion.
Ground pepper.
Ground ginger.
Salt to taste.
1 2/3 cups cooked fish. (See Note)
Tomato sauce (if wanted. see note)
The fish can be almost any fish. Use the fish but not the bones or skins.
Mix all the items except the tomato sauce. Make into fish cakes about 2 1/2 inch diameter and 1 1/4 inch thick. Saute in butter until golden brown. Garnish with tomato sauce if wanted.
HADDIE CAKES.
1 egg.
1 1/2 cup mash potatoes.
1/2 teaspoon ginger.
Salt for potatoes.
Butter for potatoes.
Pepper to taste.
1 1/2 cups cooked haddie fish.
Season the potatoes with the salt and pepper for your taste and add butter. Combine the fish, mash potatoes .
Add the well beaten egg and the ginger.
Form into flat cakes and saute in butter until nicely browned on both sides.
COD CAKES.
1 egg.
1 1/2 cups mash potatoes.
1 lb codfish.
Mix the mash potatoes and the codfish with a wire masher and then add the egg and then beat the mixture with a fork.
Take a tablespoon of this and drop into a deep fat cooker or a frying pan with a large amount of fat. You then have codfish cakes.
SALMON CAKES.
2 1/4 cups mash potatoes.
1 teaspoon paprika.
1 beaten egg.
1 1/4 teaspoon salt.
1 1/4 tablespoon grated onions.
1 can salmon ( or 1 lb. )
Also have flour, bread crumbs, salt, pepper handy)
Mash the salmon, potatoes, paprika, salt & pepper together and then chill, and then make into small cakes.
Roll this mixture in flour, dip in the beaten egg and then roll in bread crumbs, and then chill for over 1 1/2 hour.
Deep fry or in a frying pan until brown.
CRAB CAKES.
This is not a fish but it come from ths same part of the store. Also you will not use any potatoes with this.
4 tablespoons chopped parsley.
1 lb crabmeat.
1 tablespoon butter.
1 cup chopped onion.
3 eggs.
1 teaspoon salt.
1 1/4 teaspoon mustard
1 cup bread cruumbs.
Cream.
Flour.
Cook the onions in the butter until transparent and then add the bread crumbs and blend well.
Add the above mixture with the crabmeat, eggs and all the seasonings.
When this is mixed, add just enough cream to bind the mixture so that you can shape into cakes.
Roll in butter and then cook until they are browned on both sides and are cooked through out.
Good Luck.
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