Monday, March 28, 2011

Fish and Potato Cake Recipe

These were tasty. I had a left over piece of salmon, and 2 pieces of pollock so I used it all. Use whatever fish you like. I made them flat but you could make them thicker if you wanted to.

12 fish cakes

12 oz fish, steamed
1 large potato, boiled, cooled and grated (about 1 1/2 cups grated)
1/3 cup grated carrot
1/4 cup minced onion
2 eggs
1/3 cup whole wheat breadcrumbs
1 teaspoon Old Bay seasoning
1 tablespoon dried dill
Canola oil for frying
Lemon and orange slices for garnish

Use two forks to break the cooled fish into flakes. Set aside.

In a bowl, combine all other ingrediens except oil. Add fish. Form into 12 cakes (about 1/4 cup of the mix per cake should do) and flatten them a bit. Chill for about 1/2 hour.

Heat oil in a large pan over medium. Place fish cakes in the pan a few at a time. Cook for 3-5 minutes until the bottoms are nice and golden. Flip and cook the other side for another 3-5 minutes. Repeat for remaining fish cakes. Serve with Tartar Sauce, lemon and orange slices.


Tip: You may feel like these won't stick together but once you brown the first side they'll be fine. You can take an extra step if you want them crispier and bread the outside before you fry them.

- fish and potato cakes -

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