I am thinking that fish cakes might be a good way for me to include more
fish into my diet. Does anyone have a good fish cake recipe that's low
in fat and calories that I should consider?

Do you mean aside from salmon or crab patties??


Diane B.

In article .com>,
wrote:

> Do you mean aside from salmon or crab patties??

I mean like those breaded patties that some hot dog joints in Philly
used to serve on a roll with a hot dog, or alone. The recipe Yogi Gupta
posted seems like it might fill the bill. I will give that a try.

>I am thinking that fish cakes might be a good way for me to include more
> fish into my diet. Does anyone have a good fish cake recipe that's low
> in fat and calories that I should consider?

Not a recipe, per se, but I've done this befo

Canned salmon + egg (you could maybe use beaters? someone here must know if
they'd help bind as well as a regular egg) + Old Bay seasoning + bread
crumbs + chopped onion, and anything else you can think of. I play with the
amounts, but the fish is the dish. Make them patties, bake them until
they're at the desired temp. Not scientific, I know, but I throw it all
together, and it tastes great.

Jumping Jack Flash wrote:
>> I am thinking that fish cakes might be a good way for me to include
>> more fish into my diet. Does anyone have a good fish cake recipe
>> that's low in fat and calories that I should consider?
>
> Not a recipe, per se, but I've done this befo
>
> Canned salmon + egg (you could maybe use beaters? someone here must
> know if they'd help bind as well as a regular egg) + Old Bay
> seasoning + bread crumbs + chopped onion, and anything else you can
> think of. I play with the amounts, but the fish is the dish. Make
> them patties, bake them until they're at the desired temp. Not
> scientific, I know, but I throw it all together, and it tastes great.

Canned mackerel also works for patties, too; mash the fish. Add a beaten
egg; about 1/2 cup breadcrumbs, pepper, salt as desired, a little minced
onion, minced garlic, a few dashes of hot sauce. Form them into patties and
pan fry in canola oil until browned on both sides.

Jill

Whitefish cake
Ingredients
1. White fish or Cod: 1 pound Steamed and flaked
2. Shallots: 3 Tablespoons finely chopped.
3. Potatoes: 2 Medium size, Boiled, peeled, forked
4. Cilantro: 2 Tablespoon, washed, pick leaf discard stem, chop
5. Salt: ½ teaspoon or to taste
6. Cayenne powder: ¼ teaspoon or to taste
7. Egg: 1 slightly beaten
8. Nutmeg: ¼ teaspoon freshly grated
9. Bread crumbs: ¼ Cup
10. Canola oil: ¼ cup for frying

Method
1. Mix all the ingredients except bread crumbs and Canola oil. Let the
mixture rest in refrigerator for about one hour.
2. Form patties. Dust patties with breadcrumbs.
3. On a griddle heat a teaspoon of canola oil. Fry the patties till
underside starts to get brown about three minutes. Turn the patties
over and cook another 3 minutes.

I might have forgotten something somewhere. You got the idea

Yogi

Stan Horwitz wrote:
> I am thinking that fish cakes might be a good way for me to include
> more fish into my diet. Does anyone have a good fish cake recipe
> that's low in fat and calories that I should consider?

What type of fish do you like? Salmon patties are wonderful; crab cakes
(while not strictly "fish") are very tasty. I could go on but I'd like to
know what you like (other than ketchup) before I continue

Jill

In article >,
"jmcquown" > wrote:

> Stan Horwitz wrote:
> > I am thinking that fish cakes might be a good way for me to include
> > more fish into my diet. Does anyone have a good fish cake recipe
> > that's low in fat and calories that I should consider?
>
> What type of fish do you like? Salmon patties are wonderful; crab cakes
> (while not strictly "fish") are very tasty. I could go on but I'd like to
> know what you like (other than ketchup) before I continue

I am not sure, being as though I rarely eat fish. When I do eat fish,
its either tuna from a can (or packet), smoked salmon on bread with
cream cheese, or broiled scallops. I was thinking of those fish cakes
that they used to serve on hot dog rolls with a hot dog at Levis' in
Philadelphia when I was a kid. Those definitely did not have salmon in
them.

In article >,
says...
> I am thinking that fish cakes might be a good way for me to include more
> fish into my diet. Does anyone have a good fish cake recipe that's low
> in fat and calories that I should consider?
>

I get some cheap, boneless salt water fish fillets, dice them and put them
through the grinder (mincer). Mix with egg and breadcrumbs, much as you'd make
meatloaf or rissoles. I like to include a pinch of tarragon, & salt, maybe
pepper - whatever makes you happy. Form thin patties (about 1/2" thick) and fry
on medium heat for a few minutes each side until cooked through.
I like to serve them with sauce remoulade (don't double up on tarragon though).

-P.

--
=========================================
firstname dot lastname at gmail fullstop com

Peter Huebner wrote:

> In article >,
> says...
>
>>I am thinking that fish cakes might be a good way for me to include more
>>fish into my diet. Does anyone have a good fish cake recipe that's low
>>in fat and calories that I should consider?
>>
>
>
> I get some cheap, boneless salt water fish fillets, dice them and put them
> through the grinder (mincer). Mix with egg and breadcrumbs, much as you'd make
> meatloaf or rissoles. I like to include a pinch of tarragon, & salt, maybe
> pepper - whatever makes you happy. Form thin patties (about 1/2" thick) and fry
> on medium heat for a few minutes each side until cooked through.
> I like to serve them with sauce remoulade (don't double up on tarragon though).
>
> -P.
>

I agree remoulade is good, have you tried gribiche? a sort of cooked egg
yolk mayo?
---
JL

Stan Horwitz wrote:
> I am thinking that fish cakes might be a good way for me to include more
> fish into my diet. Does anyone have a good fish cake recipe that's low
> in fat and calories that I should consider?

Fish cakes usually start with cooked fish and add things like mashed
potatoes, eggs and breadcrumbs. More often than not, they are then
fried, sometimes with a batter coating. So they're going to be higher
in fat and calories than the original fish, as a general rule. Is that
okay? -aem

"aem" > wrote in message
oups.com...
>
> Stan Horwitz wrote:
>> I am thinking that fish cakes might be a good way for me to include
>> more
>> fish into my diet. Does anyone have a good fish cake recipe that's low
>> in fat and calories that I should consider?
>
> Fish cakes usually start with cooked fish and add things like mashed
> potatoes, eggs and breadcrumbs. More often than not, they are then
> fried, sometimes with a batter coating. So they're going to be higher
> in fat and calories than the original fish, as a general rule. Is that
> okay? -aem
>
This is our favorite.

-= Exported from BigOven =-

Helen's Salmon Fish Cakes

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Main, Fish

-= Ingredients =-
1 Egg ; lightly beaten
1 cup Day-old seasoned mashed
Potatoes
-1 3/4 ounce Salmon ; drained and flaked
1 tablespoon Fresh lemon juice
1 d Hot sauce
1/8 teaspoon Paprika
1 teaspoon Very finely chopped onions
1/4 teaspoon Salt
1/8 teaspoon Freshly ground black pepper
1/4 cup Dried bread crumbs
-COATING-
1 Egg ; beaten
1/2 cup Bread crumbs

-= Instructions =-
Combine one beaten egg with the potatoes, salmon, lemon juice, onions,
salt, black pepper, hot sauce and paprika in a mixing bowl. Mix gently
so as not to mash the salmon. Add about one-fourth cup of the bread
crumbs to the mixture and again mix gently. The mixture should be able
to hold together so that you can form the mixture into balls or patties.
Form the mixture into two-inch patties using metal icecream scoop as
measure. Dip the balls in the remaining beaten egg, and then dredge
them in the remaining one-half cup of bread crumbs. Chill the
croquettes in the rerfrigerator for at least one hour. Heat some oil in
a deep frying pan. fry fishcakes for about five minutes, or until they
are golden brown. Drain on paper towels. Serve warm. Makes six fishcakes.
May be kept warm in oven. Excellent! Recipe by H Peagram Note:
tried recipe using crab on 10/09/01 and I didn't like the results.
Per Serving (excluding unknown items): 75 Calories; 1g Fat (10.4% calories
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 1744mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 1/2 Fruit; 0 Fat.Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


MoM

CHI-MUM wrote:

>
> This is our favorite.
>
> -= Exported from BigOven =-
>
> Helen's Salmon Fish Cakes
>

Thanks, saved to file.
---
JL

Interesting that no one has mentioned salt cod. Around here fish cakes
= salt cod. My fish cakes have only 4 ingredients.

Salt cod
Potatoes -- boiled & mashed without adding anything
Onion (or green onion)
Pepper
Some folk add parsley.

Using salt cod of course requires bringing it back to an acceptable
level of saltiness. Done usually by soaking overnight (if using solid
cod) or by doing a bring to a boil/simmer/drain and repeating until
palatable.

Once cod has cooled, flake it (or put through the food processor). Mix
with potato, onion & pepper. Form into patties & fry in butter. Can
be rolled in flour first but it's not necessary.

That is normally my Ash Wednesday/Good Friday suppers.

Gabby

"Gabby" > wrote in message
oups.com...
> Interesting that no one has mentioned salt cod. Around here fish cakes
> = salt cod. My fish cakes have only 4 ingredients.
>
> Salt cod
> Potatoes -- boiled & mashed without adding anything
> Onion (or green onion)
> Pepper
> Some folk add parsley.
>
> Using salt cod of course requires bringing it back to an acceptable
> level of saltiness. Done usually by soaking overnight (if using solid
> cod) or by doing a bring to a boil/simmer/drain and repeating until
> palatable.
>
> Once cod has cooled, flake it (or put through the food processor). Mix
> with potato, onion & pepper. Form into patties & fry in butter. Can
> be rolled in flour first but it's not necessary.
>
> That is normally my Ash Wednesday/Good Friday suppers.
>
> Gabby

I've used salt cod over the years, but it seems more trouble than it's worth
to me because of the soaking, soaking, soaking. Salted cod, I always feel
I'm chewing on a gelatinous piece of meat that has not quite been tenderized
and it always jumps back at me when I chew. (Yes, I'm made it many,many,
many times -- only because DH likes to buy it when he sees it -- somehow he
thinks I will soak it, but he ends up doing the tedious job).

Do you ever use this same recipe for not-salted cod?
Dee Dee

What kind of frosting do you use?

--
Bob

Gabby wrote:

> Interesting that no one has mentioned salt cod. Around here fish cakes
> = salt cod. My fish cakes have only 4 ingredients.
>
> Salt cod
> Potatoes -- boiled & mashed without adding anything
> Onion (or green onion)
> Pepper
> Some folk add parsley.

I occasionally use dried fish, cod or other that is reconstituted by the
moisture in the recipe. Adding it to potatoes is fine, but bread crumbs
and white wine is even nicer.

I have seen boxes of this 'salt cod' but have not tried it yet. I keep
oil packed anchovies around, and due to an eccentricity of the elderly
relatives more cans of salmon than i will probly ever use. But adding a
big tbs. of anchovy to the salmon or other fish is an improvement IMO,
sometimes when i am making mashed potatoes i put a small tsp. of mashed
anchovy in the potatoes.
---
JL
>
> Using salt cod of course requires bringing it back to an acceptable
> level of saltiness. Done usually by soaking overnight (if using solid
> cod) or by doing a bring to a boil/simmer/drain and repeating until
> palatable.
>
> Once cod has cooled, flake it (or put through the food processor). Mix
> with potato, onion & pepper. Form into patties & fry in butter. Can
> be rolled in flour first but it's not necessary.
>
> That is normally my Ash Wednesday/Good Friday suppers.
>
> Gabby
>