Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Fish Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Fish Cake Recipe Biography

Source Link(Google.com.pk)

A fishcake is a food item similar to a croquette, consisting of a filleted fish and potato patty sometimes coated in breadcrumbs or batter, and fried.

The fishcake has been seen as a way of using up leftovers that might otherwise be thrown away. In Mrs Beeton's 19th century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes.More modern recipes have added to the dish, suggesting ingredients such as smoked salmon and vegetables.
Commonly fishcakes used cod as a filling; however, as cod stocks have been depleted other varieties of white fish are used, such as haddock or whiting.Fishcakes may also use oily fish such as salmon for a markedly different flavour.

Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock). Fishcakes are also prepared without breadcrumbs or batter, and are made with a mixture of cooked fish, potatoes, and occasionally eggs formed into patties and then fried.

As fish has traditionally been a major dietary component of people living near seas, rivers, and lakes, there have arisen many regional variations of the fish cake.

Variations can depend on what type of fish is used; how finely chopped the fish is; the use of milk or water; the use of flour or boiled potatoes; the use of eggs, egg whites, or no eggs; the cooking method (boiling, frying, or baking); and the inclusion of other ingredients (for example, shrimp, bacon, herbs, or spices).

In Japan, Korea, Taiwan, China and Vietnam, surimi (fish cakes) are a popular ingredient in hotpot, soups, stirfries, dim sum, or deep-fried and eaten as a snack.
In Yorkshire, England, the “Yorkshire fishcake” is a variation traditionally served in many fish and chip shops in South Yorkshire, parts of West Yorkshire, and Humberside. It consists of two slices of potato (sometimes parboiled), with offcuts of fish in between, deep fried in batter.Yorkshire fishcakes can also be known as scallop fishcakes, or fish patties. TV chef Brian Turner has made the recipe available via his website.Another variation of the fishcake is the parsley cake which is sold in some fish and chip shops in and around Castleford, West Yorkshire, England. It consists of minced fish, mashed potato and fresh parsley, coated in breadcrumbs and deep fried.
In Vietnam, fishcakes are made of fresh fish, sometimes along with flour. The fishcakes can either be fried or steamed/boiled.
In Bermuda, they are known as Bermuda fishcakes and are made especially during Easter, but also throughout the year. Here fishcakes are normally eaten between hot cross buns.
In Denmark, fiskefrikadeller are slightly elongated, pan-fried patties much like regular frikadeller. They are normally not breaded. A similar dish which is boiled, rather than fried, is called fiskeboller and added to certain soups, though it may be closer to a fish version of a knödel. In Southern Jutland, fiskefrikadeller sometimes contain smoked pork fat.
In parts of East Asia, fish balls are made of kneaded (not minced) fish dough.
In Japan, white fish is puréed and steamed into a loaf called kamaboko. Fried fishcakes, such as satsumaage, are also popular.
In Edinburgh, Scotland, fish patties are traditionally served with haggis, tatties, and neeps.
In Jewish cuisine, gefilte fish are patties of white fish mixed with matzoh or challah, poached in the skin of the fish.
In Norway, spherical fiskeboller (“fish buns”: fisk + boller) are formed from forcemeat. They are generally served with a white sauce and boiled carrots, and a popular condiment is mild curry powder.
In Northern Germany, fishcakes are known as Fischfrikadellen.
In Romania, fishcakes are called chiftele de peşte and are made with carp.
In Portugal, Pastéis de Bacalhau (codfish pasties) are a type of very popular fishcake. Pastéis are made of potato, codfish (Bacalhau), parsley, and eggs.
In Puerto Rico and the Dominican Republic, bacalaítos are eaten either as a snack or as part of a meal.
In Sweden, canned fiskbullar are widely found; in contrast to fiskefrikadeller, they are not fried but boiled and as a result are almost entirely white.
In Thai cuisine, the fish is first mashed and then mixed with chopped yardlong beans, fresh cilantro (including stalks), fish sauce, kaffir lime leaves, red curry paste, and an egg binding. This is deep fried and usually served with a sweet chilli dipping sauce. Thot man pla have become popular around the world.
In Newfoundland and Labrador, the fish is generally salted cod flakes and is blended with mashed potatoes. Savory is used instead of parsley, along with minced sweated onions. The cakes are then formed into rounds and cooked in oil or pork back fat until golden brown.
Indonesian varieties of fishcakes are locally known in South Sumatra as pempek or empek-empek. The traditional South Sumatran pempek is served with kuah cuka. These fishcakes are usually round or tube-shaped.
In West Bengal, several local fish species (mostly riverine) are prepared and eaten in deep-fried breadcrumb covered fishcakes, locally called maacher chop. The item is very popular as an appetizer during middle-class Bengali festivities.
In Barbados, fishcakes are made from a saltfish and flour batter, fried in oil.
In Saint Helena, fishcakes are made from locally caught tuna or wahoo scraped into mashed potato with herbs and spices, then moulded into cakes and fried in oil. They are often spicy or, as locals would describe, 'with bite.' Traditional Recipe

Ingredients

300 g potatoes
100 g salmon fillet,from sustainable sources, ask your fishmonger, skin on and no scales on the skin, all bones removed
1small handful fresh parsley
1 free-range egg
1 lemon
olive oil
1 tablespoon plain flour,extra for dusting

Method

Bring a large pot of salted water to the boil. Peel your potatoes, chop them into even sized chunks (or use the left over potatoes from your baked potatoes – scoop out the potato and discard the skin), add the potatoes to the boiling water and bring back to the boil. Rub the salmon fillet all over with a little olive oil and a pinch of salt and pepper. When your potatoes have half way cooked, place the salmon into a colander, then cover this with foil, and place the colander over the pot of boiling potatoes. Turn the heat down and cook for 8-10 minutes, until the salmon and potatoes are both cooked.

Remove the fish from the colander and put to one side. Drain the potatoes in the same colander, then return them to the pot and let them steam dry for a minute. Pick the parsley leaves and finely chop them, discarding the stalks. Mash the potatoes, spreading the mash round the sides of the pan to help it cool down quickly. Remove any skin from the salmon. When the potatoes are cooled, put it into a bowl and flake the fish into it with 1 tablespoon of flour. Add the egg and chopped parsley with a really good pinch of salt and pepper. Finely grate over the lemon zest, then mash and mix it up really well.

Dust a plate with a little of the extra flour. Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go. Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.

Put a large fry pan on a medium heat and add a couple of lugs of olive oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches. Serve straight away, with lemon halves for squeezing over, serve with lovely veg or a cool crisp salad. These fish cakes also go really if you use tuna instead of the salmon.

Fish Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos