This recipe shows you how to recycle leftover fish and vegetables to make delicious fish cakes. Although the recipe calls for salmon, you can use any kind of fish. The same applies to the corn, so try Brussels sprouts or cabbage if you have those. Even leftover mashed potatoes can be added. If the mixture is too loose to hold together, just add more breadcrumbs or some flour. If you do not have leftovers to use, then simply cook your fish before you make the fish cakes.
The following recipe uses fish, egg and breadcrumbs, as the main components for the fish patties, and then ginger, paprika, and soy sauce are used for flavor. A little lemon or lime juice squeezed over the fish cakes just before you serve them adds a delicious fresh zing to them, and you can serve these with a salad, and perhaps some kind of dipping sauce. A sweet and sour dipping sauce would suit these because of the mild oriental flavor, or you could serve tartar sauce if you prefer, since that always goes great with fish cakes.
Some people like to chill their fish cakes in the refrigerator for half an hour before cooking them because this makes them less likely to fall apart in the pan, but if you are careful when flipping them, and use either a very wide spatula or a pair of spatulas, this should not be an issue.
- 1 beaten egg
- 1 teaspoon grated fresh ginger
- 1 teaspoon paprika
- 1 lb cooked salmon
- 1 teaspoon soy sauce
- 1 teaspoon salt
- ½ cup fresh breadcrumbs
- 3 teaspoons melted unsalted butter
- ¼ cup cooked corn
- 1 finely chopped green onion
- 3 teaspoons finely chopped parsley
- 2 tablespoons vegetable oil
- Lemon wedges, to serve
- Salad leaves and tomatoes, for garnish
- Put the egg, ginger, paprika, salmon, soy sauce, salt, butter, corn, green onion, and parsley in a bowl.
- Add ¼ cup of the breadcrumbs.
- Stir gently so the fish breaks up a bit but you still have chunks of it in the mixture.
- Shape into patties, pressing together well.
- You can add more breadcrumbs if necessary.
- Heat the oil in a skillet over a moderate heat.
- Dredge the patties in the rest of the breadcrumbs and sauté for 3 minutes per side or until golden brown.
- Use a pair of spatulas to flip them and be careful so they do not fall apart.
- Drain on paper towels, squeeze some lemon juice over them, and serve with salad.
You can see how appetizing these golden brown fish cakes are in the photo, and how the salad ingredients make an appealing and colorful garnish. Served piping hot, fish cakes make a wonderful lunch or dinner, and if you have some fish and veggies left over from a large meal, why not make something like this? The dog might assume it is his lucky day when you are faced with a quantity of leftovers, but since you can transform them into something this delicious, you might have to disappoint the dog this time. Some people will deliberately cook extra fish, to make sure they have sufficient leftovers for these tasty fish cakes the next day.
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