Cocktail fishcakes
Discover the perfect party appetizer with our Cocktail Fishcakes recipe. Made with fresh salmon, zesty lemon, and a touch of Worcestershire sauce, these bite-sized delights are crispy on the outside and tender on the inside. Easy to prepare and packed with flavor, they’re sure to be a hit at any gathering!
Cook time 20 min
Prep time 60 min
Ingredients:
1 lb salmon1 potato
1 tsp worcestershire sauce
1 tbsp tomato sauce
1 lemon
1 tbsp fresh parsley
1/3 cup all-purpose white wheat flour
2 eggs
1 cup bread crumbs
1 tbsp butter
Cocktail fishcakes are a delightful appetizer or main dish that combines the rich flavors of salmon with the comforting addition of potatoes and a touch of tanginess from tomato and Worcestershire sauces. These fishcakes are crispy on the outside and tender on the inside, making them perfect for any occasion, whether it's a casual get-together or a fancy dinner party.
Instructions:
- Start by peeling the potato and cutting it into small cubes.
- Boil the potato in salted water until tender, about 10-15 minutes. Drain and let it cool slightly.
- Meanwhile, cook the salmon by either steaming or poaching it until fully cooked through, about 8-10 minutes. Allow it to cool slightly before handling.
- In a large mixing bowl, mash the cooked potato until smooth.
- Flake the salmon into the bowl with the potato, ensuring there are no bones.
- Add the Worcestershire sauce, tomato sauce, and the zest of the lemon to the salmon and potato mixture.
- Finely chop the parsley and add it to the bowl.
- Mix everything together until well combined.
- Use your hands to shape the mixture into small, cocktail-sized patties, about 1.5-2 inches in diameter.
- Prepare three separate shallow bowls: one with the all-purpose flour, one with the eggs (beaten), and one with the bread crumbs.
- Dredge each fishcake in the flour, then dip it into the beaten eggs, and finally coat it with the bread crumbs. Set the breaded fishcakes aside on a plate.
- In a large skillet, melt the butter over medium heat.
- Once the butter is hot and foamy, add the fishcakes in batches, ensuring not to crowd the pan.
- Cook each fishcake for about 3-4 minutes on each side, or until golden brown and crispy. Add more butter if necessary for subsequent batches.
- Remove the cooked fishcakes and place them on a paper towel-lined plate to drain any excess oil.
- Serve the cocktail fishcakes hot with a wedge of lemon on the side for squeezing over the top. You can also serve them with your favorite dipping sauce, such as tartar sauce or aioli.
Tips:
- Use fresh salmon for the best flavor and texture; frozen salmon can be used if defrosted properly.
- Make sure to boil the potato until it’s tender but not mushy, to ensure a good texture in the fishcakes.
- Finely chop the parsley to evenly distribute its flavor throughout the mixture.
- Chill the fishcake mixture in the fridge for 30 minutes before forming into cakes; this helps them hold together better during cooking.
- Coat the fishcakes lightly in flour before dipping in the egg wash and breadcrumbs for an extra crispy exterior.
- Use a non-stick pan and medium heat to fry the fishcakes to ensure they cook evenly without burning.
- Drain the fishcakes on paper towels after frying to remove excess oil and keep them crispy.
With their delicious blend of flavors and delightful textures, cocktail fishcakes are sure to be a hit at any gathering. Serve them with a wedge of lemon and a dollop of tartar sauce, and watch them disappear in no time. Enjoy these fishcakes as a fantastic starter or a light main course that showcases the best of seafood cuisine.
Nutrition per serving
18 ServingsCalories 88kcal
Protein 7g
Carbohydrates 8g
Fiber 0.72g
Sugar 0.63g
Fat 2.68g
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