FISH cakes CROQUETTES and SAUCES

The powerful omega3 plus the Protein in SALMON and the potassium in POTATO...have all come together to play in harmony with the iron in BEANS.

This exceptionally nutritional snack type meal is easy to

prepare as well as being incredibly tasty to savour.

Every time I make mashed potatoes...especially the rustic, chunky style...

I always make extra so that I can get an additional meal or two out of it.

I usually would make these ' croquettes ' with leftover fresh wild salmon...

however since it’s not cold water weather at this time...

it's best to wait to buy it some time in early October.

I’d rather skip on farmed salmon for reasons which I won’t get into right now.

My very dedicated and responsible fish monger always told me that whoever
is saying that they have wild salmon from periods of warmer water...

is really selling you the farmed kind! .... Buyer beware!

Therefore, I avoid buying fresh salmon between mid-July and September.
Of course...keep in mind I live in Canada! 

I follow the same guidelines for shellfish.

The only remaining point I wanted to bring to the forefront...

is also the issue of frying verses baking.
As much as possible...

I’ll avoid frying if the recipe can be adapted in a baked way.

Most times I do succeed in finding a way and this recipe is no exception.

The day I made these...I was waiting for my oven to get fixed
(which took 2 weeks for the parts to come in) so I figured...
a little frying once and a while won’t be too detrimental to our health.
However, I do highly recommend doing this recipe in the oven.

Today I’ll share with you this fabulous creation that satisfies every aspect of my

culinary joy and I’m sure if you give them a try...they’ll become your favourites too.

***

FISH cakes ‘Croquettes’

with 2 optional Yogurt SAUCES

yields 8 medium fish cake patties

Click HERE for PRINTER version

INGREDIENTS:
(American / Metric measures)

. 1 can (7.5 oz./ 213 gr.) ‘sockeye’ salmon well drained
(or fresh cooked salmon~ 3/4 cup / 210gr)

. 1 cup (210gr) mashed potato (or fresh crustless bread crumb)

. 1 cup (200gr) small cooked beans (Mung or Lentils are preferred)

. 1 large egg

. 1 tbsp. (15ml) Dijon mustard

. 1 tbsp. (15ml) grain mustard (optional)

. 1/4 tsp. (1ml) each of: sea salt, garlic powder, tarragon and paprika

. pinch of cayenne pepper (or piment d’espelette)

. 1/2 cup (20gr) fresh ‘Italian’ flat parsley leaves
. 1/4 cup (40gr) roasted crushed almonds

. 1/2 cup (30gr) crushed bran cereal (or dry breaded crumb)...go by moistness
. 6 tbsp.(90ml) grape seed oil (canola is fine) (divided in 2 portions)
Note: if baking...only put half the oil in the mix

.....

Yogurt SAUCES

(this sauce is the one shown in the photo)

. 1 cup (250ml) plain yogurt (2 % fat +)

. 2 tbsp. (30ml) tomato Ketchup

. 2 tbsp. (30ml) Dijon mustard

. 2 tbsp. (30ml) grain mustard

Second Yogurt Sauce option

. 1 cup (250ml) plain yogurt (2 % fat +)

. 1 small (1/4 cup / 60ml) grated cucumber (‘baladi’ preferred)

. 1 tbsp. (15ml) Dijon mustard

. 1 tbsp. (15ml) grain mustard

. 1 tbsp. (15ml) Maple syrup (optional)

. 1 tbsp. (15ml) lemon juice

PREPARATION:
Although, not absolutely necessary...
it’s best to prepare this mixture ahead of time.
The flavours and textures will bind much better together.

 

. In a large bowl, put all ingredients together except the almonds and bran cereal.  Blend everything until well combined.  Now add the roasted crushed almonds and then incrementally add the cereal so that you do not end up having too much of a dry mix.  Use your judgement.   Cover the bowl and refrigerate for as little time as 1 hour or up until overnight if wanting to prepare this ahead of time. 

. Once the fish mixture has taken a denser texture, take an ice-cream scoop to help measure and extract each portion.  Remember to pack it in the scoop and pat down before extracting onto a plate.  Flatten and form the patties before adding them to the heated element.

... Cooking / frying method:

. In a skillet...heat one of the portions of oil at medium-high before adding the patties. Cook them about 3 minutes per side or until golden brown...then carefully turn over the patties and repeat.

. Once cooked...transfer them on the prepared rack and paper towel to extract any undesirable grease.

... Baking method:

. Pre-heat oven to 375F/190C/Gas5 and position rack on the 2nd level from the bottom.  Also, prepare a very large baking sheet, lined with parchment paper.
. First, bake patties for 15 minutes .  Afterwards, temporarily remove the baking pan from the oven to gently flip over the patties for the rest of the baking process. Continue for another 10 minutes until crispy on the outside, while soft on the inside.  Enjoy. 

Serving ideas:

. Serve as an elegant entrée with a side of grilled vegetables or a tropical fruit chutney.

. Serve warm on its own with a salad or in a ‘pita’ bread pocket with some yogurt sauce, some sliced tomatoes and salad garnish.

. Re-size these fish cakes so that they could be consumed as bite-size appetizers.

Do any of you make a variation of...
these types of fish cake 'croquettes' ?

Do you prefer the fried or baked kind?

***

July is sadly almost over.
I truly hope everyone is having a fabulous summer so far.





 Flavourful wishes,
Foodessa

 

Other related FISH and SEAFOOD dishes that may interest you:
- BASA fish fillet stuffed Pindjur rolls
- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini
- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO
- MUSSELS fennel Sambuca ROQUEFORT
- SEAFOOD Splurge with ARTICHOKE Salad