Thursday, June 2, 2011

Fish cakes







I have made shrimp and catfish cakes more time than I can remember. In this case I made cakes from shrimp and cod. It may surprise you to know that, after pulsing 6 oz. of each together in the food processor, no other additives were necessary, just some seasoning - salt, pepper and a bit of cayenne. The fishes are very sticky and hold together as "burgers" very well. A few minutes per side in a saute pan with olive oil and butter and you've got a swell thing.





5 comments:

Jenn said...

I need to make these! Love that you don't need any other "fillers"... I bet I could even get Chris to eat them! :)

Inside a British Mum's Kitchen said...

I love the idea of shrimp and cod - much fresher without all the filler of potato and flour - perfect for summer - very nice
Mary

Food Glorious Food! said...

WOW! That easy??? I must make this tomorrow then! They look sophisticated enough for my hubby :)

Michael Toa said...

My kind of fish cakes... pure. Not fish and potato cakes. Yum!
Have a great weekend.

Pegasuslegend said...

I love fish cakes never had cat fish before, I always use crab and shrimp the two high in cholestral oh well!

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