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.





at

5 comments:

  1. UnknownJune 3, 2011 at 8:47 AM

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

    ReplyDelete
  2. AnonymousJune 3, 2011 at 9:10 AM

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

    ReplyDelete
  3. Food Glorious Food!June 3, 2011 at 1:01 PM

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

    ReplyDelete
  4. UnknownJune 3, 2011 at 2:49 PM

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

    ReplyDelete
  5. Whats Cookin Italian Style CuisineJune 3, 2011 at 6:47 PM

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

    ReplyDelete

ANONYMOUS COMMENTS WILL NEVER BE POSTED. SAVE YOURSELF SOME TIME.