What to eat with cod fish cakes?

Cod fishcakes served with greens (green beans, asparagus and tenderstem broccoli) and a warm rivagote sauce (a sauce made with broth, capers, herbs and dijon mustard) Fishcakes with Cheesy Mash and garlic prawns .

How to cook bought fish cakes?

Cooking instructions Cooking from frozen: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins .

How to make store bought fish cakes?

The best way to cook frozen fish cakes is by pan-frying them . Heat a tablespoon of oil in a non-stick skillet over medium heat. Place the frozen fish cakes in the skillet and cook for about 4-5 minutes on each side, until they are golden brown and heated through.

Can you reheat cod fish cakes?

Any leftover fish pattes should last in an airtight container in your fridge for one to two days. You can also freeze them for up to three months. You can reheat these fish cakes in the oven (350 degrees F), on the stove, or in the air fryer .

Do you need to defrost fish cakes before cooking?

Defrost frozen fish cakes overnight in fridge and cook as above. Alternatively, to cook straight from frozen, heat grill to medium, oil fish cakes as per recipe then grill 12-15 mins one side to brown, before flipping and grilling the other side for 5 mins more.

Why do my homemade fish cakes fall apart?

The best way to prevent fish cakes from falling apart is by using a binder. This salmon fish cake recipe calls for an egg. It's important to ensure the fish cakes are not too wet or dry , as that will also cause them to fall apart.

How do you know when fish cakes are done?

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown .

What is the binder for fish cakes?

One thing you'll always need for fish cakes is an egg . The proteins in the egg will help bind together your fish cake mix as it cooks.

Are fish cakes already cooked?

Korean fish cakes are a mixture of seafood, binders like starch or flour, and seasonings – all mashed together until smooth and hom*ogenous. They come pre-cooked in oil and frozen in most Korean grocery stores , making it easier for anyone to cook with them at home.

What to serve alongside cake?

Fruit juices and smoothies are a great addition to any cake-serving event. Rich in flavor and vitamins, these drinks make for a healthy and delicious alternative to sodas and sugary drinks. They can be made with fresh or frozen fruits or vegetables, and can also include yogurt or milk.

What to pair with breaded cod?

Simple, wholesome breaded and battered fish recipes Classic Fish and Chips. ... Battered Coated Fish, Potato Wedges and Remoulade. ... Battered Cod fillets with sweet potato wedges and minty crushed peas. ... Breaded Cod Fillets with baked potato and healthy coleslaw. ... Breaded Cod Fillets with Mediterranean Rice and a side of salad. More items...

What to serve with roast lamb Ottolenghi?

Some of the best side dishes to accomplish lamb chops are: Young potatoes, skin on, baked with rosemary, thyme, garlic and good olive oil. Green peas, whole or mashed. Grilled polenta with herbs. Broccoli and cauliflower baked in cheese sauce. Wild rice (integral) pilaf. Potato and pumpkin mash with rosemary... Mar 23, 2024

How do you eat Japanese fish cake?

The Japanese eat it as a topping to noodle or hot pot dishes or as a protein in stir-fries and salads . When grilled, they have a toasty flavor.

Ottolenghi's Cod Cakes in Tomato Sauce (2024)

Recipes>Cod Recipes

by Yotam Ottolenghi, Sami Tamimifrom Jerusalem

Serves 4

From the Jerusalem recipe book by Yotam Ottolenghi and Sami Tamimi, these cod cakes are both sweet and slightly sharp. Serve the fishcakes with bulgar wheat and spinach.

From the book

Jerusalem

Yotam Ottolenghi, Sami Tamimi

Jerusalem

100 recipes celebrating Jerusalem's fusion of flavours

Introduction

With their sweet and slightly sharp sauce these fish cakes, typical of Syrian Jews, manage to capture much of the spirit of Sephardi food. They are delicate, almost brittle and thus very comforting and very popular, perfect for a large family gathering where there are many, often fussy, diners to please. The cakes are almost better the day after they are cooked; just remember to bring them back to room temperature or warm them up before serving. Serve with bulgar, rice, couscous or bread, alongside sautéed spinach or Swiss chard.

Ingredients

3	slices white bread, crusts removed (about 60g in total)
600g	cod (sustainably sourced), halibut, hake or pollock fillet, skinless and boneless
1	medium onion, finely chopped (about 150g in total)
4	garlic cloves, crushed
30g	flat-leaf parsley, finely chopped
30g	coriander, finely chopped
1 tbsp	ground cumin
1½ tsp	salt
2	large free-range eggs, beaten
4 tbsp	olive oil
	For the tomato sauce:
2½ tbsp	olive oil
1½ tsp	ground cumin
½ tsp	sweet paprika
1 tsp	ground coriander
1	medium onion, chopped
125ml	white wine
400g tin	chopped tomatoes
1	red chilli, deseeded and finely chopped
1	garlic clove, crushed
2 tsp	caster sugar
2 tbsp	mint leaves, roughly chopped
	Salt and black pepper

Essential kit

You will need a food processor.

Method

First make the tomato sauce. Heat the olive oil in a very large frying pan for which you have a lid and add the spices and onion. Cook for 8-10 minutes, until the onion is completely soft. Add the wine and simmer for 3 minutes. Add the tomatoes, chilli, garlic, sugar, ½ a teaspoon of salt and some black pepper. Simmer for about 15 minutes, until quite thick, taste to adjust the seasoning and set aside.

While the sauce is cooking make the fish cakes. Place the bread in a food processor and blitz to form breadcrumbs. Chop up the fish very finely and place in a bowl along with the bread and everything else, apart from the olive oil. Mix together well and then, using your hands, shape the mixture into compact cakes that are about 2cm thick and 8cm wide. The mixture should make 8 cakes. If they are very soft, refrigerate for 30 minutes to firm up. (You can also add some dried breadcrumbs to the mix, though do this sparingly; the cakes need to be quite wet.)

Heat up half the olive oil in a frying pan and sear the cakes for 3 minutes on each side, so that they colour well on both sides. Add the remaining oil as you fry the cakes.

Place the seared cakes gently, side by side, in the tomato sauce; you can squeeze them a bit so they all fit. Add just enough water to partially cover the cakes, about 200ml. Cover the pan with the lid and simmer on a very low heat for 15-20 minutes. Turn off the heat and leave the cakes to settle, uncovered, for at least 10 minutes before serving warm or at room temperature, sprinkled with mint.

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