Seafood > Alaskan Seafood > Alaskan Pollock > Alaskan Pollock Cakes

Alaska Pollock Cakes with Spicy Mayo Recipe

Ingredients with Measurements:
- 1 lb Alaska pollock fillets, cooked and flaked
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 1 egg, beaten
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup vegetable oil
- 1/4 cup mayonnaise
- 1 tbsp sriracha sauce
- 1 tsp honey
- 1 tsp lime juice

Special equipment needed:
- Large mixing bowl
- Non-stick skillet
- Spatula
- Small mixing bowl

Step-by-step instructions:
1. In a large mixing bowl, combine the cooked and flaked Alaska pollock fillets, breadcrumbs, mayonnaise, green onions, red bell pepper, beaten egg, garlic powder, paprika, salt, and black pepper. Mix well.
2. Form the mixture into 8-10 patties, about 2-3 inches in diameter.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Add the pollock cakes to the skillet and cook for 3-4 minutes on each side, until golden brown and crispy.
5. While the pollock cakes are cooking, prepare the spicy mayo by combining the mayonnaise, sriracha sauce, honey, and lime juice in a small mixing bowl. Mix well.
6. Serve the Alaska pollock cakes hot with a dollop of spicy mayo on top.


- Time:
Preparation time: 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Cook the pollock cakes over medium-high heat.
Serving size:
- This recipe makes 8-10 pollock cakes, serving size is 2-3 cakes per person.

Nutritional information:
- Calories: 250
- Fat: 17g
- Carbohydrates: 13g
- Protein: 12g

Substitutions for ingredients:
- Any white fish can be used in place of Alaska pollock.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Red onion can be used instead of green onion.
- Jalapeno pepper can be used instead of red bell pepper.
- Greek yogurt can be used instead of mayonnaise.

Variations:
- Add chopped cilantro to the pollock cake mixture for a fresh flavor.
- Use a different hot sauce in the spicy mayo, such as Tabasco or Frank's RedHot.
- Serve the pollock cakes on a bed of mixed greens for a lighter meal.

Tips and tricks:
- Be sure to cook the pollock cakes until they are golden brown and crispy on both sides.
- Use a non-stick skillet to prevent the pollock cakes from sticking.
- Serve the spicy mayo on the side for those who prefer less heat.

Storage instructions:
- Leftover pollock cakes can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the pollock cakes, place them in a preheated oven at 350°F for 5-7 minutes, or until heated through.

Presentation ideas:
- Serve the pollock cakes on a platter with a small bowl of spicy mayo in the center.
- Garnish with chopped green onions or cilantro.

Garnishes:
- Chopped green onions or cilantro.

Pairings:
- Serve with a side of roasted vegetables or a mixed green salad.

Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad

Troubleshooting advice:
- If the pollock cakes are falling apart, add more breadcrumbs to the mixture until it holds together.

Food safety advice:
- Be sure to cook the pollock cakes to an internal temperature of 145°F to ensure they are safe to eat.

Food history:
- Alaska pollock is a type of white fish that is commonly used in fish sticks and other frozen fish products.

Flavor profiles:
- The Alaska pollock cakes are savory with a hint of sweetness from the red bell pepper. The spicy mayo adds a kick of heat.

Serving suggestions:
- Serve the Alaska pollock cakes as an appetizer or as a main course with a side dish.

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Taste: Savory, Spicy, Tangy, Creamy, Herby