Ingredients with Measurements:
- 1 lb. white fish fillets, such as cod or haddock
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 tbsp. Dijon mustard
- 1 tbsp. lemon juice
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1 head garlic
- 1/2 cup mayonnaise
- 1 tbsp. lemon juice
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 400°F. Cut the top off the head of garlic and place it on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes, or until the garlic is soft and golden brown.
2. While the garlic is roasting, prepare the fish cakes. Cut the fish fillets into small pieces and place them in a food processor or blender. Pulse until the fish is finely chopped.
3. In a large mixing bowl, combine the chopped fish, breadcrumbs, mayonnaise, parsley, egg, Dijon mustard, lemon juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Form the mixture into small patties, about 2 inches in diameter.
5. Heat the vegetable oil in a large skillet over medium-high heat. Add the fish cakes and cook for 3-4 minutes on each side, or until golden brown and cooked through.
6. While the fish cakes are cooking, prepare the roasted garlic aioli. Squeeze the roasted garlic cloves out of their skins and place them in a food processor or blender. Add the mayonnaise, lemon juice, salt, and pepper. Blend until smooth.
7. Serve the fish cakes hot, with a dollop of roasted garlic aioli on top.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Temperature:
Oven temperature: 400°F
Cooking temperature: Medium-high heat
Serving size:
This recipe makes about 12 fish cakes, serving 4 people.
Nutritional information:
Calories: 350
Fat: 25g
Saturated Fat: 4g
Cholesterol: 85mg
Sodium: 650mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 1g
Protein: 20g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or tuna.
- Instead of breadcrumbs, you can use panko breadcrumbs or crushed crackers.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of parsley, you can use cilantro or dill.
- Instead of Dijon mustard, you can use whole grain mustard or yellow mustard.
Variations:
- Add chopped onions or scallions to the fish cake mixture for extra flavor.
- Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Serve the fish cakes on a bed of mixed greens for a light and refreshing meal.
Tips and tricks:
- Make sure to pulse the fish in the food processor or blender until it is finely chopped but not pureed.
- Use a non-stick skillet or a well-seasoned cast iron skillet to prevent the fish cakes from sticking.
- If the fish cakes are falling apart while cooking, add more breadcrumbs to the mixture to help bind it together.
Storage instructions:
Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish cakes, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the fish cakes on a platter with a bowl of roasted garlic aioli on the side for dipping.
Garnishes:
Garnish the fish cakes with chopped fresh herbs, such as parsley or dill.
Pairings:
Serve the fish cakes with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Steamed broccoli
- Mixed greens salad
Troubleshooting advice:
- If the fish cakes are too dry, add more mayonnaise or a splash of milk to the mixture.
- If the fish cakes are too wet, add more breadcrumbs to the mixture to help absorb the excess moisture.
Food safety advice:
- Make sure to cook the fish cakes until they are golden brown and cooked through to an internal temperature of 145°F.
- Store leftover fish cakes in the refrigerator and consume within 3 days.
Food history:
Fish cakes have been a popular dish in many cultures for centuries, from Scandinavian fish cakes to Japanese fish cakes. In the United States, fish cakes are often made with cod or haddock and served with tartar sauce.
Flavor profiles:
The fish cakes are savory and slightly salty, with a crispy exterior and a tender interior. The roasted garlic aioli adds a rich and creamy flavor with a hint of sweetness.
Serving suggestions:
Serve the fish cakes as an appetizer or a main course, with a side of roasted vegetables or a simple green salad.
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