Ingredients with Measurements:
- 1 lb. white fish fillets, such as cod or haddock
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup mayonnaise
- 1 egg
- 1 tbsp. Dijon mustard
- 1 tbsp. capers, drained and chopped
- 1/2 lemon, juiced
- Salt and pepper, to taste
- Olive oil, for frying
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a food processor or blender, pulse the fish fillets until they are finely chopped.
3. In a large mixing bowl, combine the chopped fish, breadcrumbs, parsley, dill, chives, mayonnaise, egg, Dijon mustard, capers, lemon juice, salt, and pepper. Mix well until all ingredients are evenly incorporated.
4. Using your hands, form the mixture into 8-10 small patties.
5. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
6. Add the fish cakes to the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Transfer the fish cakes to a baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
8. While the fish cakes are baking, prepare the caper mayonnaise by combining 1/4 cup mayonnaise and 1 tbsp. chopped capers in a small bowl.
9. Serve the herb-crusted fish cakes hot with a dollop of caper mayonnaise on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Skillet: medium-high heat
- Oven: 375°F
Serving size:
- 4-5 servings
Nutritional information:
- Calories per serving: 290
- Total fat: 16g
- Cholesterol: 95mg
- Sodium: 580mg
- Total carbohydrates: 12g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 23g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon, tuna, or any other firm fish.
- If you don't have fresh herbs, you can use dried herbs instead.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of capers, you can use chopped pickles or olives.
Variations:
- Add some grated Parmesan cheese to the fish cake mixture for extra flavor.
- Instead of frying the fish cakes, you can bake them in the oven for a healthier option.
- Serve the fish cakes on a bed of mixed greens for a light and refreshing meal.
Tips and tricks:
- Make sure to finely chop the fish fillets in the food processor or blender to ensure that the fish cakes hold together.
- Use a non-stick skillet to prevent the fish cakes from sticking to the pan.
- Don't overcrowd the skillet when cooking the fish cakes, as this can cause them to steam instead of fry.
Storage instructions:
- Store any leftover fish cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish cakes, place them on a baking sheet and bake 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 caper mayonnaise on the side.
- Garnish with a sprig of fresh parsley or dill.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed green salad with lemon vinaigrette
Troubleshooting advice:
- If the fish cakes are falling apart in the skillet, try adding more breadcrumbs to the mixture to help bind it together.
- If the fish cakes are not crispy enough, make sure the skillet is hot enough before adding the fish cakes.
Food safety advice:
- Make sure to cook the fish cakes to an internal temperature of 145°F to ensure that they are fully cooked.
Food history:
- Fish cakes have been a popular dish in many cultures for centuries, as they are a great way to use up leftover fish.
Flavor profiles:
- The herb-crusted fish cakes are savory and flavorful, with a crispy exterior and tender interior. The caper mayonnaise adds a tangy and creamy element to the dish.
Serving suggestions:
- Serve the herb-crusted fish cakes as a main course for lunch or dinner.
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