Ingredients with Measurements:
- 1 lb. white fish fillets, such as cod or haddock
- 1 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1 egg, beaten
- 1 tsp. Dijon mustard
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup vegetable oil
- 1 mango, peeled and diced
- 1/2 red bell pepper, diced
- 1/4 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and minced
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Food processor or blender
- Large skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. 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 bowl, combine the chopped fish, panko breadcrumbs, mayonnaise, parsley, red onion, egg, Dijon mustard, salt, and black pepper. Mix well.
4. Form the mixture into 8-10 small patties.
5. Heat the vegetable oil in a large skillet over medium heat. Add the fish cakes and cook for 2-3 minutes on each side, until golden brown.
6. Transfer the fish cakes to a baking sheet and bake for 10-12 minutes, until cooked through.
7. While the fish cakes are baking, prepare the mango salsa. In a small bowl, combine the diced mango, red bell pepper, cilantro, jalapeno pepper, lime juice, salt, and pepper. Mix well.
8. Serve the fish cakes hot with the mango salsa on top.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Preheat oven to 375°F.
Serving size:
- 4-5 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 20g
- Protein: 22g
Substitutions for ingredients:
- Instead of white fish fillets, you can use salmon or tuna.
- Instead of panko breadcrumbs, you can use regular breadcrumbs or crushed crackers.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of red onion, you can use shallots or green onions.
- Instead of Dijon mustard, you can use yellow mustard or honey mustard.
- Instead of vegetable oil, you can use olive oil or coconut oil.
Variations:
- Add chopped celery or carrots to the fish cake mixture for extra crunch.
- Use different herbs, such as dill or basil, instead of parsley.
- Add a pinch of cayenne pepper to the fish cake mixture for extra heat.
- Serve the fish cakes with a side of coleslaw or roasted vegetables.
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 to prevent the fish cakes from sticking.
- If the fish cakes are falling apart, add more breadcrumbs or mayonnaise to the mixture.
- To make the mango salsa spicier, leave the seeds in the jalapeno pepper.
Storage instructions:
- Store 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 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the fish cakes on a bed of lettuce or mixed greens.
- Garnish the fish cakes with extra chopped parsley or cilantro.
- Serve the mango salsa on the side in a small bowl.
Garnishes:
- Chopped parsley or cilantro
- Lime wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as a pilsner or lager
Suggested side dishes:
- Coleslaw
- Roasted vegetables
- Rice pilaf
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 or refrigerate the mixture for 30 minutes before forming into patties.
Food safety advice:
- Make sure to cook the fish cakes to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces that come into contact with raw fish to prevent cross-contamination.
Food history:
- Fish cakes are a popular dish in many cultures, including Scandinavian, British, and Asian cuisine.
- Panko breadcrumbs are a Japanese-style breadcrumb that are lighter and crispier than traditional breadcrumbs.
Flavor profiles:
- The fish cakes are savory and crispy, with a hint of Dijon mustard and fresh herbs.
- The mango salsa is sweet and tangy, with a spicy kick from the jalapeno pepper.
Serving suggestions:
- Serve the fish cakes as an appetizer or main course.
- Pair with a light salad or side dish for a complete meal.
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