Smoked Fish Cakes With Lemon Mayonnaise

Amarante

Mon, Oct 26 2015, 9:52 am

These freeze well so are handy for fast meals. They are also easy to prepare for one in a small frying pan or even a toaster oven. Males a nice lunch.

The cookbook has recipes that are intended to be frozen.

Could sub any smoked fish. Since it uses a relatively small amount of fish, it's a good way to stretch the fish.

Smoked Fish Cakes With Lemon Mayonnaise

Source: Dana Jacobi - Cook & Freeze

If you like mashed potatoes, you will love these lemon-accented, peppery fish cakes. Eating fish rich in omega-3s is important for good health, and mackerel is an excellent source of these essential fatty acids, as well as a fish many people underappreciate. It becomes a treat when smoked and blended into these light patties. Trust me, one bite and the fussiest eater will be happy.

• freeze for up to 6 weeks
• can be doubled
Makes 12 fish cakes, 4 servings

1 pound yellow-fleshed potatoes, halved crosswise
1 large egg, beaten
½ cup finely chopped scallions, green and white parts
½ teaspoon freshly ground pepper
1/8 teaspoon salt
8 ounces smoked mackerel, coarsely flaked
Grated zest of ½ lemon
1/3 cup rice flour
¼ cup canola oil

to serve

Lemon Mayonnaise - see recipe below

Place the potatoes in a large pot and cover with cold water to a depth of 2 inches. Bring to a boil over medium-high heat, reduce the heat, and simmer, covered, until the potatoes are tender in the center when pierced with a knife, 15 to 20 minutes. Drain, and when cool enough to handle, peel the potatoes and place in a mixing bowl.

Roughly mash the warm potatoes, using a fork. Mix in the egg, scallions, pepper, and salt until well combined with the potatoes. Gently mix in the fish and lemon zest.

Moisten your hands lightly with cold water and form the potato-and-fish mixture into twelve 3-inch x ½-inch patties, placing them on a plate in a single layer. Cover the fish cakes with foil and refrigerate for 2 hours to firm them.

Place the rice flour in a wide, shallow bowl. Heat the oil in a large skillet over medium-high heat. Coat the fish cakes thoroughly in the rice flour, then pan-fry until they are golden brown and crisp on the bottom, 2 minutes. Turn and crisp the second side, 2 minutes.

for serving now Serve the hot fish cakes immediately, topped with a dollop of Lemon Mayonnaise.

To freeze Cool the cooked fish cakes on a plate in 1 layer. Wrap each fish cake individually in plastic freezer wrap and refrigerate until chilled, 3 to 4 hours. Wrap 3 chilled fish cakes together in heavy-duty foil and freeze. Or open-freeze the chilled fish cakes, vacuum seal, and return the frozen fish cakes to the freezer.

To defrost and serve To defrost, remove the foil and thaw the fish cakes on a plate in the refrigerator for 8 to 12 hours.

To reheat, coat a skillet with nonstick spray. Add the thawed fish cakes and cook until they are crisp on both sides, 6 minutes, turning once. You can also heat the fish cakes on a baking sheet in a 350°F oven for 20 minutes, but they will not be crisp. Using a wide spatula, transfer 3 fish cakes to each of 4 plates, top with a dollop of Lemon Mayonnaise, and serve immediately.

Lemon Mayonnaise

Feel free to use a low-fat mayonnaise, if you wish. Use any leftover mayonnaise on sandwiches

½ cup mayonnaise
Grated zest of ½ lemon
1 tablespoon lemon juice
Salt and freshly ground pepper

In a small bowl, combine the mayonnaise with the lemon zest and juice and 1 tablespoon lemon juice. Season to taste with salt and pepper. Lemon Mayonnaise keeps, tightly covered in the refrigerator, for 1 day. Do not freeze.

freezer note Freezing reduces the lemon flavor in these fish cakes, but serving them with Lemon Mayonnaise keeps the zing in this dish.