To make fish cakes, place fish, ginger, garlic, turmeric and eschalot in a food processor and process to a smooth paste. Season with salt. Shape mixture into 8 x 5 cm-diameter rounds. Fill a deep ...

For a fluffy, light fish cake, you need a light ... Paired with a crisp green salad and a thick wedge of crusty bread, they make a fine, light easy meal. Preheat oven to 400 degrees.

I like to use cod for my fish cakes, but using what looks freshest ... my Middle Eastern roots with the pairing of an Israeli salad and tahini and amba dipping sauce. Amba is a spicy pickled ...

Serve the fish cakes atop a crisp, leafy green salad, sandwiched between slider buns with homemade aioli, or simply dunked in an upgraded tartar sauce. Read more: 10 Things You Probably Didn't ...

Fresh tuna is used in these fish cakes instead of canned. A salad of corn mixed with pickled onions completes this quick and flavorful meal. Fish cakes in general can fall apart, especially when ...

To make the salad, mix together the carrot, cucumber, red onion, radishes, coriander and mixed leaves in a large bowl. Heat a large pan over a medium–high heat. Divide the fish cake mixture into ...

This crab stand-in has become popular over the past few decades and is commonly found in seafood salad, crab cakes, California sushi rolls, and crab rangoons. Imitation crab is processed fish meat.

Spoon 1/4 cup of the fish mixture into the skillet and flatten to a 1/2-inch-thick cake. Repeat 3 more times to make 4 cakes. Cook over moderately low heat, turning once, until golden and cooked ...