Fishcake

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I must admit that I love a good fishcake.   While some use potato and other fillers, this version has very little filler and is made with uncooked fish. fishcake-1-3
Truthfully I would love to call it an all fishcake, but then I would be lying since there is bread crumbs in the mixture.   I chose to use just enough fresh bread crumbs to hold the fishcake together because it makes it really moist as the bread crumbs seem to melt once cooked.
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This results in a light, delicate fishcake with no detectable breading.  The fresh herbs, garlic and pepper come together really well with the fish without overpowering its natural flavor.  Fishcakes-1-3 I must point out that it’s crucial to make sure to chop the fish coarsely.   If the fish is too finely chopped or is a paste it will affect the texture of the fishcake.
Fishcakes-1-2Crispy on the outside, moist and mellow on the inside, this is the perfect fishcake.  Enjoy.

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Fishcakes

Yield: 10 fishcakes

Ingredients

  • 2 lbs boneless tilapia filet
  • Juice of 1/2 a lime
  • 1 tsp thyme leave, removed from stem
  • 2 tbsp parsley
  • 1 scallion
  • 3 cloves garlic
  • 1 tbsp black pepper
  • ¼ tsp red pepper flakes
  • ¼ cup mayo
  • 1 tsp salt
  • 5 slices bread
  • Oil

Instructions

  1. Place the slices of bread in a food processor and pulse until it’s crumbly. Put the bread crumbs in a bowl.
  2. Next place the fish in a food processor and pulse until the fish is chopped coarsely; you do not want the fish to become a paste. If you do not have a food processor, chop with a knife.
  3. Place the fish back into bowl. Finely chop the thyme, parsley, scallion and garlic then add to the bowl with the fish.
  4. Add about 1/3 of fresh bread crumbs, black pepper, red pepper flakes, mayo, salt and lime juice and mix well to combine. Place remaining bread crumbs onto a plate.
  5. Spoon about 1/3 cup of the fish into the palm of your hands and form into a 1 ½ inch thick patty then lightly coat the fish cake with the bread crumbs. Place on a pan lined with parchment paper then repeat with the remaining fish.
  6. Place enough oil in a frying pan that’s about 1 inch deep. Heat oil over medium fire; once oil is hot, lower the heat to medium low.
  7. Fry fish cakes for 5 minutes per side until golden brown, flipping only once. You do not want to move the fishcakes too much or it may fall apart. If the fishcakes brown too quickly, then lower the fire.
  8. Once the fishcakes are golden, remove from the fire and place on a plate lined with paper towel to drain.
http://www.jehancancook.com/?p=3979

 

Here are other Fishcake recipes:

Crossbuns-1-2

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Easter is just around the corner, so I decided to revisit my old hot cross buns recipe and give it a new spin.

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 I love the fact that hot cross buns are so versatile; all you need is a good base and you can add different combinations of spices and dried fruit.   Crossbuns-1-6

In this version I combined cardamom, cinnamon, and orange zest and dried cherries.  Crossbuns-1

I added a flour cross and omitted the sweet glaze only because it lasts longer without it.

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It’s just 3 of us so it takes a few days to eat a batch of cross buns and I find that the glaze makes it wet after a day or so.  I must admit that I love this version better than the last; something about this sweet bread with a hint of orange and cardamom and the sweet but slightly tart cherries works.  This is definitely a keeper!

Do you make Hot Cross Buns on Good Friday?

 

 

Dried Cherry Cardamom Hot Cross Buns

Yield: 12 rolls

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup water
  • 4 ¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ½ cup white sugar
  • 3/4 tsp cinnamon
  • ½ tsp cardamom
  • 1 tsp orange zest
  • 1 ¼ cups lukewarm milk
  • ½ cup butter, melted
  • 1 egg
  • ¼ cup dried cherries
  • 1 egg yolk
  • 1 tbsp water or milk
  • Flour Cross
  • ½ cup flour
  • 4 tbsp water
  • ½ tsp sugar

Instructions

  1. Sprinkle the yeast over the warm water and let stand until dissolved, about 5 minutes. Place the flour, salt, sugar, cinnamon, cardamom, orange zest, 1 1/4 cups of milk, butter and egg in a stand up mixer. Pour the yeast mixture on top.
  2. With the dough hook, mix for about 5 minutes until well combined. Add dried cherries and mix for additional 2 minutes.
  3. Cover and let rise for 1 hour. After 1 hour, punch dough down and pour on to a floured surface. Knead lightly for about 1 to 2 minutes.
  4. Divide into 12 portions and shape into balls. Place 8 pieces onto a greased 9×13 inch baking dish, and the additional 4 in a 8x8inch baking dish. Cover with plastic wrap and set aside to rise until doubled in size, about 45 minutes.
  5. Preheat the oven to 350 degrees F. Remove the plastic wrap from the rolls. Mix 1 egg yolk plus milk and brush tops off rolls.
  6. To make the cross, mix flour, milk and sugar to form a paste. Place in a pastry or Ziplock bag. Snip a small hole from one corner, then squeeze the dough through the hole to form the cross on top of the cross buns. Bake in the preheated oven until golden brown, 20 to 25 minutes. Remove from oven and place onto rack to cool. Enjoy!

adapted from Allrecipes.com

http://www.jehancancook.com/?p=3960

 

 

Here’s another Hot Cross Bun recipe:

 

 

 

 

 

 

 

Bananacake-1
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I don’t bake as often as I would like to for a number of reasons.  I have a terrible sweet tooth and also my husband complains about having all the sweets in the house because he cannot control himself.   cake-1-5Because of this over the years I’ve cut back on baking until recently.  I won a Better Homes and Gardens Baking Cookbook in an Instagram contest and once I started flipping through those beautiful glossy pages it ignited the flame.   This weekend my in-laws stopped by to spend the day so I decided it was the perfect time to bake.  Bananacake-1-4

I wanted something fruity so I search the web and my cook books from a recipe but couldn’t find the perfect recipe.  I knew I wanted a banana cake but it had to be fluffy, moist and full of flavor.   I decided to merge a few recipes and that created this perfect Banana Coconut Cake with Almond Streusel Crunch and Vanilla Icing.

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It was outstanding.   This moist cake with bursts of banana, coconut and cinnamon was perfectly complimented by the sweet crunchy almond streusel and vanilla icing.  It was as beautiful as it was tasty and received many oohs and aahs.  This cake is also very simple to make and requires no special tools; all you need is a bowl and a spoon to make the batter.  So what are you waiting for?? Make this cake!

Bananacake-1-2

Banana Coconut Cake with Almond Streusel Crunch

Cook Time: 40 minutes

Yield: 15 servings

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 eggs
  • 2 cups crushed ripe banana
  • 1 cup coconut flakes
  • Almond Streusel Topping
  • ¼ cup all purpose flour
  • ¼ cup light brown sugar
  • ½ tsp cinnamon
  • ¼ cup cold butter, cut into small pieces
  • ½ cup slivered almonds
  • Vanilla Icing
  • ¾ cup powdered sugar
  • 5 tsp milk
  • ½ tsp vanilla extract

Instructions

  1. Spray and flour a 13x9 cake pan and set aside.
  2. To make the cake, preheat oven to 350 degrees
  3. In a large bowl mix flour, baking soda, baking powder, salt, cinnamon.
  4. Add sugar, oil and eggs to flour mixture and mix well to combine.
  5. Next add banana and coconut and stir vigorously but do not beat.
  6. To make the streusel stir together ¼ cup of flour, ¼ cup of brown sugar and cinnamon. Using a pastry blender or knife, cut in the butter until it resembles coarse bread crumbs. I use my hands for this step because it is quicker. Next stir in almonds to the crumble mixture.
  7. Pour cake batter into prepared cake pan then sprinkle almond crumble evenly over the top.
  8. Place in preheated oven and bake for 40 minutes, or until the top springs back when touched. Remove from oven and place on a rack to cool.
  9. While the cake cools make the Vanilla Icing by mixing milk, powdered sugar and vanilla in a small bowl until smooth. If the icing is too thick add more milk, just a little at a time. Drizzle over cake after it has cooled for 30 minutes.

Almond Struesel and Vanilla Icing adapted from Better Homes and Garden Baking Cookbood

http://www.jehancancook.com/?p=3949

Here are a few more cakes for you to try: