Recipe: Delicious Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette. The Pan-fried Fishcakes recipe out of our category saltwater Fish! A wide variety of pan fried cakes options are available to you, such as box, bag. You can also choose from ce / eu, haccp.

Strain the sauce into a clean saucepan over medium-low heat. These hearty fish cakes are made from a combination of diced cod, garlicky mashed potatoes, matzo meal and egg. (Letting the cakes rest for a few minutes before frying helps them hold together in the hot pan.) Served on the side, a creamy, zesty sauce is perfect for dipping. Mince fish together with soaked shrimp. You can have Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette using 15 ingredients and 9 steps. Here is how you cook that.

Ingredients of Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette

1. Prepare of Fish Cakes.
2. It's 1 lb of ground Tilapia fish.
3. It's 1 cup of bread crumbs.
4. It's 1 of egg.
5. You need 1 tbsp of lemon pepper.
6. It's 1 tsp of ground mustard.
7. You need 1/4 cup of chopped dried seaweed.
8. It's 2 tbsp of EVOO for frying.
9. Prepare of Vinaigrette.
10. Prepare 1/4 cup of pomegranate molasses.
11. Prepare 1/4 cup of EVOO.
12. You need 1/4 cup of lime juice (actually 1/8, but couldn't put it).
13. It's 1 tsp of black sesame seeds.
14. Prepare 1 tsp of white sesame seeds.
15. You need 1/4 tsp of cayenne pepper.

Blend in cornstarch, salt and stock. Dice smoked ham, bamboo shoots and soaked mushrooms. These rice cakes are cooked with leftover Japanese steamed rice. This recipe uses these pan-fried rice cakes and tops them with chipotle mayonnaise and raw scallop.

Pan Fried Fish Cakes w/Pomegranate & Lime Vinaigrette instructions

1. Combine all Fish Cake ingredients except EVOO. Mix well..
2. Make into patties.
3. Heat frying pan until it starts to smoke a little. Add enough EVOO to your frying pan to coat the bottom..
4. Once oil starts to ripple, turn heat down to medium high and add your Fish Cakes..
5. Cook for about 5 to 7 minutes, or until a nice golden brown, then flip and cook other side for 4 to 6 minutes, or again, until a nice golden brown..
6. While the Fish Cakes are cooking, mix Vinaigrette ingredients in a small bowl. Whisk with a fork for about 2 minutes, then set aside until ready to serve..
7. Once Fish Cakes are done cooking, place then on a paper towel to drain excess oil..
8. To plate, simply place on a plate, add your side dish, then drizzle Fish Cake with Vinaigrette and serve while hot. (Don't forget to stir the Vinaigrette right before you drizzle it over the Fish Cake).
9. Enjoy! I sure did!.

You then paint them with a thin glaze of a soy-honey mixture not exactly Japanese, but out of this world. These fish cakes are a doddle to make and you can make them from frozen fish and leftover mashed potato. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through. Serve with tartare sauce and a simple salad. Fish cakes are my favourite way to make use of leftover mashed potatoes post holiday meal.