Fish cakes have a variety of flavors
By ELLEN FOLKMAN
Published April 25, 2007
Ruth Angela wanted a recipe for fish cakes. Norma Jean Smith shares her favorite for salmonettes. She notes that these salmonettes cannot be made ahead of time. Norma Jean also shares a pick-your-favorite, do-it-yourself recipe for fish cakes. Because the recipe uses a stuffing mix, no extra seasonings are necessary. Hopefully Ruth will enjoy both!
Entree:
Salmonettes
For: Ruth Angela of New Port Richey
From: Norma Jean Smith of Safety Harbor
1 15-ounce can pink salmon
1 egg
1/2 cup flour
1 heaping teaspoon baking powder
May add grated onion and/or garlic salt and pepper
- Drain salmon juice into a cup.
- Mix egg with drained salmon. Add flour. This mixture will be thick.
- To 1/4 cup salmon juice, add baking powder and beat with fork until foamy. Pour into salmon mixture. Will become thin.
-Use 2 small spoons or small ice cream scoop to make balls. Place into deep fryer full of hot oil. Don't turn - they will be done in a few seconds.
Fish Cakes
For: Ruth Angela of New Port Richey
From: Norma Jean Smith of Safety Harbor
1 (6-ounce) package stuffing mix
1/3 cup mayonnaise
3/4 cup water
Pick one from this list:
2 (6-ounce) cans crab meat, drained
2 (6-ounce) cans salmon, drained
2 (6-ounce) cans tuna, drained
3 (4-ounce) cans tiny cooked shrimp, drained
Pick one from this list:
3 tablespoons tartar sauce
1 tablespoon lemon juice and 1 cup shredded mozzarella
2 tablespoons pickle relish and 1 cup shredded Cheddar cheese
1/4 cup barbecue sauce
Pick one from this list:
1/2 cup finely chopped celery
1/2 cup chopped green onion
1/2 cup shredded carrots
1/2 cup finely chopped green pepper
- Mix stuffing mix with mayonnaise, water, seafood, add-ins and vegetables. Cover and refrigerate 10 minutes.
- Heat a large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of stuffing mix into patties, add to skillet in batches.
- Cook 3 minutes on each side or until golden brown on both sides, turning carefully.
Recipe request
Jean Lawyer purchased some bourbon salmon at Publix recently and she would like a recipe for it to make herself.
You Asked for It is a reader mail column. Send requests to You Asked for It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail them to youaskedforit@knology.net Please put "Recipe request" in the subject line. Be sure to include your full name, city and phone number.