FISH CAKES

by Ted Peterson
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This set of page is a group of recipes for different fish and crab cakes. There is 5 different ones listed and on some of them you can use some other pich in place of the fish listed. All except the last one will use potatos.
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GENERAN FISH CAKES.

2 cups mash potatoes.
1 tablespoon fine grated onion.
Ground ginger.
Ground peper and salt to taste.
1 2/3 cups cooked fish. (see note).
Tomato sauce (if wated. see note>).
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The fish can be almost any fish. Use the fish but not the bones or skins.
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Mix all the items except the tomato sauce. Make into fish cakes about 2 1/2 inch diameter and 1 1/4 inch thick. Saute in butter until golden brown. Garnish with tomato sauce if wanted.
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HADDIE CAKES

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1 egg.
1 1/2 cup mash potatos.
1/2 teaspoon ginger.
salt.
butter.
1 1/2 cups cooked haddie or haddock fish.
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Season the potatoes with the salt and pepper for your taste and add butter. Combine the fish, mash potatoes. Add the well beaten egg and the ginger and form into flat cakes and saute in butter until nicely browned on both sides.
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COD CAKES.

1 egg.
1 1/2 cups mash potatoes.
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Mix the mash potatoes and the codfish with a wire masher and then add the egg and then beat the mixture with a fork. Take a tablespoon ot this and drop into a deep fat cooker or a frying pan with a large amount of fat. You then have codfish cakes.
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SALMON CAKES

2 1/4 cups mash potatoes.
1 teaspoon paprika.
1 beaten egg.
1 1/4 teaspoon salt.
1 1/4 tablespoon grated onions.
1 can salmon ( or 1 lb.).
Also have flour, bread crumbs, salt, and pepper handy.
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Mash the salmon, potatoes, paprika, salt & pepper together and then chill. Now make into small cakes.
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Roll this mixture in flour, dip in the beaten egg and then roll in bread crumbs, and them chill for over 1 1/2 hour.
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Deep fry or in a frying pan until brown.
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CRAB CAKES

4 tablespoons chopped parsley.
1 lbs crabmeat.
1 tablespoon butter.
1 cup chopped onion.
3 eggs.
1 teaspoon salt.
1 1/4 teaspoon mustard.
1 cup bread crumbs.
Have some cream and flour handy.
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Cook the onions in the butter until trasnsparent and then add the bread crumbs and blend well. Add the above mixture with the cravmeat, eggs and all the seasonings.
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When this is mixed, add just enough cream to bind the mixture so that you can shape into cakes. Roll in butter and then cook until they are browned on both sides and are cooked through out.
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