Appetizers | Alaskan Harvest Seafood Blog

Shrimp Cakes with Ginger and Cilantro

This is a wonderfully tasty dish that can be made a day ahead, if necessary. If you don’t have shrimp on hand, good quality lump crab meat could work, as well. It comes from a beautiful book on Indian cooking by Ruta Kahate, 5 Spices, 50 Dishes. They go great with a number of different dipping sauces.
You will need:

2-3 cups canola oil, divided
1/2 yellow onion, minced
3 small green serrano chiles, seeded and finely chopped
1 inch fresh ginger, peeled and minced
1/4 cup loosely packed cilantro leaves, chopped
1/2 t cayenne
1/2 t ground turmeric
1 small sweet potato, peeled, cut into pieces, and boiled until tender (leftover mashed potatoes can be used in a pinch)
8 oz. shrimp, peeled
1 egg, beaten
salt
1/2 cup dry bread crumbs

1. Heat a teaspoon of oil in a small skillet over medium heat, and lightly saute the onions, chiles, and ginger until the onion is golden. Be careful not to add too much oil - the small amount helps the cakes hold together. Add the cilantro, cayenne, and turmeric and saute another minute and then set aside to cool.

2. Mash the sweet potato.

3. Coarsely chop the shrimp and combine with the potato, onion mixture, egg, and a little salt. Make a very tiny patty and saute it in a small skillet to test the seasonings. Adjust salt or other seasonings to taste if necessary.

4. Wet your palms before forming the patties to prevent sticking. Divide the mixture into 12 balls, then flatten them into discs. They will be roughly 1 1/2 inch in diameter and 1/2 inch thick. Pat the cakes in bread crumbs, coating them well on all sides. The cakes will be loose in texture - this is a good thing. It ensures they will be moist and tender.

5. Heat enough oil to come halfway up the sides of the cakes in a medium skillet. When the oil begins to shimmer, gently place in one layer of cakes. Do not crowd. Cook 3-4 minutes or until golden brown, then flip and repeat on the other side. Remove the cakes to a paper towel-lined plate. Repeat for the remaining cakes. Serve immediately.

Note: These may be formed and refrigerated a day in advance, layered on wax paper and covered with plastic wrap. Fry directly before serving.

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Salmon-Potato Cakes with Greens and Dill Cream

Filed under: Salmon Recipes, Seafood Recipes — Tags: Alaskan Salmon, appetizers, leftovers, potato cakes, potato patties, salmon cakes, salmon patties, salmon recipe, Seafood, wild salmon —

Tighter budgets can still produce wonderful seafood meals. This preparation is relatively simple and quick, and can make use of leftovers: Friday night’s mashed potatoes and broiled salmon find new life in these savory cakes. They can stand alone as an entree, or make great appetizers for group get-togethers. They can be made ahead of time and reheated. The original recipe appeared in the New York Times; I have adapted it and added some healthier touches and kick.

You will need:

3 bunches fresh spinach or other greens (if you use a robust winter green like kale or chard, remove the stems and thicker ribs)
4 cloves garlic, smashed and chopped
2 c leftover mashed potatoes
8 oz. cooked wild Alaskan salmon, flaked
4 eggs, beaten
2 tsp salt
several cranks of freshly ground pepper
¾ c flour
2 ½ c panko bread crumbs
½ onion, finely chopped
a few healthy shakes of ground cayenne
olive oil

For the sauce, you will need:

4 or 5 cloves garlic, crushed
1 c sour cream or Greek yogurt
a handful of fresh dill, minced
pinch of nutmeg
a few dashes of Worcestershire sauce
zest of one lemon
salt and pepper to taste
lemon wedges (as garnish)

1. Wash and coarsely chop the spinach. Sautee the spinach, onions and garlic together until the spinach is completely wilted and the onions are translucent and golden. Set the mixture aside to cool.

2. In a large bowl, combine the potatoes, flaked salmon, 1 cup of the panko crumbs, 2 beaten eggs, salt, pepper, and cayenne.

3. Squeeze as much liquid as you can out of the spinach. Let it rest a moment and then squeeze it again. Add the spinach to the potato-fish mixture and mix well. Use your hands to make sure it’s evenly combined and there are no fish bones or potato lumps.

4. Set up an assembly line: line up three wide bowls, and put the remaining panko crumbs in one, the rest of the eggs in the middle one, and the flour in the other.

5. Form the salmon mixture into small patties, around 3 inches wide and ¾ inch thick.

6. Drop each patty in the flour, coating it thoroughly. Then, dip it in the eggs. Finally, dredge it through the panko crumbs so that it is completely covered. Reform and set the finished patties aside on a baking sheet, covering them with plastic wrap or a damp towel. Let them rest in the refrigerator for 30 minutes to 4 hours.

7. In the meantime, make the dill cream by combining the yogurt or sour cream with the rest of the ingredients. Be sure to taste it and adjust the seasonings; you may want to add a small splash of vinegar or a pinch of sugar, depending on the acidity of the yogurt or sour cream.

8. To cook the cakes, cover the bottom of a heavy skillet with olive oil and heat it to medium-high. Cook the cakes in batches, turning them once to brown them evenly. Drain them on paper towels or newspaper and keep them in a warm oven as you cook the rest. Serve hot with the dill cream and wedges of lemon.