Fish Patties with Two Dipping Sauces

These can be served as an entree or a main course and also make for a lovely light lunch. They are great as a one of the dishes you prepare when doing a BBQ, they cook well on an oiled BBQ plate. I have listed two different dipping sauce below you can make both or try the one that you think you will like best or even make your own.

Ingredients

1 Carrot, grated
1 Zucchini, grated
3 Green onions, sliced thinly
3 Garlic cloves, quartered
1 Red chili, seeded, chopped
2 Teaspoons fresh ginger, grated
11/2 Tablespoons fresh coriander, chopped
1 Teaspoon grated lemon rind
500g White fish fillets, chopped
1 Tablespoon fish sauce
1 Teaspoon turmeric
1 Tablespoon oyster sauce
1/2 Cup panko flakes (Japanese breadcrumbs if you can't get these don't use regular just use plain flour.)
40-50ml Peanut oil

Sweet Chili-Coriander Sauce

1 Tablespoon white wine vinegar
1 Teaspoon brown sugar
100ml Sweet chili sauce
1 Teaspoon dried basil or 1 Tablespoon fresh
11/2 Tablespoons fresh coriander, finely chopped

Coriander Chili Yogurt

150g Yogurt, natural
1/2 Teaspoon garlic powder
1 Teaspoon finely grated lemon rind
1 Tablespoon lemon juice
2 Tablespoons fresh coriander, finely grated
3 Teaspoons sweet chili sauce

Method

1. Blend or process carrot, zucchini, onion, garlic, chili, ginger, coriander and rind until finely chopped.

2. Add fish, sauces and turmeric blend or process until well combined. Shape into patties and for ease of handling refrigerate about 20 min's before using.

3. Heat the oil in a pan or on a grill, press panko flakes onto each side of patties and cook over a medium heat, until browned on both sides and cooked through. Serve with dipping sauces.

Sweet Chili-Coriander Sauce

1. Combine the first three ingredients and stir until sugar dissolves (I usually just zap it in the microwave for about 30 seconds, to heat enough, to dissolve sugar.)

2. Stir in herbs and serve.


Coriander Chili Yogurt

1. Combine all the ingredients in a small bowl and serve.


To Serve: Arrange patties on a platter plate and serve dipping sauces along side.


All photo's taken by me unless otherwise stated.

Tuna and Sweet Potato (Kumera) Patties

This was another recipe I made for the recipe swap on the recipezaar site. I found these delicious as did my hubby, the combination of the sweet potato with the tuna was really delicious. I did make a herbed mayonnaise to go wuth them, it was lovely, but they are very moist so it was not necessary. If you would like to read all the reviews of this recipe please click here.

Ingredients

1 Medium about 300g orange sweet potato, peeled, coarsely chopped
1 (425g) Can tuna in water, drained
2 Eggs, lightly whisked
25g Dried breadcrumbs (packaged) (I used panko flakes, Japanese breadcrumbs.)
1-2 Tablespoon fresh parsley, chopped
Salt & freshly ground black pepper
1 Tablespoon olive oil


Method

1. Steam the kumera in the mircowave until tender.

2. Drain and refresh under cold running water. Transfer to a large bowl.

3. Use a potato masher or fork to mash the sweet potato until coarsely mashed. Add the tuna, egg, parsley and breadcrumbs, and stir until well combined. Season with salt and pepper.

4. Divide the tuna mixture into 8 equal portions.

5. Use wet hands to shape portions into 8cm patties.

6. Heat oil in a large non-stick frying pan over medium-high heat.

7. Add the patties and cook for 3-4 minutes each side or until golden brown. Remove from heat.

8. Divide among serving plates and season with salt and pepper.

9. Serve with lemon wedges, fries and a garden salad.


4 Servings


All Photo's taken by me unless otherwise stated.

Tuna Patties/Burgers Japanese style

I have already posted a salmon pattie recipe so I thought I would move on to Tuna. I buy Ahi tuna, which is most commonly used in raw Japanese fish dishes such as sashimi. Ahi refers to two species, bigeye tuna and yellowfin tuna. With yellowfin being most common, it has nice red pigmentation to skin, it is more perishable than bigeye and looses its red pigmentation quicker. So when buying look for a good bright red colour for freshness.


Ingredients

olive oil
850g Ahi tuna (see description above)
2 Tablespoons mayonnaise
11/2 Tablespoons Dijon mustard
4 green onions, chopped
11/2 Teaspoon fresh ginger, grated
2 Cloves garlic, crushed
1 Tablespoon Japanese soy sauce
1 Tablespoon lemon juice
1 Tablespoon rice wine vinegar
2 Tablespoon fresh coriander, Finely chopped
3/4 Cup panko flakes (Japanese breadcrumbs I found these a few years ago and have never gone back to regular breadcrumbs, they give such a lovely crispness to patties. Panko is available in most Asian grocery stores. If you can't get it regular breadcrumbs are fine.)


For the wasabi mayonnaise

2 Teaspoons wasabi powder
1 Tablespoon Dijon mustard
4 Tablespoons mayonnaise


Method

1. Cut tuna into chunks place tuna, mayo, mustard, vinegar and lemon juice into a food processor or blender and pulse until ingredients are just combined. Add onion, soy sauce, ginger and garlic and pulse again to combine.

2. Add coriander and panko (note: save enough flakes to coat the outside of patties for frying.) Mix these ingredients until combined.

3. Shape into patties it will make 8 medium patties (2 per person) or 6 Large burgers if you want to serve them this way in buns. Place patties on tray and put in fridge to chill for 15-20 Min's.

4. Heat oil in pan (you may need 2) Or you can grill on BBQ. Add patties to pan and cook on each side about 4-5 Min's. The patties should have a nice golden brown outside and be medium rare inside. If you over cook tuna it becomes very dry.

For the wasabi mayonnaise

1. Mix a little water with the wasabi powder to form a paste add mustard and mayo and mix well place in refrigerator for about 30 Min's to allow flavours to infuse.

To serve place atop salad greens and serve the wasabi mayonnaise on the side.

All photo's taken by me unless otherwise stated.

Creamy Mussel Soup starter followed by Fresh salmon patties/burgers

I love mussels and they are so easy to do even if your not the best cook in the world. All you have to do is throw them in boiling water and wine and pretty much what ever other ingredients you like and yum, yum. You don't have to worry about cooking time as a mussel opens its shell to expose the meat when they are done. I also love salmon and as the days are getting cooler, I thought I'd take these last few mild days we have left before winter, to fix a more light summery meal. That and fresh salmon is quite expensive in Switzerland, I usually buy mine across the border in France but it was on special the other day so I thought I'd get some.



Creamy mussel soup starter with fried garlic bread














olive oil
800g-1kg Mussels (I find mussels very light and with the fact they don't all open I tend to buy a kilo for 4)
1 medium onion, finely chopped
4 bacon rashers, chopped
2-3 cloves garlic, crushed (depending on your taste)
1/2 Cup dry white wine
2 Tablespoons lemon juice
11/2 Cups water
1 Teaspoon fish stock
1 Teaspoon vegetable stock
300ml Cream (can use light)
2 tablespoons fresh basil, chopped
2 egg yolks


Method

1. Scrub mussels and remove hairy beards from them. Heat a small amount of olive oil in a fry pan, add onion and garlic and cook until onion is soft. In a small pan cook bacon until browned then drain on absorbent paper.

2. In a large saucepan add enough water that will cover mussels and bring water to boil. Add mussels to pan, cover and cook for a few minutes or until mussels open. drain and discard any mussels that do not open. (I cook mussels in a separate pan so that any sand or grit that has not been washed off does not end up in my soup). Remove shells completely from some of the mussels, remove half the shell from others and leave some complete. This is for presentation and ease of eating.

3. Wash saucepan and return to medium heat combine wine, lemon juice, water, both stocks, and onion garlic mixture, bring liquid to boil then reduce heat to a simmer, add cream and bacon. Remove pan from heat. In a bowl lightly beat egg yolks and add a few tablespoons of soup mixture to egg and mix, then add to soup, return pan to a low heat add mussels and basil and stir until heated through.

Serve with a mixture of soft cut french loaf and fried french loaf

For fried

Cut a french loaf into slices, crush a couple of cloves of garlic and mix with butter. Spread garlic butter on both sides of bread and fry until golden brown on both sides.



Salmon Patties/Burgers

750g Salmon fillets, skin removed
1 onion, finely chopped
2 small celery sticks
3 Tablespoons corn
31/2 Tablespoons mayonnaise
1 Tablespoon lemon juice
11/2 Tablespoons Worcestershire sauce
11/2 Teaspoons paprika
5 Dashes of Tabasco
1 Tablespoon fresh dill, chopped
1 Tablespoon fresh parsley, chopped
1 egg
11/2 Cups Panko flakes (Japanese breadcrumbs, can use regular crumbs, i love panko as it makes things more crispy than regular.)


Herbed yogurt sauce

300ml Natural yogurt
11/2 Tablespoons fresh mint, chopped
1 Teaspoon parsley, chopped
1 Teaspoon fresh tarragon, chopped
1 Tablespoon lemon juice
1 Teaspoon lemon zest


Method

1. In a large pan bring salted water to boil (enough to submerge salmon in). Turn heat down to medium and boil for about 8-10 Min's, don't worry if it's not totally cooked as you will be frying patties later.

2. In a large bowl flake salmon, add all the other ingredients except egg and panko. Mix to combine try not to over mix. Add egg and if using panko flakes add 1 cup and reserve 1/2 cup for coating the outside of the patties. If using regular breadcrumbs you can add the whole 11/2 cups now.

3. Shape into patties makes about 8 smaller patties (2 per person) if serving by themselves with sauce and salad and 6 large burgers if doing in burger buns. If making with panko just lightly coat the outside of each Pattie with some of the reserved panko flakes.

4. Heat some oil in a fry pan and cook each side until golden brown and crisp about 4-5 Min's a side.


Yogurt sauce

1. Combine all the ingredients. I like to make this an hour or two ahead of time to allow the herbs infuse the yogurt.

Serve patties atop salad greens and drizzle yogurt sauce.

All photo's taken by me unless otherwise stated