![]() Butter lettuce wrapped fish tacos with the pineapple salsa. Sound familiar? If you haven’t had the chance to make it yet because you couldn’t find the right dish to pile it on, today we are bringing you that dish. Our last post we brought you the pineapple salsa. Tacos tacos tacos….well, we’re at it again with our latest taco creation and it’s the shiz. If it were me I would think about hoarding all of these for myself and maybe sharing a few with my family… but only if I’m feeling generous that day. Better yet, have a cake party and invite all of the beefcakes you know, serve them these salmon cakes and have cupcakes and bundt cake for dessert…just a thought, or maybe not. You can serve these as a meal on their own, as an appetizer (if serving as an appetizer you might want to make them a little smaller), or over a bed of lettuce as a salad. The creaminess (yes, I said creaminess) of the dipping sauce pairs perfectly with the crispy cakes and the fresh herbs and lemon, it’s like you’ve died and gone to heaven. You have to make the lemon herb dipping sauce with these guys, I mean HAVE TO, period. ![]() Don’t skimp on the salmon here, make sure you are buying center cut, fresh, preferably wild salmon. The salty capers with the fresh lemon finished with the golden crunch from the panko breadcrumbs and let’s not forget the star of the show, the salmon. There are so many components to these irresistible cakes that make them, well, irresistible. These salmon cakes are on another level delicious. Cupcakes, pound cake, bundt cake, cheesecake, pancakes, fruitcake (this may be the exception to the rule), beefcakes (especially the ones at the gym.haha) and of course salmon cakes!! See, I bet you never thought about cake this way before…I assure you that you may never think of the word “cake” the same again, right? Now that I know how easy these are to make, I’m anxious to try to make fish cakes out of tuna and salmon.Why is it that everything tastes better when it’s made into a cake? I mean let’s just break this down for a minute. They were awesome on a salad with some homemade vinaigrette. These Crispy Lemon-Thyme Fish Cakes transform regular fish into something unique and delicious. This was just enough time for each side to become golden and crispy. This step is necessary because they fall apart easily if they aren’t cold.Īfter the half hour was up, I heated up some olive oil over medium-high heat in a large pan and cooked each side of the fish cake for 4 minutes each. Then, I put them in the fridge for 30 minutes, so that they would hold together better. I like to cover them in almond flour, shake it off, then cover them in almond flour again, to get a nice coating going. I formed patties/ little cakes out of 1/4 cups worth of the meat and then covered each cake with almond flour. It’s going to be a big lumpy mess, but it’s all part of the process!Īfter that, I put 1 cup of almond flour in a plate. I added the tilapia and 1/2 cup of almond flour to the mixture and mixed it all together with a fork. Then, I mixed together the lemon juice, eggs, onion powder, garlic powder, salt, pepper, thyme, and mustard in a separate bowl. I then used two forks to break apart the fish into small pieces. To start, I cooked the tilapia in the oven at 400 degrees for 20 minutes. Though I have to warn you, they are a bit messy and they do require some prep work. These fishcakes really aren’t that hard to make. These are so delicious that I felt like I had gone out to dinner and ordered them. I could just gobble them all up in one sitting! I thought of flavors that I love with white fish, such as garlic, lemon, and thyme… And before I knew it, these Crispy Lemon-Thyme Fish Cakes were born.
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