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Northern Pike Cakes with Cilantro Cucumber Chutney

Sous Chef Thomas Stuart,

These delicate fish cakes can be made with any type of white fish to get a similar taste. The refreshing cucumber cilantro chutney helps draw out the spiciness of the fish mixture.

Pike Cakes
16 oz northern pike, minced
1 1/3 cups bread crumbs
4 large eggs
3/4 cup eggs
1/4 cup fresh parsley
1/8 cup red onion, diced
1 Tbsp vegetable oil
1 Tbsp lemon juice
1 Tbsp fennel
1 1/2 tsp dried thyme
1 tsp chile flakes
1 tsp salt
1 tsp pepper

Cucumber Cilantro Chutney
1 1/2 cups sour cream
1/2 cup English cucumber, diced
1/2 cup white onion, diced
4 Tbsp cilantro
1 Tbsp lemon juice
1 1/2 tsp garlic purée
1 tsp sugar
1/2 tsp fresh ginger
1/2 tsp salt
1/2 tsp cumin

Pike Cakes
1. Heat oven to 350˚F.
2. Mince pike in a food processor until slightly chunky.
3. In a bowl, combine remainder of ingredients and minced pike. Mix well.
4. Place golf ball-sized scoops of mixture onto baking sheet lined with parchment paper. Bake for 30 min.

Cucumber Cilantro Chutney
1. Blend all of the ingredients in a food processor.
2. Serve on top of fish cakes.

Yield 20 fish cakes

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