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Fishcakes!
Curry_Queen
Posts: 5,589 Forumite
I had some mash left over from dinner last night so decided to make tuna fishcakes for lunch today (need to start making a dent in my stock of tinned tuna! 
) although I've never made them before. Always been put off because I really hate those horrible orange breadcrumbed frozen discs of sawdust 
Anyway, I'm surprised to find that I've managed to make six huge fishcakes from the ingredients I had, currently sitting chilling in the fridge, but we're only going to manage to eat one each with salad and fresh bread so I'm going to have to freeze the rest. Should I freeze them uncooked as they are now, or cook them first then freeze?
) although I've never made them before. Always been put off because I really hate those horrible orange breadcrumbed frozen discs of sawdust Anyway, I'm surprised to find that I've managed to make six huge fishcakes from the ingredients I had, currently sitting chilling in the fridge, but we're only going to manage to eat one each with salad and fresh bread so I'm going to have to freeze the rest. Should I freeze them uncooked as they are now, or cook them first then freeze?
"An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Comments
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That's a tough one!
If you used egg to bind them I'd be inclined to cook them first and then freeze. I can't quote any authority for this - it's just the way I'd feel happier about it. I don't like the idea of raw egg defrosting some time later... Hi, I'm a Board Guide on the Old Style and the Consumer Rights boards which means I'm a volunteer to help the boards run smoothly and can move and merge posts there. Board guides are not moderators and don't read every post. If you spot an inappropriate or illegal post then please report it to forumteam@moneysavingexpert.com. It is not part of my role to deal with reportable posts. Any views are mine and are not the official line of MoneySavingExpert.Never ascribe to malice that which is adequately explained by incompetence.DTFAC: Y.T.D = £5.20 Apr £0.50
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I freeze mine raw and just pop into the oven to cook from frozen.....never had any probs."Start every day off with a smile and get it over with" - W. C. Field.0
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I didn't use any egg as the mash was soft enough to bind everything together so I've just dunked them in flour and will brush with oil and cook in the oven once they've chilled and firmed up a bit "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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I make those but I've never frozen them
I'd be inclined to leave them raw as the 'cooked' taste may not last well in the freezer.
oh but yum...... with lots of lemon and mayo :drool:Just run, run and keep on running!0 -
I can't believe how delicious HM fishcakes are!!! :eek: ... even DS loves them too! :dance:
I'll certainly be making these again and perhaps experiment with flavourings and different fish! Has anyone ever tried making them with smoked mackerel? I have some in the freezer that need using up soon "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Curry_Queen wrote:Has anyone ever tried making them with smoked mackerel? I have some in the freezer that need using up soon
Yum! Smoked mackerel works very well; if you just want a subtle flavour, use 50:50 smoked mackerel and white fish.
I vary the flavours with fishcakes (got loads of tuna to use up at the moment as it was BOGOf on the multi packs of 4 tins last week
) It's nice if you add ground cumin and coriander with a squueze of lime or lemon juice. I also squeeze a bit of lemon into mayo to serve with it.
Sometimes I just add a bit of curry powder to the mix and then serve with red onion and coriander salsa.
Can also flavour with chopped lime leaves, fresh coriander leaves and chilli.
I'm going to have boil up some potatoes now and make fish cakes for lunch tomorrow! *Drool*I have the mind of a criminal genius. I keep it in the freezer next to Mother....0 -
I would imagine that Mackeral would work....tinned crab does too.
My hubby absolutely LOVES these. Every so often he says "when are you makin some of them tuna and potato things that I like?" :rolleyes: They do s-t-r-e-t-c-h well though don't they? In my old recipe it says to add soured cream and a squeeze of lime to the mixture when making them but I never have that stuff in so a bit of mayo moistens the mix if it's too dry.
Do you oven bake yours? I fry mine but wouldn't mind knowing if baked ones turn out as nice.Just run, run and keep on running!0 -
Noozan wrote:Yum! Smoked mackerel works very well; if you just want a subtle flavour, use 50:50 smoked mackerel and white fish.
I vary the flavours with fishcakes (got loads of tuna to use up at the moment as it was BOGOf on the multi packs of 4 tins last week ) It's nice if you add ground cumin and coriander with a squueze of lime or lemon juice. I also squeeze a bit of lemon into mayo to serve with it.
Sometimes I just add a bit of curry powder to the mix and then serve with red onion and coriander salsa.
Can also flavour with chopped lime leaves, fresh coriander leaves and chilli.
I'm going to have boil up some potatoes now and make fish cakes for lunch tomorrow! *Drool*
Ooooooh some great ideas there to try! I love cumin and coriander in burgers but would never have thought to try it in fishcakes so thanks for that! :drool:
I made a lemon mayonnaise to go with them, thanks to Jay-Jay's suggestion, and they went really well together yum! "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Jay-Jay wrote:I would imagine that Mackeral would work....tinned crab does too.
My hubby absolutely LOVES these. Every so often he says "when are you makin some of them tuna and potato things that I like?" :rolleyes: They do s-t-r-e-t-c-h well though don't they? In my old recipe it says to add soured cream and a squeeze of lime to the mixture when making them but I never have that stuff in so a bit of mayo moistens the mix if it's too dry.
Do you oven bake yours? I fry mine but wouldn't mind knowing if baked ones turn out as nice.
I was amazed at how far it does stretch and had only expected to get 3 maybe 4 max out of it so getting 6 big ones was great, so cheap and easy to make!
I baked them in the oven, gas 6/200C?, for about 30 mins till golden but I should imagine they'd come out crispier if you pan-fried them. My potatoes were very soft though as I'd mashed them with butter and milk last night for dinner, so maybe next time I'll set some boiled spuds aside before mashing if I know I'm going to make these and they should turn out a bit firmer "An Ye Harm None, Do What Ye Will"
~
It is that what you do, good or bad,
will come back to you three times as strong!
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Curry_Queen wrote:I can't believe how delicious HM fishcakes are!!! :eek: ... even DS loves them too! :dance:
I'll certainly be making these again and perhaps experiment with flavourings and different fish! Has anyone ever tried making them with smoked mackerel? I have some in the freezer that need using up soon
Lidl do a tin of poached salmon for about £1.20 and, with mash, capers, herbs etc ... I manage to get at least 6 fishcakes from it.
In my view, tinned "cheap" fish makes the best value fishcakes. No point in using fresh Sea Bass, for example Warning ..... I'm a peri-menopausal axe-wielding maniac0
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