Fish cakes for freezing?

NicolaC

they should be fine to freeze. I did that last week when I was staying at my parents. I made too many fishcakes so just let a couple cool and they went into the freezer.

They will need to be defrosted when they come out and then just heated up in the oven for about 15/20 minutes.

taplady

NicolaC wrote:

they should be fine to freeze. I did that last week when I was staying at my parents. I made too many fishcakes so just let a couple cool and they went into the freezer.

They will need to be defrosted when they come out and then just heated up in the oven for about 15/20 minutes.

I always make extra and they freeze well and as Nicola says just reheat in the oven for 20 mins or so - in fact I'm having some from the freezer for tea, they're in the oven as I type!;)

mel_anthe

Great, thanks everyone :T they are now in the freezer. Nice as they were, I didn't fancy having fishcakes for tea 4 nights in a row

onetomany

to be a pain but im in the middle of cooking



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Salmon Fishcakes
Potatoes (I just use how many I would if I was making mash for the family)
400g tin of pink salmon (currently on special offer in Netto at 97p:T )
Milk and butter
Flour
A little oil


Boil and mash potatoes with milk, butter and lots of seasoning, herbs etc
Drain and mash pink salmon
Mix salmon and potatoes together and press into cake shapes
Coat lightly with flour then leave them in the firdge for an hour or so before cooking as they hold their shape better
Fry in a little oil or bake in the oven on a greased tray
Serve with salad and some chutney or relish

You can put all sorts of yummy things in these depending on what you have in, cooked sweetcorn, fried onions, chopped spring onions, a little diced tomato herbs, pesto, chopped capers, lemon juice. I want to try them with chopped green chillis and coriander. They are extra special if you brush them with milk and roll them in some HM breadcrumbs before cooking im gonna put them into breadcrumbs do you still think i will need to flour them if so is it plain? also im using samon thats already cooked say sutable for home freezing if theres some left can i freeze them?

mummysaver

I would roll in plain flour, brush with milk and then breadcrumb.

Yes they should be fine to freeze, so long as the pre cooked salmon wasn't previously frozen, ie you haven't just got it out of your freezer.

Hope you enjoy them!

Penelope_Penguin

onetomany wrote: »

also im using samon thats already cooked say sutable for home freezing if theres some left can i freeze them?

Yes you can freeze fish cakes - I do mine before they're cooked, then lightly fry directly from frozen, ensuring they're piping hot right throught before serving

I'll add this to the existing thread on freezing fishcakes.

Penny. x

butterflylady

Afternoon all,

Just have a quick question, I have my first batch of fish cakes, cold pots, 2 tins of tuna, egg washed and then bread crombs.

However I have got a bit excited and made 12, far too many for us, so I'm wondering if I can frezze them and if I can do I need to cook them first?


Thanks

butterfly

Skint_Catt

No - I freeze them uncooked - I always make huge batches for convinience!

But do wrap them separatly/in portions as they're impossible to separate once frozen!

C xx

thriftlady_2

Yes you can freeze them, and no you don't need to cook them first (the tuna and potatoes are cooked anyway).

You can cook them from frozen but allow a bit longer and don't have the heat too high or they will burn on the outside before they are cooked through.

MindaJ

Quick question, I've tried making fish cakes before using the same ingredients as the OP, but they didn't hold together. I wanted to oven bake them, but I ended up having to fry them so they ended up oily. what's a fool proof method?