Using tinned kippers (i.e. John West) in fishcakes

OrangeProse

Hello all

Just thought I'd ask a quick question. I've got a real hankering for smoked fishcakes tonight and I'm aware that I've got a couple of tins of John West smoked kippers (either in sunflower oil or brine, can't remember at the moment) in the cupboard.

Anyone know if I can use this fish in a fishcake? Or will it be too oily and sloppy?

Thanks :cool:

tandraig

well it will if you chuck whole can in! seriously hun i would drain it off and if you are really fussy pat the fish with kitchen towel. but i have just drained fish in oil and added to mash potato and they werent sloppy or greasy.

OrangeProse

Thanks, I shall give it a try. Don't worry, I'd always planned to drain off the fish before mixing it in with the potato! The reason I asked is because that kind of fish tends to be very soft, as it's been soaking in brine or oil or whatever for ages.

I suppose, if they are in oil, I could probably use the drained oil to cook the fishcakes in.

Really looking forward to these now!

GrillMonkey

I've done this, just drain them and then use as you would any other fish.

OrangeProse

Quick update - I made these last night and they were fantastic!

I mixed a can of kipper fillets with a packet of flaked salmon and a pack of prawns, then added some mashed potato, mayonnaise, gherkins and spring onion. Seasoned with cayenne pepper, dill and pepper and then mixed in a beaten egg, then rolled in flour.

This made ten huge fishcakes! I friend them off in the oil from the kippers (waste not, want not!) for a couple of minutes on each side to crisp up, then baked in the oven for fifteen minutes. Lovely!