Fishcakes!

mumoftwo

dannahaz wrote: »

Hi mumoftwo. Just a thought - do you think your kids would recognise it as tuna if it was in a fishcake?

don't know, probably, my kids are 13 and 11, so not easily fooled but I will try it and see what they think, well I do have 11 tins left!!!

webitha

thanks for that recipe gingernutmeg
sod the fishcakes we are having that instead tomorrow as OH came home early from work with a takeout a big treat that we only have every couple of months so i got a meal already for next weeks menu

happyathome_withmyboys

This month's Good Food magazine has a lovely recipe for tuna fishballs - dead easy, very tasty and you can freeze them too!

welshgirlmel

Hi I`ve made tuna and courgette lasagne before and its actually very nice (and i hate courgettes), but its a few years since I made it but its fairly cheap. Normally I would fry the onion and garlic together but it doesnt say to do that and I don`t know why! I would also put a layer of lasagne sheets on the bottom of the dish first, a layer in the middle and then a layer on the top but again thats not what the receipe says

14oz can tomatoes
2 cloves garlic
1 onion chopped
8oz courgettes sliced
2 tbsp cornflour
7oz can tuna drained
4oz lasagne sheets
4 oz cheddar grated
1pt of white sauce (made with 1-2oz flour and 1-2oz butter)
salt and pepper

Place tomatoes in pan with garlic, onion, courgettes and salt and pepper. Bring to boil and simmer for 10 mins. Add cornflour blended with some water and the flaked tuna,
Place half the mixture in the base of an ovenproof dish, cover with half the lasagne, repeat the layers.
Add 3oz of cheese to the white sauce, season to taste, pour the mixture over the lasagne. sprinkle with the remaining cheese.
Bake at 200c/400f for 30 mins

Whoops just reread your post and you dont want tuna pasta...oh well! lol

mamashaz

Hi everyone

I have found some salmon in the freezer which I am currently cooking with the idea of making fishcakes for tonight's meal.

The problem I always have with homemade fishcakes is that they fall apart when I fry them.

Does anybody have a recipe which bakes fishcakes rather than fry them?

Thanks

Mamashaz

Pink.

Hi mamashaz,

Just make them as you normally do...I dip mine in seasoned beaten egg mixed with a little olive oil and then coat them in breadcrumbs. I think the important thing to stop them falling to bits is to chill them well before cooking. Normally I'd make them late morning/early afternoon, give them a couple of hours in the fridge and then just pop them onto a baking tray and cook at 180 degrees, turning once during cooking.

There's an older thread that should help:

Fishcakes!

I'll merge your thread with that one later to keep all the suggestions together.

Pink

mamashaz

Thanks Pink winged! I'll give that a go and also look at the other thread.

Mamashaz

Whenispayday

Ive got a piece of white fish in my fridge that needs using tomorrow. I'd love to make some fishcakes, but the only recepies I can find on the internet involve using egg, which im allergc to. Does anyone have an egg-less fishcake recipe?

Thanks

ChocClare

You can make them without egg, whenispayday - just mix your fish with some parsley, chopped spring onion or chives (or ordinary onion, chopped fine and cooked over a very low heat first or just bunged in a tupperware dish in the microwave with a blob of butter and cooked on high for two minutes, just to soften) and mashed potato, shape into rounds and fry lightly in oil. You don't need breadcrumbs or eggs. There is a recipe in this month's good food magazine which mixes in some shredded beetroot as well, which I thought sounded interesting (this was with tinned salmon rather than white fish, however). Happy cooking!

Smashing_Blouse

I am going to attempt to make some fish cakes at the weekend.

Will be basic potatoes,tuna,black pepper, herbs.

Now, can I dry fry them? (dont use oil other than fry light), do I need to chill them first, and do I have to use breadcrumbs? (no blender)

Sorry for all the questions:o