Fishcakes!

Maggie_Bob

I ended up using a combo of tinned salmon and tinned mackrels in tomato sauce. Came out delicious, but a little to wet - think I need to drain and cool the potatoes a little better next time.

x

j.e.j.

Not sure if there is a thread on this already (?) but I'd like to try and eat more fresh fish and I thought to start with I might try to make some fishcakes. I did attempt making some once using some tinned salmon but the fish was so boney I just gave up and I haven't tried since!

I wanted to ask, what is the best way of making them? I'm thinking maybe bake a bit of salmon (or other fish), cook and mash some potatoes and put the two together, maybe with some herbs and seasoning?

I don't have a microwave, so would need to either fry, grill or bake the fish..

Do you need to let the mixture cool before/after mixing it together, and can you freeze them? If you can freeze them, do you cook them from frozen or do you thaw them first? Also, can you oven bake them rather than fry them once they're made up into fish cakes. (Sorry for all the daft questions, I am used to just getting them from the co-op and bunging them in the oven )

thanks

Meadows

http://www.guardian.co.uk/lifeandstyle/wordofmouth/2011/jun/16/how-to-cook-perfect-fishcakes

kittycat204

j.e.j. wrote: »

I don't have a microwave, so would need to either fry, grill or bake the fish..

You could poach the fish in milk then use some of it in your mash.

gibson123

Cook some potatoes cut small in milk and after the first 10 minutes add your fish, then poach for another 10 minutes. Drain the liquid off(keep it to make a sauce) Mash together and season well, leave to go cold, make some breadcrumbs, make the mixture into fish cake shapes roll in egg and then breadcrumbs and fry. In the meantime put some butter in a pan add some flour and make a roux, then gradually add in the reserved liquid and some chopped or dried parsley, allow to thicken and serve with the fishcakes.. yummy.

JulieM

If you particularly want to use tinned salmon, buy that labelled 'skinless and boneless'. You will, of course, have to pay more for the convenience but saves fiddling about!

meritaten

oh dear - dont you know that the bones in tinned salmon are so fragile they can be 'mashed' into the fish? all I do is take the dark and thick skin off then mash it up with a fork, fold into cold leftover potato (I may then add either finely chopped onion, spring onion or maybe some red pepper or cold leftover swede or carrots -depends whats sitting in the fridge), season with salt and pepper (maybe a pinch of chilli, form into patties and let them chill, I may just coat them in flour and fry or I may use the egg and breadcrumbs or I may flour and dip into batter and deep fry - whatever I feel like and have available! fish cakes are an adventure! you can make them however you like!
(the OH likes the ones with spring onion and a pinch of chilli - whether they are egg and crumbed or battered).

j.e.j.

meritaten wrote: »

oh dear - dont you know that the bones in tinned salmon are so fragile they can be 'mashed' into the fish?

_pale_

sorry, I hate fish bones :rotfl:

BAGGY

I use tinned fish but oik the bones out first. Mash with mashed spud, whizzed onion and some ketchup or sweet chilli sauce. Sometimes coat them in egg and semolina/breadcrumbs sometimes flour.

meritaten

j.e.j. wrote: »

_pale_

sorry, I hate fish bones

OH does too - he thinks I painstakingly take them all out! shhhh dont tell him i MASH them in!