Fishcakes!

Jet

I made fish cakes earlier in the week. Would never have thought of it before I read this thread. They're going to be a regular in my house from now on. Cheap, reasonably healthy, easy and everyone loves them!

competitionscafe

Curry_Queen wrote:

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

I made fishcakes last week with mash (made with butter and milk) and (tinned) tuna as I couldn't be bothered going to the shops that day! Had the same problem as you - they were very very soft though and wouldn't really hold a shape, so when i put them on the plate after pan frying them they sort of ended up looking like a heap of mash with tuna in it! Think I will try without the milk & butter next time or try the rosti idea (by the way bacon and spring onion or bacon and mushroom [or mushroom for vegis] rostis are yummy too, especially with melted raclette cheese on top, never tried a fish one though). I dusted my tuna fishcakes with flour so they had a bit of a crust, but still way too soft. Could have chilled them but I wanted a fast dinner - maybe do that next time too. Saw a recipe somewhere for Thai fishcakes with prawns, crabmeat, coriander etc which looked good too...

taplady

competitionscafe wrote:

I made fishcakes last week with mash (made with butter and milk) and (tinned) tuna as I couldn't be bothered going to the shops that day! Had the same problem as you - they were very very soft though and wouldn't really hold a shape, so when i put them on the plate after pan frying them they sort of ended up looking like a heap of mash with tuna in it! Think I will try without the milk & butter next time or try the rosti idea (by the way bacon and spring onion or bacon and mushroom [or mushroom for vegis] rostis are yummy too, especially with melted raclette cheese on top, never tried a fish one though). I dusted my tuna fishcakes with flour so they had a bit of a crust, but still way too soft. Could have chilled them but I wanted a fast dinner - maybe do that next time too. Saw a recipe somewhere for Thai fishcakes with prawns, crabmeat, coriander etc which looked good too...

I made them for the first time this week and I think you really need to chill them before cooking and as you say don't get your mash too creamy. :rotfl: mine held up well and were delicious.I followed the tips on this thread and part fried them first before finishing them off in the oven.oh and I also coated them in breadcrumbs. :j

Badgergal

I did some unchilled (that fell apart) but the ones I chilled for later were fine. I think this conclusive experiment proves that chilling is everything!

Debt_Free_Chick

Definitely chill them.

I actually pop them in the freezer for an hour. This is not long enough to freeze them right through, but long enough to get them really firm .... ooh, err missus

soba

I made corned beef cakes this week - mash, onion, corned beef. Dipped them into an egg whisked with a tablespoon of oil, then into breadcrumbs that I'd toasted in the oven for 5 mins. Baked them in the oven and they were lovely and crispy. I did shove them in the freezer for half an hour to firm them up though before cooking.

little_lil

When we were kids my mum used to make fishcakes which at the end were rolled in oats instead of breadcrumbs and they were yummy

competitionscafe

Found this while searching the web for recipes (I have the book so I am not sure why I forgot to look in there!) :

A fishcake to console

"There is something peaceful and faintly reassuring about a fishcake. Old-fashioned food that reminds us of less frantic times. It is not for the sake of convenience that fishcakes are made with equal amounts of potato to fish. It is simply that the ratio seems right: not enough potato and the cakes lack substance, too much and they lack flavour....... "
http://books.guardian.co.uk/extracts/story/0,6761,386721,00.html

(scroll down the page for recipe)

aliadds

I used to work in a fishmongers for a short while (too smelly) where they used to make fish cakes. My favourites were smoked mackerel and horseradish. Very basic just plain mash - no butter milk etc., smoked mackerel, and horseradish sauce.Mix well with your hands, shape into rounds and gently coat in fresh white breadcrumbs.Chill then shallow fry or oven bake.Absolutely delicious.There were also smoked fish ones, and salmon and dill with hot smoked salmon and fresh salmon.

Curry_Queen

I am so glad you posted that! I'm planning to make fishcakes again on Monday (using Sunday's left-over spuds) with some smoked mackerel I have in the freezer! :j

I wouldn't have given it a second thought to add some horseradish though, even though I've done that when making pate before :doh:

Cheers :A