Fishcakes!

comping_cat

Normally they recomend 8 hours to defrost, but if you take them out now and defrost them in the kitchen (as long as its not too hot) you should be ok.

hole_in_pocket_2

going to make smoked mackeral and horseradish fish cakes
thanks "saturday kitchen",will end up with some to freeze
Q. is it better to freeze the spares before adding the egg&breadcrumb coating
or not?

Swan_2

personally, I'd egg & crumb them before freezing

it's no trouble to egg & crumb a few more when you're doing some already, then they're all ready to cook when you need them, without any more faffing about. also I imagine uncoated defrosted fishcakes might be stickier to handle than their fresh equivelants


I have been known to egg & crumb mine twice, not very healthy but extra crunchy & uses up any leftover egg & crumbs

comping_cat

I always egg and breadcrumb them before freezing, keeps them together better when they defrost. I dont cook them before freezing tho (other than the potato).

Nelski

hole_in_pocket wrote:

going to make smoked mackeral and horseradish fish cakes
thanks "saturday kitchen",will end up with some to freeze
Q. is it better to freeze the spares before adding the egg&breadcrumb coating
or not?

oh can you let me know what they are like? i have the recipe printed off to make at the weekend they sound gorgeous:j

JennyW_2

I'd like to surprise my husband and make some fish cakes

I have tuna and potatoes but not sure what else I need and I don't know how to make breadcrumbs

Can anyone help? Also do I fry them or bake them? Thank you.

As you can tell from my questions, it'll certainly be a surprise

squeaky

Straight from the Cooking section of the MEGA Index under fish we have this one:-

Fish cakes


and also:-

Breadcrumbs:
- Making
- Using

Rabbit

I made some recently and just made the mash then once cooked, flake the tuna into it (you could fry some onion in small bits too and add this). Make into rounds and then coat in beaten egg and then breadcrumbs. I fried them but as usual I think I made them too big and they were difficult to turn. It's amazing how far the mash goes, you don't need loads. Make them small.

Oh yes, add some S&P and maybe some herbs if u like.

For the breadcrumbs, I got a few slices of frozen bread out of the freezer and grated them then left them on a plate until I needed them on the side.

Hope this helps, anyone got any better suggestions?

JennyW_2

when they mention "seasoning" - are we just talking about salt & pepper?

gingin_2

I add parsly to mine and mix with a little mayo. I don't use breadcrumbs, just flour them and then put them in the pan.

If you want to push the boat out but in a not too expensive way you can serve with a nice homemade tomato and/or parsley sauce on the side