Fishcakes!

JennyW_2

gingin wrote:

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

now that really is too much information for my tiny brain to cope with. I have the cooking skills of a 2 year old

gingin_2

O.K, maybe just start with the fishcakes

Seasoning is Salt and pepper

Addiscomber

If you beat an egg into the fish and potato mixture it will help to bind it together, and thus make turning them easier, but as Rabbit says keep them small.

purpleimp

Hello,

Ok I'd say to use cold mash (hot mash disintigrates on the pan or if using smash make sure it's really really dry)add the tuna, an egg, onion( spring onion or normal, either way, and you can use normal onion raw but chop it finely ) you can add sweetcorn or chopped red pepper too if you so fancy it, add lots of salt and pepper, I dont bother dipping in egg for the coating, and you can just coat them in flour( I prefer wholemeal it makes them crispier) or you can coat them in fine oatmeal too, I make tiny ones and have them with sweetchille sauce, they go down a storm.HTH.xxx

taplady

Rabbit wrote:

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?

This is how I make mine but I only fry them a little to brown them and then bake them in the oven - they're delicious, also good with tinned skinless,boneless salmon;)

hjb123

I normally just mash the tuna up with some onion and pepper, warm the potato (if already mashed) in the microwave. I then lump them into burgers/cakes and cook them under the grill for however long they need. I dont bother with breadcrumbs or any coating!

janeym8

was thinking about making these for dinner tomorrow night but ,never having made them befgore Im not sure if I can make them today then cook them tomorrow?does anyone know if i can?was thinking that a double lot of boiled potatoes today would save time and money.was going to boil the fish in milk,boil and mash the potatoes and then mix both with a bit of chopped spring onion make into fish cake shapes then put in fridge for tomorrow-would others make them this way?

thanks in advance


janey xxx

Pink.

Hi Janey,

They should be fine made up today and kept chilled until tomorrow.

These older threads might help you:

Recipe ideas

Fishcakes!

Fish cakes for freezing?


Pink

Penelope_Penguin

Hi, Janey! I agree with Pink. I'd go further, though, and say they're better made today, chilled and cooked tomorrow. IME, they hold their shape better, and don't fall apart in the pan if they're cold.

We have them as a *storecupboard supper*, using tinned salmon, tuna or crab, and a dash of tabasco.

Penny. x

janeym8

thanks for that pink winged-lots of good ideas here -i fancy adding the cumin and coriander but OH hates coriander.would never have thought about using tinned fish eg tuna to make them

janey xxx