FAQs
How does Jamie Oliver make fish cakes? ›
- Roughly chop the fish, then peel and grate the potato.
- Combine with the flour in a bowl, then season with sea salt and black pepper.
- Bring together with your hands and shape into 12 flat patties, then leave to chill in the fridge.
- Heat 1 tablespoon of olive oil in a heavy-based pan over a medium-high heat.
Use a potato that is floury, starchy. Breadcrumbs will also work. Up the egg content if using. Especially if you are using pre cooked fish, all the sticky stuff that is contained within fish will have gone, so you need to replace this with a starch or some sort.
How do you know when fishcakes are cooked? ›Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.
Why are my fishcakes mushy? ›Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted.
What is the best binder for fish cakes? ›Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.
What can I use instead of breadcrumbs for fish cakes? ›- Rolled oats. Rolled oats are the perfect gluten-free binding ingredient, replacing breadcrumbs in meatballs or meatloaf and many more recipes when you need to bind meat and eggs. ...
- Potato chips. ...
- Cornflakes. ...
- Almonds. ...
- Croutons. ...
- Crackers. ...
- Seeds.
The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart. At minimum, you'll want to use one egg for every pound or so of fish so that you have enough “glue.” More is fine, though.
Why did my salmon cakes fall apart? ›If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.
Can you undercook a fish cake? ›Points to remember when cooking fish
So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat. This is because they can contain harmful bacteria throughout.
This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.
Do you need to wash fish cakes? ›
If you're using fish cake sheets, cut them into 2 inch slices then soak in hot water for a couple minutes. This is to soften them so that they are flexible, and also to wash off some of the oil that on them from being previously fried.
Why do fish cakes have a swirl? ›Narutomaki is made from surimi (white fish paste) that's been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.
What causes fish to taste rubbery? ›When you overcook fish, it can become dry, tough, and lack flavor. Overcooked fish loses its natural moisture, which can result in a dry and chewy texture. The proteins in the fish also begin to tighten, which can make the fish tough and rubbery.
How do you thicken fish cakes? ›Add some breadcrumbs if you have them, stir a few handfuls into the mixture before you coat them. Don't add flour, it'll not cook and you will taste it. And when the burgers have been made into the right shape I stick them in the fridge for at least half an hour, which solidifies them a bit more.
Why do fish cakes fall apart when cooked? ›If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.
How is fish cake made of? ›Fish cakes are made from ground fish and flour or starch that is formed into small loafs and then steamed or fried. Fish cakes are used in a variety of Japanese dishes such as soups and stews, appetizers and boxed lunches. In the olden days, this fish cake was formed around bamboo (chiku) skewers and cooked.
Why do fish cakes have a pink swirl? ›This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.