Fishcakes

[tod2]

This is an easy way to make a meal from using some store cupboard ingredients. It is quick and easy and very delicious. Served with a salad or hot vegetables.

[kerouac2]

I've always liked fish cakes, but I have to confess that I am satisfied with the industial versions and don't want to go through the effort of making them myself. As for crab cakes, I have to make them myself...

And yes I know that industrial fish cakes have only about 20% fish in them, which is a disgrace.

(Okay, I looked up the brand that I always bought in the past and it is actually 45% fish.)

[tod2]

I have quite a few fillets of Hake and Basa in my freezer waiting to be shaped into fishcakes. The thought of getting the fish to patato and egg ratio contact is putting me off. Sometimes not enough flavourer, pr too sloppy and the fishcakes became a sort of fish crumpet. My sister then sent me the recipe for tuna patties and they have been a great success . I buy a lot of ciabatta bread and freeze the leftovers especially for the day I need them.

[kerouac2]

Actually, fish cakes made of tuna might be something worth trying. Most fish cakes are made of white fish that easily fall apart, which of course justifies the idea of making them into fish cakes. But since tuna is a very firm fish it might actually be possible to find actual fish bits when eating them.

[tod2]

Yes Kerouac. My husband does not eat tuna as in a cold meal. Rather give him Pilchards. But in this fishcake Patty recipe, he enjoyed them very much.

[bixaorellana]

I like the idea of tuna fishcakes because I can't easily get any canned salmon. When I think fishcakes, I think classic salmon croquettes, which used to be a staple on both home and restaurant tables.

Looking up "salmon croquettes" on google just now, I was very surprised that even when called croquettes the recipes were for patties. Maybe that is because a patty can be fried in less oil than a croquette needs, but it's still a shame. There is something about the shape of a croquette that simply seems to offer more.

Tod, have you ever experimented with crumbled saltines or even Ritz crackers as a binder for the hake fillets? I'm wondering if it wouldn't work better than potato or bread as a binder for that kind of fish cake.

[tod2]

Bixa - I must admit to never using crackers of any kind as a binding as the recipes always call for 'bread crumbs' so one immediately thinks that way. Now that the great "Panko" crumb has arrived I do have that on standby. Mainly because I have another recipe shared with my sister who loves fresh Canadian or other, salmon. I will pass it on in the recipe section. Worth doing.

[kerouac2]

Panko has disappointed me a bit since I finally started using it. It is not the magic ingredient that it was touted to be.

[tod2]

I have not used it enough to judge whether its worth keeping around, but at my fish shop they sell prawns butterflied or straight in panko crumbs. I think it disguises the prawn flavour and above all makes them look far bigger than they are.

[kerouac2]

Absolutely. When you have batter fried prawns, all you can taste is the batter. This probably isn't on purpose since batter fried chicken still tastes like chicken -- prawns just aren't big enough to compete with the batter.

[bixaorellana]

Sept 3, 2020 9:32:45 GMT tod2 said:

The thought of getting the fish to patato and egg ratio contact is putting me off. Sometimes not enough flavourer,

What if you substituted any liquid called for in the mixture with Asian fish sauce and then left out any other salt called for in the recipe? Wouldn't that automatically amp up the fish flavor?

[kerouac2]

Nupc mam is indeed often a magic ingredient.

[lagatta]

Fortunately I can always fine tinned as well as fresh (and smoked) salmon here, though of course it isn't as cheap as it used to be. Yes, fish sauce. And a squeeze of fresh lime or lemon!

[fumobici]

Sept 3, 2020 16:54:05 GMT kerouac2 said:

Panko has disappointed me a bit since I finally started using it. It is not the magic ingredient that it was touted to be.

I rarely use it, but love it for making fried shrimp.

[tod2]

I will certainly give my next lot of white fish a good splash or two of Thai Fish Sauce! I add dry seasoning but never thought of fish sauce.