Jamie's Salmon Fishcakes recipe (2024)

FAQs

How do you make fish cakes not fall apart? ›

Some chill time and alone time

According to Every Last Bite, once you've whipped up your tuna cake mixture and formed 'em into patties, instead of heading to the stovetop, chill them in the fridge for about 20 minutes, or in the freezer for 5 minutes if you're in a pinch.

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

Why are my fishcakes mushy? Typically, if the fishcakes turn out mushy, there's too much moisture in the patties. You can remove excess moisture by pressing the patties with a paper towel. Avoid overdrying them out, or they'll fall apart while cooking.

Fish cakes can become rubbery if overprocessed or overcooked, as this causes the proteins in the fish to tighten and squeeze out moisture.

Eggs and cracker crumbs will help bind everything together below a drift of spice.

If they seem too wet or too dry during the test, go back and add an extra egg or some more breadcrumbs to the mix, let it sit for a few more minutes, and repeat the process until the cakes stay together.

You can make the salmon mixture up to a day in advance and store them in the refrigerator. This will actually help the salmon cakes not to fall apart and stay together really well after they have chilled, so the salmon mixture is even BETTER if made in advance, although you can prepare them right away too.

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.

TOP TIP these freeze perfectly, so make a big batch so you have more ready for another day!

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.

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.

>>> What can I do to stop my Thai fish cakes falling apart in the frying pan? add the white of an egg, to serve as a binder.

Fishcakes are quite delicate things so try not to handle them too much. Oil the tray so the fishcakes don't stick and there's no need to flip them partway through cooking as this risks them falling apart.

All you have to do is scoop them (make sure they're the same size), flatten them, then set a timer and turn the cakes over halfway through the bake. Make sure to grease the pan or use a sheet of parchment paper to prevent the patties from sticking, and you'll have perfect-looking salmon patties every time.

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

1) Do not bring the fish to room temperature and keep it cold until ready for sautéing. 2) Do not marinate or bread them, however dip them in white flour to coat and shake the excess. Make sure the oil in the pan is hot, then place the fish. This provides a little protection.

Pat dry with paper towels whether you rinse or not. Preheat the oven to 450°F for fillets and steaks or 350°F for dressed fish. Even thickness: Place the fish in a single layer in a greased shallow baking pan (like a baking sheet). For fillets, tuck under any thin edges so they don't cook faster than thicker areas.

Another tip: before you shape and refrigerate the cakes, fry off a small piece of the mixture. Taste it, season it to perfection and, if it is too sloppy, add a little bit of flour (you can use a gluten-free one if you prefer).