Jamie's Salmon Fishcakes recipe (2024)

FAQs

How do you make fish cakes not fall apart? ›

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.

Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it's cooked through and then keep the batch warm in the oven while you fry the rest. Right before serving, squeeze lime juice over the fishcakes.

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.

Remove all packaging. OVEN: Place on a baking tray on the middle shelf of a preheated oven for the time specified. FROM CHILLED: Fan 180°C/Electric 200°C/Gas 6 for 20 mins. FROM FROZEN: Fan 180°C/Electric 200°C/Gas 6 for 35 mins.

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.

Mayonnaise. Mayonnaise will add moisture and help keep the salmon patty from falling apart.

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.

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.

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.

Egg – Next, dip the fish cake into the beaten eggs and let the excess drip off. Panko breadcrumbs – And finally, place it in a bowl of panko breadcrumbs. Spoon some breadcrumbs over then use your hands to pat it on to adhere as best you can.

How do you keep fish cakes from sticking? ›

"Heating your pan properly is a key factor for keeping your fish from sticking and will give you a flavorful crust. Heat your pan on a medium-high heat, then add a small amount of oil or clarified butter. When the fat is shimmering, the pan is hot enough to add your protein.

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. In addition, overcooked fish can have a severe lack of flavor, as the heat causes the natural oils in the fish to evaporate.

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Cooking instructions

Cooking from frozen: Brush liberally with cooking oil and place on an oven proof tray, put into an oven preheated 200°C / 180°C Fan / Gas Mark 6 and cook for approx 35-40 mins.

Cooking Instructions

Oven bake at 220°C for 20-22 minutes . Turning occasionally. Deep fry in pre-heated oil at 180°C for 4-5 minutes. Drain well before serving.

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.

As fish cooks, proteins in the muscle fibers coagulate and the flesh changes from translucent to opaque in appearance. When the collagen softens in heat, it loses its structure and turns to gelatin; the muscle fibers have little to hold them together and the fish separates easily into flakes.