Bringing the Unique Flavors of Potato Fish Cakes to Your Table
- Carbohydrate 20.9488312480191 g
- Cholesterol 0 mg
- Fat 0.1661624998875 g
- Fiber 2.34300005078316 g
- Protein 2.1513 g
- Saturated Fat 0.037398749984466 g
- Serving Size 1 1 Serving (167g)
- Sodium 6.39140624999775 mg
- Sugar 18.6058311972359 g
- Trans Fat 0.0221390624969535 g
- Calories 92 calories
Step-by-step
- In a large pan of salted water, boil two big potatoes. While the potatoes is cooking, place a piece of salmon or cod on an aluminium foil. Season with some salt and black pepper then wrap the fish up with the foil and bake in the oven for 15 minutes in a 200C preheated oven.
- When the potatoes is soften which you could easily insert the knife into it and it is ready. drain the potatoes and peel the skin off or leave the skin on if you got a nice one and mash them with and season with salt and black pepper.
- When the fish is cooked and slightly cool down, break it into the mash potato. Add a good lug of olive oil, fresh chopped flat leaf parsley or coriander, some spring onion, a fresh chopped chili and one teaspoon of flour, then mash and mix it all up well.
- Dust your hand and work surface with some flour to work on it. Divide the mixture into four and lightly shape it into round and pat into circle. Let them sit in the fridge for an hour or so before cooking as to firm them up.
- At this point, you could wrap and freeze them if you want to cook for other days. Heat up a frying pan with a lugs of olive oil. Place your fishcakes and cook for about 3 - 4 minutes on each side or until crisp and golden.
Frying fish cakes without chilling the formed patties beforehand guarantees structural failure in a hot pan. Starch and protein bindings need time to contract and stabilize, which is why resting shaped disks in the refrigerator for an hour is a non-negotiable step for achieving a crisp exterior without crumbling. Professional kitchens rely on thermal rest periods to solidify high-moisture starches before they hit oil, transforming loose potato and flaky fish into cohesive patties that hold their geometry under heat.
Moisture Management and Textural Control
Potatoes retain significant internal water vapor after boiling, which actively sabotages crispness if trapped inside the mash. Drain boiled potatoes thoroughly and allow excess steam to dissipate in the colander for five minutes before mashing. Incorporating baked salmon or cod requires breaking the protein down gently into large flakes rather than pulverizing it into paste. Excess moisture from overworking the fish and potato mixture creates a gummy interior texture instead of a light, contrasting bite between the crunchy crust and tender center.
- Skipping the one-hour refrigeration window allows the patties to absorb excess frying oil and break apart in the pan.
- Flouring hands and the work surface prevents the sticky starch-heavy dough from tearing during the shaping phase.
- Maintaining a consistent 200C oven temperature for baking the fish prevents surface dehydration while cooking the flesh evenly.
