Potato Fish Cakes
There was time I heard about fish cakes in the UK and thought it is similar to the Asian fish cake I have been eating all the time, until I read through some recipes and realized that it is not exactly what I thought. I was very curious and flipped through Jamies recipe and starting to make an experiment on it. This fish cakes unlike the chewy texture or use as an ingredients for stir fried but to serve as main course or finger food and the texture is a bit like hash brown if you deep fried it or should I say it is also slightly close to the McDonald fish burger. My first experiment was not disappointed me as I love the unique texture of fish cakes. I have tried using different kind of fish to make this, salmon, cod, tuna etc. There all taste good and salmon is the best choice for me. Another good thing of making this fish cakes is I always roll up extra and pack it into the freezer until I the time that there are lack of ingredients to cook again.
There was time I heard about fish cakes in the UK and thought it is similar to the Asian fish cake I have been eating all the time, until I read through some recipes and realized that it is not exactly what I thought. I was very curious and flipped through Jamies recipe and starting to make an experiment on it. This fish cakes unlike the chewy texture or use as an ingredients for stir fried but to serve as main course or finger food and the texture is a bit like hash brown if you deep fried it or should I say it is also slightly close to the McDonald fish burger. My first experiment was not disappointed me as I love the unique texture of fish cakes. I have tried using different kind of fish to make this, salmon, cod, tuna etc. There all taste good and salmon is the best choice for me. Another good thing of making this fish cakes is I always roll up extra and pack it into the freezer until I the time that there are lack of ingredients to cook again.
- Carbohydrate 20.9650337480191 g
- Cholesterol 0 mg
- Fat 0.096665 g
- Fiber 2.34962505078316 g
- Protein 2.1540375 g
- Saturated Fat 0.027935 g
- Serving Size 1 1 Serving (167g)
- Sodium 45.159 mg
- Sugar 18.6154086972359 g
- Trans Fat 0.02027 g
- Calories 91 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 pint, 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.
Adding wet ingredients directly to hot mashed potatoes creates a gummy paste instead of a cohesive cake. To prevent this, drain the boiled potatoes thoroughly in a colander and let them sit for two minutes so residual steam evaporates completely before mashing. When working with baked salmon or cod, flake the fish carefully and ensure it is fully cooled before incorporating it into the warm potato base, otherwise the residual heat will prematurely cook the aromatics and alter the binding properties of the flour. Chilling the shaped patties in the refrigerator for precisely one hour firms the starches and fats, which prevents the cakes from disintegrating when they hit the hot oil in the frying pan. Maintain an oil temperature that allows the exterior to turn golden-brown within three to four minutes per side without burning the fresh herbs and spring onions folded inside the mixture.
Variations on the protein are straightforward if you maintain the structural ratio of starch to fish. Swapping salmon for firm white fish like cod requires paying close attention to moisture levels, as certain fish varieties release more water during baking. Always blot baked fish on a paper towel if it appears overly wet after the 15-minute baking window at 200 degrees Celsius. For meal planning, unbaked formed patties freeze reliably for up to one month when separated by parchment paper in an airtight container.
