Fish Cakes: Fast and Simple
I'm a simple man, therefore I like simple things, and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a tartar or hollandaise sauce and enjoy.
I'm a simple man, therefore I like simple things, and this little recipe is very simple and quick to make. Great for a camping trip where you'll cook your catch the same night. I've done it many times. You can use any type of fish making this. Serve with a tartar or hollandaise sauce and enjoy.
- Carbohydrate 165.88775 g
- Cholesterol 1057.5 mg
- Fat 25.71025 g
- Fiber 20.8050004541874 g
- Protein 50.4145 g
- Saturated Fat 7.99995 g
- Serving Size 1 1 Serving (1433g)
- Sodium 484.17709375 mg
- Sugar 145.082749545813 g
- Trans Fat 4.351175 g
- Calories 1080 calories
Step-by-step
- Peel and cut up potatoes.
- Place in pot with fillets and cover with cold water.
- Boil until the potatoes are"fork done".
- Drain off the water.
- Mash the potatoes and fish together.
- Mix chopped onion, eggs, and 1 tablespoon water.
- Add this to the fish and potatoes and mix well.
- Form the mixture into hamburger size patties.
- Season with salt and pepper and fry in well greased skillet until golden brown on both sides.
Potatoes do the heavy lifting in this preparation, acting simultaneously as a starch binder and a moisture absorber for the protein. Raw fish fillets contain excessive internal moisture that causes patties to disintegrate prematurely in a hot skillet. Boiling the tubers alongside the flesh ensures both ingredients reach the precise tenderness required for binding without overcooking delicate proteins.
Testing doneness requires no thermometer; instead, press a fork tine directly into the center of a potato chunk. Zero resistance indicates complete gelatinization of the starches, meaning the mixture is ready for draining and mashing. Allow the drained combination to release steam for three to five minutes before incorporating the raw eggs. Trapped moisture ruins crust formation, preventing the exterior from achieving a proper sear.
Shaping the cooled mass into uniform patties demands lightly moistened hands to prevent sticking. Fry each disk in a cast-iron skillet preheated to medium-high heat with a generous coating of neutral oil. Cook for four minutes per side until the exterior turns uniformly golden brown and crisp. Diners requiring an egg-free alternative may substitute flax meal mixed with water at a one-to-three ratio by weight, though structural integrity during frying will decrease slightly.
