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23 replies
Tinkjon · 17/06/2008 11:52
Fishcakes are just cooked fish mixed with mashed potato and then fried, yes? Well every single time I do them they just disintegrate in the pan and are so sloppy that they don't hold their shape. I don't add any liquid so I have no idea why this happens. I've tried coating them in breadcrumbs, adding oatmeal to dry the mix up a bit, adding egg yolk to bind it - but nothing makes a difference. We end up calling the fishcakes Tuna Splat
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scorpio1 · 17/06/2008 11:53
right -
mash
tuna
one egg yolk
then
flour
egg
breadcrumb
soz 1 hand typing
Goober · 17/06/2008 11:57
The egg is crucial. If mix is rather dry (depending on type of potatoes used) I would use 2 eggs. Or just 1 if sloppy mix.
As the eggs cook in the fish cakes it binds them together, so they hold their shape.
madamez · 17/06/2008 11:58
Have you tried the Jamie Oliver version on the Sainsburys card? Mix mash, tuna and chopped spring onion, shape into balls then oven bake.
They are not very nice though.
zog · 17/06/2008 11:59
lol madamez, that's sold them to her
Goober · 17/06/2008 12:00
Also make sure the oil is hot before you put them in to fry or fishcakes will just absorb it all- hence mush.
And don't add anything to the potatoe when you mash it like you would if you were doing it to have on its own. Ie. butter, milk, cream.
GeoffWode · 17/06/2008 12:02
Maybe your mashed potato is too sloppy? Have you tried letting the spuds sit in the pan to steam and dry out a bit before mashing them? And don't add any milk/cream/butter.
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cornflakegirl · 17/06/2008 12:52
Have you tried chilling them for an hour before frying?
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Twiglett · 17/06/2008 12:53
a friend of mine adds fried bacon to hers and scallions (I think) they are the most delicious thing I have ever eaten ..ever
MsDemeanor · 17/06/2008 12:53
I have a great techinique for nice fishcakes that never fall apart. I buy from from a shop. Honestly, works every time
SoupDragon · 17/06/2008 12:53
they don't work because they are fishcakes, not people of employable age.
TattooedGrrrl · 17/06/2008 13:23
chill before cooking, so they hold their shape better. Oil must be hot, and then DON'T touch them for a couple of minutes. If you keep poking them they don't get a chance to form a nice crust.
lisalisa · 17/06/2008 13:33
Great tips there girls as mine always fall apart too and are greeted by general groans of agony!!
So - nothing added to mash - I always added oil butter etc and let oil get hot first and always add egg. Great tips!!!!
Tinkjon · 17/06/2008 13:34
I don't think the mixture is too sloppy... maybe it's the egg - come to think of it, I haven't always used egg so maybe that's it. I'll give that a try next time, thanks everybody!
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Tinkjon · 17/06/2008 13:35
LOL, MsDemeanour!
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bundle · 17/06/2008 13:35
never use egg
try making them and putting on floury plate with cling film over in fridge for few mins before frying
also resist temptation to turn them before they're crusty on one side
hf128219 · 17/06/2008 13:38
They never work because they don't come in a box marked M&S or Waitrose
Twiglett · 17/06/2008 16:09
M&S Salmon fishcakes are rank IMHO
FeelingEvil · 17/06/2008 21:22
I never use egg.
Breadcrumbs are added to fishcake mixture, not to coat them.
use flour to coat before frying in very hot oil
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pattymc · 17/06/2008 21:24
watch channel 4 NOW
chunkychips · 17/06/2008 21:27
i don't use egg either. make sure potato is not too wet and you have to put them in fridge for about 10 mins otherwise they do fall to bits and put them in hottish heat and leave them for 3 mins, don't touch them until a crust has formed, then flip over carefully
chunkychips · 17/06/2008 21:28
just noticed tattoedgrrl has written exactly the same!
itwasntme · 17/06/2008 21:33
Definitely chill them... it's the key to stopping them from falling apart.
Like other posters, I don't put egg in mix, but coat cakes in flour then egg then breadcrumbs, then into fridge for 30 mins.
Tinkjon · 17/06/2008 21:42
Thanks everyone!
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