Discussion
funnily enough i made some last week . i googled the subject and amalgamated a few recipies .
critical thing for me was i added some butter but did not shallow fry as most suggest but cooked them in the oven. i used some mackeral that i had but salmon seems to be more popular .
tasted great , by the way
critical thing for me was i added some butter but did not shallow fry as most suggest but cooked them in the oven. i used some mackeral that i had but salmon seems to be more popular .
tasted great , by the way
I make fishcakes at work, either use salmon or a mixture of white fish (haddock, cod etc).
They want to be more fish than potato, potato just wants to bind them.
Roughly:
4 medium sized potatoes (I use reds but whatever you have is fine)
About the same amount of salmon or more (at a guess 2 - 300g?)
5 Spring onions, diced
1/2 inch of ginger, diced
2 red chillies, diced
Chopped coriander
Chopped parsley
1 chopped shallot
Juice of one lime
Seasoning
1) Peel and quarter the potatoes and put in salted water to boil until a sharp knife goes all the way through, drain and leave to cool.
2) Poach salmon in the oven with coriander stalks and chopped shallot for 10 - 15 mins
3) Sweat down the chilli, ginger and spring onions until soft, leave to cool
4) Grate the potatoes into a large bowl, flake in the salmon, add the remaining ingredients and mix!
5) Roll into 50g balls, refrigerate for half an hour.
6) Breadcrumb the fishcakes (flour, egg, breadcrumbs) then shallow fry in oil/butter for 30 secs on each side, oven for 10 mins.
Voila!
Hope that helps.
They want to be more fish than potato, potato just wants to bind them.
Roughly:
4 medium sized potatoes (I use reds but whatever you have is fine)
About the same amount of salmon or more (at a guess 2 - 300g?)
5 Spring onions, diced
1/2 inch of ginger, diced
2 red chillies, diced
Chopped coriander
Chopped parsley
1 chopped shallot
Juice of one lime
Seasoning
1) Peel and quarter the potatoes and put in salted water to boil until a sharp knife goes all the way through, drain and leave to cool.
2) Poach salmon in the oven with coriander stalks and chopped shallot for 10 - 15 mins
3) Sweat down the chilli, ginger and spring onions until soft, leave to cool
4) Grate the potatoes into a large bowl, flake in the salmon, add the remaining ingredients and mix!
5) Roll into 50g balls, refrigerate for half an hour.
6) Breadcrumb the fishcakes (flour, egg, breadcrumbs) then shallow fry in oil/butter for 30 secs on each side, oven for 10 mins.
Voila!
Hope that helps.
Cheese Mechanic said:
shop bought ones have got expensive I may as well try my hand at making my own. Perhaps be a sight tastier as well.
Not difficult! I find even the so called "premium" fishcakes from supermarkets are very bland and have far too much potato compared to fish. Much better to make at home. 
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