Delicious Fish Cakes - From Leftovers - Recipe Winners (2024)

FAQs

How do you make fish cakes not fall apart? ›

Chill the fish cakes in the freezer for about 30 minutes to help them set up so they don't fall apart doing cooking.

Your recipe is out of balance. Too much sugar, fat or liquid or not enough flour. Or you could be opening your oven before the cake is set and the cake is falling at that point.

You can freeze the fish cakes now for up to three months, or chill for 1-2 days. To cook, heat the grill to medium. Brush the fish cakes with the oil and grill for 4-5 mins each side until golden and hot through. Serve with extra tartar sauce and salad or green veg.

Eggs and cracker crumbs will help bind everything together below a drift of spice.

Potato – This is used to bind and fill out the fish cakes. Any starchy or all-rounder potatoes will work fine here. It's better to avoid waxy potatoes if you can but to be honest, even waxy potatoes will work ok. Garlic, chilli, green onion, parsley and thyme – These are the flavourings for the fish cakes.

Do be aware: reheating fatty fish like salmon and mackerel tends to give off a stronger fishy scent than when it was cooked and served the first time. This is due to the oxidation of its fatty acids which turn into strong-smelling aldehydes, bringing out a more pungent fish aroma.

– Preheat the oven to 275°F. – Place the leftover seafood on a lightly greased baking sheet or casserole dish, splash it with water, and cover it with foil. – Put the fish in the preheated oven and let it heat up for 10 to 15 minutes. The internal temperature should be between 125°F and 130°F when it is done.

Line the baking sheet from your toaster oven with aluminum foil. You can also drizzle a small amount of oil or spray cooking spray on the foil before putting your fish on it. Turn your oven to the broiler setting. Put the fried fish in the oven and broil for one to three minutes on each side.

Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted.

Most version include egg which is used as a binder. In this recipe, you have that option but personally I prefer the texture without the egg. Adding egg gives the Thai fish cakes a rubbery texture which some people like.

How do you know when fish cakes are done? ›

Add vegetable oil to a frying pan until it around 1cm deep. Heat this until a small piece of fishcake dropped in starts to bubble. Fry the fishcakes a few at a time until the base is golden, flip them and repeat with the other side. Keep flipping until the fishcakes are a deep brown colour (but not burnt).

They should be frozen before frying. Once the cakes are shaped, open-freeze them until solid, then store in polythene or a plastic container. Cook from frozen, allowing an extra 10 minutes' cooking time for defrosting. Alternatively, defrost in the fridge overnight before cooking.

Light on the stomach and easy to digest, Fish Cakes are also a healthy addition to your diet as they are rich in Omega-3 fatty acids. Here we share a Fish Cake recipe that is flavourful and easy to make. You can also make this recipe as a snack for a birthday party or a kitty party.

Can Fish Cakes Be Reheated? Yes. They're crispiest when they're straight out of the frying pan but if you have leftover cooked fish cakes you can reheat them in the oven. They can also be microwaved but they'll be soggier that way.

A classic choice is breadcrumbs, but you could integrate crushed up crackers, almond flour, or even mashed (or smashed) potatoes into your fish cake mix. Not only will these ingredients help to hold your fish cake together; they'll help to keep your cakes from becoming dense pucks of protein.

Firstly, make sure you're using something to bind your ingredients together – like an egg. Secondly, use a firm fish when making your fish cakes, and thirdly you can always add cornflour or panko breadcrumbs to help your fish cakes stay together.