Home made fish cakes for freezing?!


Question: Does anyone know from experience what ratio of fish and mashed potato go into home made fish cakes, is it a 50/50 mix or something different?
I have looked on the net, but there are different variations in weight ratios etc. and I wondered if anyone had previously made their own that can offer sound advice.


Answers: Does anyone know from experience what ratio of fish and mashed potato go into home made fish cakes, is it a 50/50 mix or something different?
I have looked on the net, but there are different variations in weight ratios etc. and I wondered if anyone had previously made their own that can offer sound advice.

I prefer about 80%-90% shredded, not ground, cod (and I hate cod, except for fish cakes, where the 'tooth' gives you something to eat) and 10%-20% potato. It's fish cakes, not fish and potato cakes. The potato is just to smooth it a little.

You could start with 50/50 mix and then experiment with different mixes to see which one you prefer.

50% smoked haddock (natural)not that painted dyed crap 20% salmon
20% cod
10% fresh potato
cook lightly all fish make mash mix with fish season to your taste flour egg and bread crumb it is all about the quality of the fish and potatoes you use good fresh fish flourey potatoes good butter and double cream + fresh eggs to bind

norweigan fish cakes

Ingredients
3 cups fish(salmon or halibut)
1/2 onion
1(12ounce)can evaporated milk(not sweet)
water
1 teaspoon nutmeg
3 eggs(beaten)
3 tablespoons cornstarch or 3 potato flour
1/8 cup melted butter
1 chicken bouillon cube
2 teaspoons salt
Crisco
Directions
1Make sure fish is patted very dry! If there is lots of excess water in the fish, the recipe will come out runny. This is key to the success of the recipe.
2Grind fish and onion together in food processor or blender.
3In a separate bowl, mix the can of milk and water together to form 2 ? cups.
4Slowly add the milk/water mixture to the blended fish. (Start with 1 cup of the mixture and blend.)
5Move the fish mixture to a large mixing bowl or Kitchen Aide.
6Slowly add more of the milk mixture to the fish. (If it starts to look too runny, do not add the whole milk mixture. It should hold its shape slightly)
7Add the nutmeg, eggs and cornstarch, mix well.
8Mix the melted butter and bullion cube until bullion is dissolved. Cool butter mixture completely.
9Put the butter mixture and salt into the fish mixture. Mix until combined.
10On medium heat, put Crisco in a frying pan and heat to medium heat. You don't need lots, just enough so cakes won't stick.
11With two serving teaspoons, scoop out some of the fish mixture and drop into the frying pan. They should be about the size of a chicken nugget. When dropped into the pan, the mixture should somewhat hold its shape.
12Fry a few minutes on each side until brown and cooked through the center.
13To keep cakes warm, put finished fish cakes in a covered oven safe dish that has been coated with 1 teaspoons shortening. Turn oven on a low degree and keep finished fish cakes warm until the rest are finished cooking.
14Fish cakes can be served with gravy of your choice. I prefer a chicken gravy with cornstarch and chicken bullion, but they are also nice with a brown or white gravy.





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