What proportion of fish to potato in fish cakes and should I use egg to bind?!


Question: 60% potato 40% fish
bind if needed with egg
dont have mix too wet
(don't forget the parsley)

sky sports 2 from 6.30


Answers: 60% potato 40% fish
bind if needed with egg
dont have mix too wet
(don't forget the parsley)

sky sports 2 from 6.30

do it to feel whisk an egg and gradually add it you want the mixture to be sligtly wet but not that wet

i egg for every portion that makes 2 cakes.

90% of a fish cake is spuds

25% fish, 75% spud. Need the egg to hold it all together and to get the bread crumbs to sticks!

Roughly 3/4 fish to 1/4 potatoe, but it depends on how wet your ingredients are, so you have to adjust the proportions. And yes use a little beaten egg to bind.
Don't forget to season and add squeeze of lemon, dill or parsley.
Yum, my favorite!

50 50 you need to taste the fish depending on how many your making whisk your egg and put it in slowly dont make the mixture to wet then flour them before you fry dont forget to put in some parsley sage and pepper

Fish Cake
Leftover Fish
600ml (1 pint) Water
1 Onion
1 Small Bunch Sweet Herbs
Salt and Pepper to taste

Equal quantities of:
Breadcrumbs
Cold Potatoes
? tsp Parsley

Coating:
1 Egg
Breadcrumbs

Remove the meat from the bones of the fish and add to the head and fins, into a saucepan with the water.
Add salt and pepper, the onion and herbs and simmer slowly for about 2 hours
Chop the fish finely and mix well with breadcrumbs and cold potatoes, adding the parsley and seasoning
Form into a cake or individual cakes, with the white of an egg
Brush with egg yolk, cover with breadcrumbs and fry of a light brown
Strain the stock, pour over and simmer gently for 15 minutes, stirring it carefully once or twice.
Serve hot and garnish with slices of lemon and parsley.

Time: 30 minutes, after the sauce is made.

FISH CAKE.

258. INGREDIENTS - The remains of any cold fish, 1 onion, 1 ****** of sweet herbs; salt and pepper to taste, 1 pint of water, equal quantities of bread crumbs and cold potatoes, 1/2 teaspoonful of parsley, 1 egg, bread crumbs.

Mode - Pick the meat from the bones of the fish, which latter put, with the head and fins, into a stewpan with the water; add pepper and salt, the onion and herbs, and stew slowly for gravy about 2 hours; chop the fish fine, and mix it well with bread crumbs and cold potatoes, adding the parsley and seasoning; make the whole into a cake with the white of an egg, brush it over with egg, cover with bread crumbs, and fry of a light brown; strain the gravy, pour it over, and stew gently for 1/4 hour, stirring it carefully once or twice. Serve hot, and garnish with slices of lemon and parsley.

Time - 1/2 hour, after the gravy is made.





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