Pea & salmon fishcake recipe | Jamie Oliver recipes (2024)

FAQs

What is the process of fishcake? ›

Fish cakes consist of cooked, filleted fish, shredded into small pieces, and combined with various seasonings. This mixture typically gets bound with starch, such as breadcrumbs or diced or mashed potatoes, then shaped into patties and pan-fried or baked until golden brown and crispy.

Add the mash to the fish and onion. Mix well. TIP: Make sure your mixture is not to wet, you will need to form patties from it. If it is too wet, add a little flour.

The best side dishes to serve with fish cakes are tartar sauce, potato wedges, guacamole, coleslaw, green salad, roasted vegetables, mashed sweet potatoes, steamed vegetables, Spanish rice, corn on the cob, potato salad, garlic bread, grilled vegetables skewers, cucumber salad, garlic aioli, and cornbread.

Remove all packaging. OVEN: Place on a baking tray on the middle shelf of a preheated oven for the time specified. FROM CHILLED: Fan 180°C/Electric 200°C/Gas 6 for 20 mins. FROM FROZEN: Fan 180°C/Electric 200°C/Gas 6 for 35 mins.

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.

Narutomaki is made from surimi (white fish paste) that's been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.

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.

Add some breadcrumbs if you have them, stir a few handfuls into the mixture before you coat them. Don't add flour, it'll not cook and you will taste it. And when the burgers have been made into the right shape I stick them in the fridge for at least half an hour, which solidifies them a bit more.

If you use too little liquid when making cakes, the batter will be too thick and dense, resulting in a dry, dense, and potentially crumbly cake. This is because the liquid is necessary to activate the leavening agents and help the cake rise properly.

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

Can I reheat a salmon fishcake? ›

Oven or microwave until piping hot. Reheat only once.

Atlantic Cod (Gadus Morhua) (38%) (𝐅𝐢𝐬𝐡), 𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫 (𝐖𝐡𝐞𝐚𝐭 𝐅𝐥𝐨𝐮𝐫, Calcium Carbonate, Iron, Niacin, Thiamin), Potato, Water, Peas, Rapeseed Oil, Double Cream (𝐌𝐢𝐥𝐤), Whole 𝐌𝐢𝐥𝐤, Dried Potato, Acidity Regulator: Sodium Acetates; Onion, Flavouring, Salt, Cornflour, Low Sodium Sea Salt (Sea Salt, Potassium Chloride), ...

The chain is even happy to explain where their many fresh catches come from to ensure consumers can make responsible choices when shopping for fish. But what's most important to know is that Aldi never freezes its fresh fish selection and places a huge emphasis on sustainability.

We suggest open freezing the assembled fishcakes on baking sheets lined with baking parchment (parchment paper). Once solid, transfer the fishcakes to resealable containers and freeze for up to 3 months.

This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.

Flour takes the role of structure-builder within the cake. The starch in the flour is a reinforcing agent that stiffens and helps strengthen the egg foam. Some of the proteins in the flour join together to create an extensive network of coiled proteins, known as gluten. It is this gluten that holds the cake together.

Any harmful bacteria will be on the outside of the fish, and not in the middle. So, you can cook whole fish to preference or pink in the middle, as long as the outside is fully cooked. Products made from minced fish, such as fish cakes, must be cooked thoroughly to make them safe to eat.

What is a Korean Fish Cake? A Korean Fish Cake is a combination of minced fish fillets mixed with vegetables and seasonings. It is a quick snack and also a side dish in authentic Korean cuisine.