Jamie's Salmon Fishcakes recipe (2024)

FAQs

Why are my fishcakes mushy? ›

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.

Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.

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

You need to work the mixture more. Kneading or mixing the mixture changes the protein and makes it sticky. That help the cakes stay together.

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.

Keep It From Getting Mushy

A good way to avoid this is to slowly thaw out the fish overnight in the refrigerator. Don't thaw it out on the counter, as that will invite bacteria to grow on your meal. Even the tastiest fish isn't worth getting food poisoning for.

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. This is because they can contain harmful bacteria throughout.

We don't want very smooth mashed potato here because then the inside of the fish cake becomes quite soft and baby-food-like. We want some lumps for texture which creates a nice contrast to the soft flakes of fish.

Store-bought, unopened fish cakes typically last for about a week past the printed date on the package. Once opened, they should be consumed within 2 to 3 days.

Refrigerate The Mix, Use A Sheet Pan

Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.

Why are my salmon cakes falling apart? ›

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.

Chill your salmon cakes before cooking them

Sometimes too much flakey fish gets in the way, and the mixture is far too dry to stay together. In other scenarios, the mixture is too warm, especially when making salmon cakes with mashed potatoes.

egg – the egg helps to bind the salmon patties together. mayonnaise – this also helps to bind the salmon patties, but also adds some creaminess. capers – capers have a lovely briny flavor that add some tartness.

Cornflakes are classic breading material, but any grain-based, not-too-sweet cereal works great as a stand-in for traditional breadcrumbs. Corn or rice Chex, Wheaties, and even savory granola and oat-based cereals would make a great crust for your chicken breast or fish filets.

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.

If it feels firm to the touch, the fish is done. If it still feels soft or mushy, it needs to cook for a bit longer.

If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer. I'd suggest reducing the temperature by 20 degrees and increasing the baking time for 7 minutes.

If your seafood smells overpoweringly of ammonia, or is mushy, slimy or otherwise questionable, discard it. It is better to be safe than sorry.