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

FAQs

How do you make fish cakes not fall apart? ›

Use a potato that is floury, starchy. Breadcrumbs will also work. Up the egg content if using. Especially if you are using pre cooked fish, all the sticky stuff that is contained within fish will have gone, so you need to replace this with a starch or some sort.

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.

Another tip: before you shape and refrigerate the cakes, fry off a small piece of the mixture. Taste it, season it to perfection and, if it is too sloppy, add a little bit of flour (you can use a gluten-free one if you prefer).

Serve up with a super-simple salad – toss a handful of seasonal leaves in extra virgin olive oil and a squeeze of lemon juice and pop in the middle of the table.

Panko breadcrumbs: This ingredient acts as a filler that absorbs the juices that release during the cooking process, trapping them inside and keeping the fish cakes from getting dry. Regular panko or whole wheat panko will work here.

Refrigerate The Mix, Use A Sheet Pan

The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely. If you have a lot of salmon patties to make, you can even forgo the pan altogether and bake them on a sheet tray in the oven.

These golden brown cakes are a flavorful change from baked fillets and a great way to convince kids that they like fish even when it is not in “finger” form. Canned salmon is full of protein, B vitamins, vitamin D and heart-healthy Omega 3 fatty acids, making it an excellent pantry staple.

Sour cream is one of the fattiest dairy products; the extra fat content (for example, adding sour cream to a cake instead of milk) will make the cake moister and richer, says Wilk. "Fat, in any form (butter, lard, cream, etc.) shortens gluten strands, which essentially leads to the most tender baked goods," she adds.

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.

Can you eat undercooked fish cakes? ›

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.

Mix the lemongrass, coriander stalks, ginger and garlic with the soy sauce, then rub all over the salmon fillet. Leave it to marinate for an hour or so, either in a plastic bag or on a tray covered with clingfilm. Preheat your grill to its highest setting.

As fish cooks, proteins in the muscle fibers coagulate and the flesh changes from translucent to opaque in appearance. When the collagen softens in heat, it loses its structure and turns to gelatin; the muscle fibers have little to hold them together and the fish separates easily into flakes.

Don't let cake assembly scare you. You can avoid breaking the top layer when building your cake by popping it into the freezer—it'll help ensure the layer is stable. If you're short on time, use a spatula to gently lift the top layer onto the bottom.