6 Ingredient Fish Cakes Recipe (2024)

FAQs

What are the components of fish cake? ›

A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi.

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.

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.

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.

These basic ingredients for baking a cake are; flour, eggs, fat (usually butter), sugar, salt, a form of liquid (usually milk), and leavening agents (such as baking soda).

Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.

Egg – Next, dip the fish cake into the beaten eggs and let the excess drip off. Panko breadcrumbs – And finally, place it in a bowl of panko breadcrumbs. Spoon some breadcrumbs over then use your hands to pat it on to adhere as best you can.

Old mash is the trick! Day old at least. Then form patties, lay into remaining egg then toss in breadcrumb. We do the flour, beaten egg breadcrumbs thing then fridge for a bit hen hot pan and dont turn until you are sure a crust has been formed.

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.

Fry the fishcakes a few at a time until the base is golden, flip them and repeat with the other side. Keep flipping until the fishcakes are a deep brown colour (but not burnt). Serve hot.

What is the pink stuff in fish cakes? ›

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.

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.

Light on the stomach and easy to digest, Fish Cakes are also a healthy addition to your diet as they are rich in Omega-3 fatty acids. Here we share a Fish Cake recipe that is flavourful and easy to make. You can also make this recipe as a snack for a birthday party or a kitty party.

Mashed garbanzo beans can be a good substitute for fish cakes. People can mix the beans with mashed potato and add parsley, nori, and scallions before shaping them into a cake.

Narutomaki (also called naruto) is a variant of fish cake made of filleted and minced meat (surimi in Japanese) and other seafood like shrimp and squid.

For those who love seafood, Fish Cakes are an ultimate late-evening snack. Light on the stomach and easy to digest, Fish Cakes are also a healthy addition to your diet as they are rich in Omega-3 fatty acids.

The four major constituents in the edible portion of fish are water, protein, lipid (fat or oil) and ash (minerals). The analysis of these four basic constituents of fish muscle is often referred to as 'proximate analysis'.