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

FAQs

What is the process of fishcake? ›

Once your fish is drained, boil and peel your potatoes and then use a fork to mash your fish and potatoes together in a bowl. Into this mixture, stir in the eggs, chopped parsley, diced onion, breadcrumbs, salt and pepper. Divide your mixture into 8 patties and then fry in some butter or oil.

If it is too wet, add a little flour.

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. Ensure product is thoroughly cooked and piping hot throughout.

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.

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.

Pat seafood dry before cooking.

You can prevent your fish fillets from having an unpleasant mushy texture by using a paper towel to pat each one dry before cooking. Removing this moisture from the outside of the fish won't make the meat dry out. Instead, it will ensure that it has the right flaky texture when it cooks.

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), ...

Cooking Instructions

Oven bake at 220°C for 20-22 minutes . Turning occasionally. Deep fry in pre-heated oil at 180°C for 4-5 minutes. Drain well before serving.

Can you pan fry frozen fish cakes? ›

Add frozen Fish Cakes to pan. Cook over high heat for 5 minutes. Using a spatula, turn Fish Cakes over and reduce heat to medium.

Cooking salmon on the stovetop is the ultimate in ease: if you don't want to heat up your oven or spend too much time in front of it, sautéing a fillet is the way to go. Or if you're looking for a low-fat option, poaching salmon produces tender, clean-tasting fish.

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.

Korean Fish cakes (or eomuk) are a processed seafood that is made from pureed fish. I buy them from my local Korean grocery (H Mart) – you can find them in the refrigerated section, next to the tofu.

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.

Each cloud-shaped slice of naruto has a pink or red spiral pattern, which is meant to resemble the Naruto whirlpools in the Naruto Strait between Awaji Island and Naruto, Tokushima Prefecture on Shikoku Island in Japan.