Fish Cake Recipe - Quick and Healthy Fish Cake - Licious (2024)

FAQs

Are fishcakes healthy? ›

Fishcakes are a great, easy way to turn fresh, tinned or leftover fish into a hearty meal. There are lots of ways you can keep them on the healthy side, too. Use any fresh fish you like, ideally from a sustainable source. Cod, haddock or salmon work well.

Eggs: These act as binders to hold everything together. We wouldn't want our delicious fish cakes to fall apart on us!

What can I do to stop my Thai fish cakes falling apart in the frying pan? 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.

Eomuk fishcakes are essentially made from cooked dough that contains chopped fish meat. This is a high protein and low fat food that contains unsaturated fats, calcium and iron, making it a healthy option. However, it's not advisable to overindulge, as it's relatively high in sodium.

How to make fish cakes stick together - Quora. Pulse the raw fish in your food processor until it is chopped. Pour it into a bowl and add an egg, a little panko and seasonings, Mix it all together, dust it with flour, dip into egg and dredge heavily in seasoned panko.

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.

So, what is Narutomaki? Simply put, it is a kind of white Japanese fish cake with a pink swirl on it. The white part of Narutomaki is made of Surimi.

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.

In order to get fried cakes to stick together, they want to be cold when they go in to the oil. This allows them to congeal so that they are more solid. If you are leaving your ingredients out while frying or if there are warm ingredients giving off steam, this could explain the slow degradation with each batch.

What country is fish cakes from? ›

In both China and Japan surimi (a paste made from fish or meat) was used to make fishcakes and fish balls. It was often made using the fish that couldn't be sold either whole or as fillets and so would have gone to waste otherwise. Fishcakes are an excellent way of using up left over mashed potato.

Sunflower seeds, almonds, and sesame seeds are all great breadcrumb alternatives. Chop larger nuts finely in a food processor. Seeds like sesame are already small enough and can be used as is. Use a variety of nuts as a coating for chicken, fish, or pork; just pulse them finely so they will stick.

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. I recommend trying these fish cakes without the egg binder though.

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.

However, they are classed as an ultra-processed food, according to a 2015 Cambridge University study, which categorised foods in the UK National Diet and Nutrition Survey based on their processing level. Professor Kuhnle said: 'Production methods can vary, but most in the UK are just fish and breadcrumbs.

Fish Cake (1 cake or patty) contains 14.9g total carbs, 13.8g net carbs, 12.6g fat, 16.4g protein, and 241 calories.

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.