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

FAQs

What if my fishcake is too sloppy? ›

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).

If it is too wet, add a little flour.

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.

Minced White Fish (33% (Fish), Partially Reconstituted Potato, Wheat Flour [Wheat Flour, Calcium Carbonate, Iron, Niacin (B3), Thiamin (B1)], Sunflower Oil, Rapeseed Oil, Water, Palm Oil, Potato Fibre, Seasoning [Salt, Parsley, Black Pepper Extract], Stabiliser: Methylcellulose; Salt, Yeast, Turmeric, Colours: ...

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.

All you have to do is scoop them (make sure they're the same size), flatten them, then set a timer and turn the cakes over halfway through the bake. Make sure to grease the pan or use a sheet of parchment paper to prevent the patties from sticking, and you'll have perfect-looking salmon patties every time.

Add more dry ingredients: To thicken the batter, you can try adding more of the dry ingredients called for in the cake mix recipe, such as flour or cake mix powder. Start with small amounts and mix the batter thoroughly, adding more as needed until the batter reaches the desired consistency.

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.

Baking tip #2: adding milk to your box cake mix in place of water adds a dense texture to your dessert leaving it moist and flavorful like a homemade cake. Or, if you prefer, you can add buttermilk, giving your cake a tangy flavor to balance out the sweetness.

The next time you make salmon, pair it with one of these delicious veggie side dishes. Veggies like zucchini, broccoli, cucumber and spinach are perfect sides for summer. Plus, these healthy sides are easy to make, only taking 30 minutes or less to prepare.

What is the best vegetable to serve with salmon? ›

Asparagus is a perfect side for salmon — it's crisp, bright and cooks up fairly quickly.

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.

Add vegetable oil to a frying pan until it around 1cm deep. Heat this until a small piece of fishcake dropped in starts to bubble. 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).

Another option is to turn the undercooked cake into a different dessert altogether. For example, you can turn your cake into cake pops, crumble it up and use it as a topping for ice cream, or even make a trifle.

Adjusting the cooking time and temperature

Everyone's oven is different and you'll get to know the quirks of your own as you use it to bake more and more. If your cake has a soggy middle, the first thing to try is bringing the temperature down a little and baking for slightly longer.