Rhapsody Posted March 9, 2011 Share Posted March 9, 2011 I had a horrible failure the other night.... combined some grilled flaked mackerel with leftover mashed potato, thai spice mix and chopped spring onion, the mixture tasted amazing. Shaped into patties and chilled for 2 hours, got all excited as I heated up the fryer. Popped two in the basket......... and they melted Any ideas??? Quote Link to comment Share on other sites More sharing options...
Chickendoodle Posted March 9, 2011 Share Posted March 9, 2011 I always coat mine in flour, egg and breadcrumbs and shallow fry (Waitrose do a very good pack of crisp white breadcrumbs). I only use about a tablespoon of oil and they are yummy Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 9, 2011 Share Posted March 9, 2011 They'll need an egg in the mix to get it to stick together. Breadcrumbs are optional. Quote Link to comment Share on other sites More sharing options...
Chooks Aloud Posted March 9, 2011 Share Posted March 9, 2011 I make fishcakes regularly for my family and they never fall apart. I just fry an onion with some spices (cumin, coriander, ginger & turmeric) once soft put these in the left over mash add a drained tin of tuna, salt & pepper and mix. Squeeze and shape into patties and roll in breadcrumbs, which I make from the crusts off the bread. If I haven't got any crusts I just use flour. Shallow fry in a little oil turning until brown and crispy. (Only use a small amount of oil as they soak it up and will not go crispy). You can use different spices making them to your taste. I had one left over from the last batch and I took it to work, heated it up in the microwave and had it hot in a sandwich - lovely. Quote Link to comment Share on other sites More sharing options...
Rhapsody Posted March 9, 2011 Author Share Posted March 9, 2011 thanks guys- does anyone know why mine melted? They literally melted away to nothing and what was left was a soggy nasty fishy bogey! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted March 10, 2011 Share Posted March 10, 2011 I always fry them in a frying pan. Maybe the fryer was too hot? Could it have been the spud variety? Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted March 10, 2011 Share Posted March 10, 2011 I always fry them in a frying pan. Me too, sorry, can't help with that one. Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted March 10, 2011 Share Posted March 10, 2011 If you used a waxy potato,that could happen. I do mine in a pan too,so I can sort of re shape them as I go along Quote Link to comment Share on other sites More sharing options...
Chickendoodle Posted March 10, 2011 Share Posted March 10, 2011 I always use a frying pan as well - I don't use a deep fat fryer but whever I have seen chefs use them on TV whatever they are cooking has a coating around it which seals the filling in. I suppose it would be a bit like tying to deep fry a mars bar without any batter - you would just have a disintegrated mars bar! Mashed potato has no real substance to it to hold it together, unlike a chip so if you still wanted to deep fry your fish cakes I would suggest going the flour egg breadcrumb routine (maybe twice) to seal the filling. Quote Link to comment Share on other sites More sharing options...
