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How To Make Fish Cakes

By Edited May 14, 2015 0 0

Fish Patties

Crab Cakes

Seafood is one of the culinary delights and whilst it is nice to be able to saviour the lovely clean white flesh of your favourite fish or lobster, there are times when only the other, not so desirable, species are available.

Here is South Australia, the number one table fish is the King George Whiting.  It is pursued relentlessly by professional and amateur fisherman right across the State.  Southern Rock Lobster, Snapper, Squid, Garfish and Blue Crabs are also very popular targets.  All these species are superb cooked in almost any fashion and all, with the exception of the Blue Crabs, freeze well.

However, more common species such as Australian Herring, Mullet and Australian Salmon are more frequently caught.  These species are very nice eaten fresh, preferable the same day.  The barbeque is the best, and simplest, way to enjoy them.  Once frozen, their flesh has a stronger fishy taste that, although not unpleasant, is off putting to some.

One of the easiest ways to enjoy fish in this category, and crab meat also works very well, is to use the fish to make patties.  Very similar to the fish cakes available at your local fish and chip shop, but much tastier.

For approximately 10 to 15 patties you will need 500 grams of fish flesh (or crab meat), about the same amount of mashed potatoes, 1 finely chopped onion,2 cups of breadcrumbs, 2 eggs, a tablespoon of mayonnaise and a table spoon of English Mustard.  You could also add a little bit of salt and pepper.

The fish flesh or crab meat has to be cooked then finely mashed.  Drain it and then add it to the mashed potato in a large bowl.  Add the breadcrumbs, eggs, onion, mayonnaise and mustard and mix it all together.  Mix it well until it all binds together nicely.  If it’s too sticky add some more breadcrumbs.   Make sure the mayonnaise and mustard is mixed through well.  Then it is just a matter of making the mixture into the desired size patties.

They can be frozen or cooked immediately.

They are best shallow fired, a couple of minutes on each side until they are that nice golden brown colour.  They should be placed on some paper towel after being removed from the frying pan to let the oil drain.

The patties have a very subtle fish flavour that is delicious combined with the mustard and mayonnaise.  Don’t be afraid to add other ingredients to the mixture.   

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