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Salmon fishcakes

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  • #16
    Has anyone cooked fishcakes in the oven?? I find that with ground almonds instead of potato (which I used to make them with) they break up rather when I turn them over.

    So tis evening I'm trying them in the oven on a buttered non stick oven tray. Hope they work!!!!

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    • #17
      Let us know

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      • #18
        Well, I left them about 30 minutes in total - turned them after the 1st 20 and put a small pat of butter on each.

        They were firm, cooked and delicious but a little dry. I shall try adding either softened butter next time, or perhaps cream cheese to make them more moist.

        Flavour full marks. Texture - a little dry. Obviously they oak up fat in the frying pan and I think 20 minutes would have been long enough in total.

        It did mean I could also use the oven to cook roast sweet potato and roast courgette (zucchini).

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        • #19
          Cool - i'll have to try that too!

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          • #20
            Originally posted by SpiritWarrior View Post
            Cool - i'll have to try that too!
            Do let me know how you get on!

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            • #21
              We love salmon patties here, me and the kids anyway! I call them fish burgers. We always squish up the bones, good calcium there! I like adding Old Bay seasoning and some almond flour for binding as well. My friend just made some w/ shredded coconut and said it was delicious. I prefer to fry them but I do sometimes bake them, the texture just isn't as nice.
              Mama to 4, wife to my love

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              • #22
                Just made these except I used a can of tuna (in brine) instead and chives from the garden. They were delicious, and so cheap! I served them with a small salad and some tomato chutney.

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                • #23
                  Originally posted by breadsauce View Post
                  Looks good - I'll give these a whirl! Some chopped cilantro and lime zest added perhaps?
                  I second the cilantro addition. I used to make "healthy" salmon cakes back pre-PB, but there were breadcrumbs in them. Also cilantro and water chestnuts, which added that artificial crunchiness.

                  Come to think of it, are water chestnuts considered primal?

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                  • #24
                    I'm thinking these would taste awesome fried in bacon fat. I've got a can of salmon in the pantry; I think I'll try this for lunch.

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                    • #25
                      For those who do not normally like salmon, this recipe may be for you. It was a turning point for me in my relationship with salmon. I added fresh dill and fresh parsley, which gave the cakes a "garden fresh" taste and smell. Delicious!

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                      • #26
                        Originally posted by goodangels View Post
                        I'm thinking these would taste awesome fried in bacon fat. I've got a can of salmon in the pantry; I think I'll try this for lunch.
                        Okay, just had these for lunch with a side salad. Added a bit of coconut, as suggested by the others, some chili peppers, some parsley and fried them till crispy in bacon fat. OMG. Delish. Plan to eat these at least once a week. Once a batch is fried up, I can put them in fridge and reheat as needed. Wonder if they freeze okay?

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