Easy Fish Cakes Recipe (2024)

FAQs

What is the binder for fish cakes? ›

Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.

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.

Pick Your Binders

One thing you'll always need for fish cakes is an egg. The proteins in the egg will help bind together your fish cake mix as it cooks. Think of it as your glue: Without it, your fish cakes are going to fall apart.

Yes, you can use flour as a substitute for breadcrumbs in salmon patties. While breadcrumbs are commonly used to provide texture and help bind the ingredients together, flour can serve a similar purpose.

Cream, eggs or a panade mix of flour and butter are commonly used as binding. Some common fish cakes: Gefilte fish.

First, use the right “glue.” If you've got the time and patience, a traditional breading (flour, egg and breadcrumbs) will work, but a far less messy and time-consuming binder is mayonnaise. It brings a bit of richness to the fish and spreads onto the fillets with a spatula so you can keep your hands clean.

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.

Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted.

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.

Fish cakes are just minced or ground fish, seasonings, and something to bind them together. The binder is often egg white, but not always. If you're making fish cakes to cook like burgers in a pan, you can probably skip the binder.

Can flour be used as a binding agent? ›

As expected, white flour is a widely used binding agent, used in cakes, cookies, muffins, and even savory dishes. Since it doesn't have fiber, healthy fat, or protein, there are hardly any nutrients in it.

Fish fillets dusted with flour and cooked until crispy makes a simple yet satisfying dish. The flour browns nicely and creates just the barest hint of a crust on the fish.

Full Fat Milk

Liquid helps bind the dry ingredients together and are an essential part of any baked good recipe. The best type of milk to use in cake baking is full fat or whole milk, as it generally contains 3.5% fat, while skim milk contains none.

The three most common binders are xanthan gum, guar gum and psyllium husk powder. Each one works in a slightly different way to help create the structure we need to hold baked goods together.

Flour. Flour is essential in binding other ingredients in many baked goods and can also be used as a thickener in sauces and soups. Wheat flour contains both starch and protein (gluten) that create structure and bind molecules together when cooked.