Spicy Tuna Fishcakes | Picture the Recipe (2024)

FAQs

How do you know when fishcakes are cooked? ›

Fry, adjusting the heat as needed, until one side of the cakes is golden brown, about 4 minutes. Turn and brown the other side. Peek into one of the cakes to be sure it's cooked through and then keep the batch warm in the oven while you fry the rest. Right before serving, squeeze lime juice over the fishcakes.

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.

Tuna fishcakes are super-easy, quick and cheap. You can also make and freeze them. Serve with a crispy salad, rice or vegetables for a tasty and filling dinner. Each fishcake provides 170kcal, 10g protein, 19g carbohydrate (of which 1.5g sugars), 5.5g fat (of which 1.5g saturates), 2g fibre and 0.6g salt.

Switch up your spices

If you don't have one of these on hand, just pick a savory spice you enjoy and try adding it to the tuna mixture; anything from garlic powder to coriander, cumin, or sumac will amp up your tuna melt.

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.

Narutomaki is made from surimi (white fish paste) that's been molded into a log and steamed. The pink spiral comes from dying half of the surimi with red food coloring and then rolling it into a cylinder.

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.

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.

If you find that your tuna patties tend to fall apart, you don't need to start over or add more tuna: You just need to add an extra egg to the batch. Tuna from a can or pouch is usually one of three kinds of fish: albacore, yellowfin, or skipjack, all of which are pretty soft and flaky when they're packaged.

agree no need for milk or butter, if mix is too dry use an egg to bind. Though thinking about it I never use tuna, always salmon... Or cheat and fry the bottom, then stick pan under grill to cook top like you do for a Spanish omlette. Put them in the fridge to make them firm up.

How do you keep tuna patties from falling apart? ›

Tuna patties fall apart when they have too much moisture in them. By pressing as much of the liquid out of the canned tuna as possible, you'll ensure that the mixture is dry enough to hold together.

Yes, canned tuna is a healthful food rich in protein and contains many vitamins and minerals such as B-Complex vitamins, Vitamins A and D as well as iron, selenium and phosphorus. Tuna also contains healthy omega 3 essential fatty acids DHA and EPA.

Smoked fish is great for lowering cholesterol - and these oven baked haddock fish cakes are as delicious as they are healthy - a truly great low fat dinner recipe!

Add a can of tomato sauce. Add the tuna (drained), a teaspoon of oregano, salt and pepper.

Just add some chopped pickles, chopped green olives, or pickle relish to get that extra brine and vinegar flavor.