“No mash” fishcakes

[Amyw Profile]

Hi all , I quite fancy making some fishcakes , but I don’t like mashed potato . I was thinking of maybe substituting then in a recipe with sweet potato , though I’d bake the sweet potato and scoop the middles out. Soggy boiled sweet potatoes are good for no one !!

Does anyone have any recipes not involving mashed spud ?

[Stokey Sue Profile]

Sweet potato might well work, but if you remember the recent discussion of croquettes, those are usually held together with a little bit of very thick béchamel, and I think that would work. Fish cakes are really flat croquettes aren’t they?

[Amyw Profile]

Only problem (and I know I’m an awkward bugger! ) is I follow a gluten free diet . I suppose I just need to spread my wings a bit and experiment with gluten substitutes. I’ve just been avoiding anything containing gluten such as pasta and bread , and not tried any gluten free baking yet either

[Stokey Sue Profile]

Hmm, forgot you are now gluten free

You might even get away with that cornflour based easy white sauce, with plenty of flavouring. PerhPaps with an egg yolk to improve the adhesion?

[Joanbunting Profile]

I simply can't see fish cakes made with anything other than mashed potato but if you onlu use a small amount in proportion to the fish then perhaps you could tolerate it. Otherwise how about mixing the barely cooked fish with grated raw potato and bind it with egg before egging and breadcrumbing it? I make crab cakes like that and they are very nice. If you don't want breadcrumbs then just fry spoonsful as it is.

[Otterspocket Profile]

Thai style fishcakes are usually just fish whizzed into a paste and then whatever herbs / spices you want. Something like cous cous might work as a binder too (hydrated first)

[Otterspocket Profile]

Some nice sounding recipes using cooked rice too - I’d imagine they would have a lovely crust so no need for any crumbs

[Joanbunting Profile]

Thai style fishcakes are usually just fish whizzed into a paste and then whatever herbs / spices you want. Something like cous cous might work as a binder too (hydrated first)

Cous cous is made from wheat though.

[DEB Profile]

Hi

This might be a starting point
https://www.bbcgoodfood.com/recipes/979 ... ping-sauce

[DEB Profile]

Or this https://www.bbcgoodfood.com/recipes/spi ... lime-aioli

[scullion Profile]

as i'm not a fish eater (yeuk), i've never made them but what about something like this - i'm sure you could tone down the spices if you preferred them a bit plainer - or adjust them to other tastes.

[Amyw Profile]

Although not keen on crab (I’m a nightmare I know !!) could easily sub with flaked fish . I do like the idea of Thai fishcakes too if anyone’s got a tried and tested recipe?

Sounds stupid but I didn’t realise cornflour was gluten free !! Useful to know and the cornflour bechamel looks quite straightforward , I imagine they’d be nice comfort food

[Otterspocket Profile]

Thai style fishcakes are usually just fish whizzed into a paste and then whatever herbs / spices you want. Something like cous cous might work as a binder too (hydrated first)

Cous cous is made from wheat though.

Ah I just read the original post which didn’t mention the gluten free part so thought potatoes were the only issue.

[karadekoolaid Profile]

There are other , starchy root vegetables around which would provide enough bind to keep the fishcakes together. Yams and taro root especially. Yeah, I know - a bit esoteric!
Another thought (which would undoubtedly work, but would also change the flavour) would be chickpeas, chickpea flour, or mung beans.

Sue´s suggestion of a Spanish croquette mixture is sure to work, and will probably provide the best option.

[jeral Profile]

I thought of veggie patties that I like that might convert to fishcakes. (No spud.)

For white fish, try cauliflower. Recipe here:
https://skintcooking.wordpress.com/2018 ... nt-page-1/
I'd probably add a spot of turmeric and cumin.

Also for white fish, here's a brown rice one:
https://www.lovefood.com/recipes/59802/ ... kes-recipe


For salmon, several are made with breadcrumbs. This is a very basic recipe which one can play with:
http://allrecipes.co.uk/recipe/11548/be ... cakes.aspx

For gluten-free, buy the cheapest g-f loaf you can find and blitz it for crumbs but only gently as g-f falls apart anyway.

Such g-f crumbs can also be used for coating, which is good for patties where veg at the surface will burn quickly.

For dusting flour, rice flour is best as it doesn't have an uncooked wheat floury taste, or mixed g-f flour like Doves, or gram (besan) flour.

I find the trick with patties that don't stick together very well is to make them small and a bit steeper, and never cook on a grid they could disintegrate through. Freezing rather than fridge-ing for half an hour is worthwhile too.

Someone mentioned the all-blitzed method. Here's a salmon one that I haven't tried but will:
https://www.kikkoman.co.uk/recipes/all/ ... fishcakes/