Q: I can not get my fishcakes right . I’ve tried different recipes but they are always soft ,even if I leave the mixture in the fridge for a few hours,but the bigest problem, they absorb a lot of oil although I use very little oil to fry them . They are very nice and tasty but not easy to handle.
A: There are a number of techniques to use when making fish cakes. These include:
- Ensure that you have a good wet/dry mix. You need a binding agent such as egg and a starch for binding, such as cooked potato, flour or breadcrumbs.
- Work the mixture when mixing, so that it becomes sticky.
- Once the fish cakes have been shaped, chill in the fridge for approximately 30 minutes so that the firm up.
At Wickedfood Cooking School we make delicious fish cakes in our Thai cooking class. Fish cakes are a popular snack, found throughout Thailand, and are an ideal starter or appetizer. Every chef has his own secret recipe, and we found this one at Pat’s Home Thai Cooking School in Phuket, especially delicious. What makes them special is that they have no flour or baking powder, which when added, tends to make the cakes rather stodgy. When making the cakes make double quantities and freeze any leftovers. Always bring back to room temperature and heat through before serving as they are best eaten warm. These cakes can also be made using chicken, pork, beef, lamb or prawns, but then blend the meat in a food processor until almost pasty in consistency.
500g fine flesh white fish fillets (hake, cob), skin on
1/2 cup string or French beans, sliced fine
3T kaffir lime leaves (or basil), shredded
1t salt or 1T fish sauce
1-3T red curry paste
±3 cups oil for flying
- Using a fork, scrape the meat off the skin, a little at the time, which will give the meat the appearance of having been ground.
- Place the fish in a large bowl, together with the remaining ingredients, except the oil, and knead with the hands until sticky. Then continue to mix, aerating by taking spoonfuls and forcefully dropping back into the bowl.
- Heat the oil in a wok or frying pan. Dampen the hands with a little cold water, and then working with approximately a tablespoonful at a time, form into approximately 3cm x 1cm diameter cakes, and drop into the hot oil, taking care not to splash. Fry for about 3 minutes on either side, or until golden brown and crispy, then drain on paper towel.
- Serve with cucumber dipping sauce
Runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these events are a novel way of creating staff interaction or entertaining clients.