Why do my salmon fish cakes break up in frying?
We make salmon fish cakes from a mix of canned fish, cooked potatoes and eggs mixed in a food processor. They are then deep fried. We find that the first batch are fine. The second batch comes out much looser and parts can even break off in the frying. Why is this and what can be done to stop it?
Best Answer
In order to get fried cakes to stick together, they want to be cold when they go in to the oil. This allows them to congeal so that they are more solid. If you are leaving your ingredients out while frying or if there are warm ingredients giving off steam, this could explain the slow degradation with each batch. Once they're done in the food processor, put them in the fridge (or freezer) to cool them. Pull out just enough for a single batch at any one time.
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How do I keep my fish cakes from falling apart?
Remove any bones from the cooked fish along with the skin, then flake the flesh into the potato-pea mix along with 2 tbsp of the cooking milk. Err on the side of a drier mix to ensure that the cakes do not collapse when you fry them.How do you keep salmon patties from falling apart when frying?
It might be necessary to add more cracker crumbs. The salmon patties will fall apart if they are too wet. You need enough cracker crumbs to bind all the ingredients together. So that the patties will hold together and not fall apart.Why did my salmon patties fall apart?
Canned salmon varies in moisture and fat content, so if your patties seem to fall apart, you might need to add more \u201cglue\u201d in the form of eggs. Just add in another egg, plus some extra bread crumbs, until you get a very sticky consistency.Why do my fish patties fall apart?
If they are chopped too coarsely they can burn when the fish cakes are being cooked. The onions can also act a failure points in the cakes causing fault lines about which the cakes can fall apart when being cooked. Always drain the cooked onions well before adding to the mixture to avoid excess moisture in the mix.Nigella Lawson's Salmon Fish Cakes | Nigella Bites
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Answer 2
Also, it is possible that over time (by the time the first batch is done), either the oli is not hot enough or its too hot and causes them to disintegrate!
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