keeping your fishcakes stuck together

[JamesEverton]

I like making fishcakes but have trouble when it comes to frying them. Every time I give it a go the cakes fall apart, either when I'm trying to turn them over or lifting them out of the pan. Has anyone got any suggestions?

My recipe is something along the lines of: mashed potato, fish (usually poached), some herbs and sometimes some bread crumbs. I fry them off in a little bit of olive oil. Perhaps I'm making the cakes too big or missing a vital ingredient?

[ineedahobby]

add an egg to the mixture, that will help to bind them together.

[woofgang]

The best fishcakes do tend to be tender and a bit fragile. coat in egg and seasoned flour before cooking, put in the fridge for about 15 to 20 mins and then coat  again. When you put them in the pan don't be in too much of a hurry to turn them, let the coating set and go crisp, turn once only to crisp the other side, then serve.

hope this helps

[don1]

This recipe looks OK although I would leave the garlic out.

http://www.elise.com/recipes/archives/000214cod_fish_cak es.php

[JamesEverton]

Yikes! Garlic doesn't sound quite right with cod.

I was a bit worried about adding egg in case the fish cakes turned out tasting too eggy. But given your recommendations I should certainly give it a try.

Woofgang, I really like your approach. Having the egg/flour on the outside should make them go crispy on the outside which I think is what I'm after.

Thanks chaps!

[Artemis]

When using an eggwash, make sure the white and yolk are well mixed.

[heatherglen]

Always put the made fishcakes in the fridge for 15-30 minutes before frying/grilling.