What Can I Use as a Binder for Fish Cakes? A Comprehensive Guide

Fish cakes are a delicious way to enjoy the flavor of fish in a fun handheld package. However getting the mixture to stay together can be tricky without the right binder. The binder helps keep the fish cakes from falling apart, allowing you to form a nice patty that will hold its shape during cooking. But with so many options, it can be confusing to choose the best binder for your fish cakes. In this comprehensive guide, we’ll explore the most popular binder choices and how to pick the right one for your needs.

The Importance of Using a Binder

Before jumping into the binder options, it’s helpful to understand why a binder is so crucial for fish cakes. Fish on its own is quite delicate and flaky. When combined with other ingredients and formed into a patty, it needs something to act as a “glue” to hold it together. Without a proper binder, fish cakes will lack structure and easily crumble apart.

The binder essentially works to

• Give cohesion to the mixture so it sticks together
• Allow the fish cake to hold its shape for cooking
• Add moisture and flavor
• Help the exterior get crispy while the interior stays moist

Some fish cakes use a very minimal amount of binder to allow the seafood flavor to really shine. Others contain a higher ratio of binder to give a more substantial texture. But no matter what you prefer, a binder in some form is vital.

Popular Binder Choices for Fish Cakes

There are several excellent options for binders that work well in fish cakes. Here are some of the most popular ingredients used:

1. Eggs

Eggs are the most commonly used binder for fish cakes. The proteins in eggs help “set” the mixture so it adheres and firms up. Simply whisk 1-2 eggs and add them to your fish cake recipe. Be careful not to over-mix, as this can make the texture rubbery. Eggs lend richness, moisture, and help crisp up the exterior.

2. Breadcrumbs

Dry breadcrumbs are another traditional binder for fish cakes that soaks up excess moisture and adds texture. Panko breadcrumbs provide extra crunchiness. Use approximately 1 cup breadcrumbs per 1 pound of fish. Seasoned breadcrumbs add even more flavor.

3. Mayonnaise

Mayonnaise is an ideal binder for seafood cakes, like crab and salmon cakes. The oil and egg yolks in mayonnaise help create a moist texture. About 1/4 to 1/2 cup mayo per pound of fish is sufficient.

4. Mashed Potatoes

Mashed potatoes are a unique choice that act as a binder while also imparting a creamy, smooth texture. Use leftover mashed potatoes or boil and mash 1-2 potatoes yourself.

5. Cheese

Finely shredded cheese melts into the fish cake mixture, adding stretchiness that helps bind it together. Cheddar, mozzarella or Parmesan work well. Just a 1/4 cup of cheese per pound of fish does the trick.

6. Cornmeal

Cornmeal gives fish cakes a pleasing crunch and grainy texture. It’s especially popular in Southern-style seafood cakes. Use up to 1/2 cup cornmeal for 1 pound of fish.

Choosing the Right Binder

With all the great binder options available, how do you choose what’s best for your fish cakes? Here are a few factors to consider:

• Flavor – Eggs, mayo and cheese all impart extra flavor. Breadcrumbs, potatoes and cornmeal are more neutral. Choose ingredients that complement your seasoning blend.

• Texture – Light binders like eggs and mayo leave cakes tender. Breadcrumbs add crunch while potatoes make them creamy. Cornmeal gives an interesting grainy bite.

• Dietary restrictions – Breadcrumbs, cornmeal, potatoes and cheese work for gluten-free diets. Skip the breadcrumbs for low-carb. Mayo and eggs fit keto and Whole30 diets.

• Moisture level – Eggs and mayo create a moist texture. Breadcrumbs absorb more moisture for a drier cake. Mashed potatoes add hydration.

• Fish type – Delicate fish work best with light binders like egg. Heartier fish can handle more breadcrumbs or cheese.

Keep these factors in mind as you experiment to find your perfect binder match. Taste as you go to ensure you have the right balance.

Handy Hints for Getting the Binder Ratio Right

Finding the ideal amount of binder is essential for great fish cakes. Here are some tips:

• Start with a small amount of binder and add more as needed. You can always increase, but over-binding makes dense hockey pucks.

• Let the mixture chill for 10-15 minutes after adding a binder to allow ingredients to fully incorporate before adding more.

• Do the “squeeze test” to check binder ratio. Squeeze a small amount of mixture in your hand. It should just hold together without being gluey or crumbly.

• Don’t overmix once a binder is added or cakes may get rubbery. Gently fold together just until combined.

• If mixture seems too wet, sprinkle in a touch more breadcrumbs or cornmeal to absorb excess moisture.

• Brush fish cakes with egg wash or mayo before breading to help coating adhere.

Binder Substitutions for Special Diets

If you are following a special diet that restricts typical binder ingredients, there are substitutes you can use in fish cakes:

• Dairy-free: Use egg replacer instead of eggs and olive oil mayo instead of regular mayo.

• Egg-free: Swap mashed avocado, banana or pumpkin puree for eggs. Mix in some flour or cornmeal to absorb moisture.

• Grain-free: Replace breadcrumbs with almond flour, coconut flour or mashed cassava.

• Low-carb: Skip the breadcrumbs and use more egg, cheese or mashed vegetables to bind.

• Keto: Try almond flour, psyllium husk powder, chia seeds or flax meal.

• Paleo: Use mashed sweet potato, cassava flour, arrowroot starch or almond flour as the binder.

With a little creativity, you can find a binder that fits any diet. Focus on paleo and keto-friendly options if needed.

Unconventional Binder Ideas

Once you master the basics, get creative with your binder choices. Some fun, outside-the-box ideas include:

• Mashed chickpeas or beans
• Pureed cauliflower or butternut squash
• Silken tofu
• Hummus
• Almond butter or sunflower seed butter
• Greek yogurt or labneh
• Peanut flour
• Chia “eggs” (chia seeds blended with water)
• Flax eggs (flaxseed blended with water)
• Nutritional yeast
• Seed flour like buckwheat, quinoa or amaranth

Part of the fun with fish cakes is trying unique ingredients. Let your imagination run wild!

Tips for Perfectly Bound Fish Cakes

Follow these pro tips when working with binders for flawless fish cakes every time:

• Chill all ingredients before mixing to help binders firm up the mixture.

• Avoid over-handling once a binder is added or cakes may get dense.

• Do a “pan test” by cooking a small patty before shaping all cakes to ensure the binder ratio is correct.

• Let formed fish cakes chill for at least 30 minutes and up to overnight to help them hold their shape.

• Use finely diced onions or shallots rather than larger pieces which can cause fish cakes to split.

• Pick binders that add color for appealing fish cakes. Eggs, cheese, cornmeal and carrots all add vibrant flecks.

Take the time to test and tweak your binder amounts when developing your personal fish cake recipe. You’ll be rewarded with professional quality results.

Sample Fish Cake Recipes

To give you an idea of how binders work in recipes, here are a couple of classic fish cake combinations:

Breadcrumb-Bound Salmon Cakes

• 1 lb salmon, skinned, deboned, and chopped
• 3⁄4 cup panko breadcrumbs
• 1 tbsp Dijon mustard
• 1 egg
• 2 tbsp mayonnaise
• 1 tsp Old Bay seasoning
• 1 tbsp parsley, chopped
• 1⁄4 cup diced onion
• Salt and pepper

Creamy Crab Cakes

• 1 lb lump crabmeat, picked over
• 1⁄2 cup mayonnaise
• 1 egg, beaten
• 2 tbsp Dijon mustard
• 1⁄4 cup chopped parsley