Not sure what to make for dinner during the week that is quick and easy but still looks fancy? Salmon patties are the answer. A good can of salmon or some cooked filets that have been left over, breadcrumbs or crushed crackers, and an egg or two are all you need for the base recipe. There are a lot of different herbs and spices that you can use to make salmon taste different, but lemon and dill are great classics. Just make sure you know the right amount of each ingredient before you start, because salmon patties and cakes tend to fall apart.
A lot of what makes salmon patties stay together depends on the ingredients you use to hold it together, the temperature, and the amount of water in the mixture. Patties without enough sticky stuff to hold them together will be frustrating to work with. Ditto for salmon cakes that are too wet or too dry. Its also helpful to refrigerate both the entire mixture, and then your patties before cooking them.
Fish cakes are a delicious meal that can easily turn into a crumbly mess if not prepared properly. Nothing is more frustrating than spending time mixing and shaping perfect patties only to have them fall apart in the pan or oven.
With the right techniques and ingredients, you can keep your fish cakes intact and looking beautiful. This comprehensive guide covers all the tips and tricks you need to prevent your fish cakes from falling apart.
The Causes of Fish Cakes Falling Apart
Before diving into solutions, let’s look at some of the common reasons fish cakes tend to fall apart:
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Using the wrong type of fish – Lean, firm fish like cod and haddock hold together better than soft, flaky varieties.
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Excess moisture in the fish – Draining moisture from canned fish helps prevent a mushy texture,
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Not enough binder – Binders like eggs, breadcrumbs, or potatoes keep the mixture cohesive. Too little can make fish cakes crumble.
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Overmixing – Overworking the mixture can break down the proteins that hold fish cakes together.
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Insufficient chilling time – The mixture needs to firm up in the fridge before cooking.
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Cooking at the wrong temperature – High heat can cause fish cakes to break apart.
With an understanding of what causes the issue, let’s go over some fixes.
Tips to Keep Fish Cakes Intact
Follow these tips at each stage of preparation:
Choosing the Right Fish
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Use firm white fish like cod haddock snapper, or halibut. Avoid soft fish like salmon.
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For canned fish like tuna or salmon, drain and press out excess moisture.
Getting the Mix Right
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Add a binder like egg, mashed potatoes, or breadcrumbs. Panko crumbs hold together especially well.
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Mix gently to avoid overworking the proteins.
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Refrigerate the mixture for 30-60 minutes to firm up before shaping
Shaping and Cooking
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Shape into same-sized patties for even cooking. Chill again after shaping.
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Cook fish cakes at medium heat. High heat causes rapid bubbling which breaks them.
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Use a non-stick pan and don’t move them around while cooking.
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For baking, place on a greased pan. Brush tops with oil or egg wash.
Handling Different Types of Fish Cakes
Specific types of fish cakes require slightly different techniques:
Salmon Cakes
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Salmon has delicate flesh so it needs more binder. Use 1 egg per 1 lb salmon.
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Add crushed crackers or regular breadcrumbs to help hold it together.
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Sauté over medium-low heat to prevent flaking apart.
Tuna Cakes
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Press out all the excess moisture from canned tuna before mixing.
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Use panko breadcrumbs to help create a crispy crust while holding the shape.
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Let tuna cakes rest in the fridge for 1 hour before frying for best results.
Crab Cakes
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Use fresh or pasteurized crabmeat. Canned can get mushy.
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Add crushed crackers or croutons for extra insurance to maintain the shape.
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Cook gently at medium heat to keep the delicate crabmeat intact.
Handy Extras for Keeping Fish Cakes Together
Some additional handy tips:
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Add a spoonful of flour or cornstarch to reinforce the binders.
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Mix in a grated potato for extra sticking power.
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Brush patties with egg wash before baking or frying.
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Skewer patties with toothpicks when forming for extra support. Remove before cooking.
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Place patties between wax or parchment paper when chilling to prevent sticking.
Perfecting Your Fish Cake Recipe
With the right preparation and cooking techniques, you can enjoy picture-perfect fish cakes that hold their shape beautifully:
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Start with fresh, firm white fish and drain canned varieties thoroughly.
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Use a light hand when mixing in eggs, breadcrumbs, and other binders.
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Chill the mixture for at least 30 minutes before gently shaping into patties.
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Cook over medium heat in a non-stick pan and refrain from moving them around.
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Adjust binds and chilling times if needed to troubleshoot any crumbling issues.
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Experiment with flavors by adding herbs, spices, sauces, or mixes.
With a bit of practice, you’ll be able to create seafood cakes that look and taste as amazing as any restaurant. Just remember to handle the delicate cakes gently at every stage for the best results. Soon your fish cakes will no longer fall apart but instead hold together beautifully.
Frequently Asked Questions About Fish Cakes
Should fish cakes be refrigerated before cooking?
Yes, chilling fish cakes for 30-60 minutes firms up the mixture so patties hold their shape better during cooking. Refrigerate after shaping as well.
How long do fish cakes keep in the fridge?
Properly stored fish cakes last 3-4 days in the fridge. Freeze shaped patties in a single layer up to 3 months. Thaw before cooking.
What is the best fish to use for fish cakes?
Cod, haddock, salmon, tuna, hake, pollock, halibut, and snapper all work well. Choose fresh or canned firm fish. Avoid soft, flaky varieties.
Should you flour fish cakes before frying?
A light dusting of flour or breadcrumbs helps create a crispy crust. But don’t over-coat, as too much flour can make the interior gummy.
What are good binders for fish cakes?
Eggs, mashed potatoes, breadcrumbs, crackers, flour, and cornstarch help hold fish cakes together. Use 1-2 binders in proper ratios.
Get Creative with Unique Fish Cake Recipes
While classic cod or salmon cakes are delicious, don’t be afraid to get creative with different types of seafood. Here are some unique recipes to try:
Thai Fish Cakes
Blend white fish with red curry paste, fish sauce, lime, cilantro and mix in mashed potatoes. Shape into patties and pan fry.
Cajun Catfish Cakes
Combine catfish, bell peppers, onion, Cajun seasoning, and panko crumbs. Cook in olive oil for a kick.
Mediterranean Swordfish Cakes
Mix grilled swordfish, artichoke hearts, sun-dried tomatoes, feta cheese, basil, and panko crumbs.
Mexican Snapper Cakes
Add Southwest flavors to snapper cakes with onions, cumin, chipotle peppers, cilantro, and Parmesan cheese.
Japanese Fish Cakes (Kamaboko)
Puree white fish with egg whites, sake, and mirin then steam to create these delicate Asian fish cakes.
So get innovative with recipe ideas to find new favorite fish cakes beyond the classic salmon and crab cakes. Just remember to follow the tips above to keep any mixture from crumbling during cooking. With the proper preparation and handling, you can create beautiful fish cakes out of almost any type of seafood.
Balance the binders with the moisture
Every salmon patty or cake recipe calls for some combination of binding ingredients. These usually include eggs, flour, breadcrumbs, cracker crumbs, ground flaxseed, and so on. Without these binders, the salmon has nothing to stick to, so you cant form patties. However, you can go overboard with the binders. If you don’t drain the canned fish well enough or add too much egg, for example, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly. If you don’t have a recipe, try to carefully follow the steps in it. If you do, the goal is to make a mixture that sticks together when you pinch it between your thumb and index finger.
After mixing all the ingredients together, it’s a good idea to make a test patty and let it sit for 10 minutes so the dry ingredients can soak up the water. Before you bother making the whole batch, a test cake will let you know how well the cakes will stay together in the pan. Add an extra egg or breadcrumbs to the mix, let it sit for a few more minutes, and do it again until the cakes stay together. If they seem too wet or too dry during the test,