2 questions

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2 questions

Postby Undertaker » Mon Mar 06, 2017 10:30 pm

#1) Fish cake recipe. For the life of me I cannot get them to hold together. Cooked fish mashed with spud n onion n egg n butter. Difficult to make into patties. Falls apart when I try to flour , egg, crumb and fry it!!!!!
#2) How much of a spring onion can/should you use? I trim the roots off, but then loose about 1/2 the length trimming the tops off Can I use more of the tops?

Cheers Phil
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Re: 2 questions

Postby Pugdog1 » Mon Mar 06, 2017 11:08 pm

Could be your oil in the pan, if it's not hot enough the fish cakes soak up the oil and fall apart, or if the mash is to sloppy same thing. When you add egg to the mix if it's a bit dry don't be scared to use another egg. Or less egg if it's wet but the egg is crucial.

And use as much as you want I do :handgestures-thumbupleft:
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Re: 2 questions

Postby warramungas » Tue Mar 07, 2017 7:49 am

You're not mixing the egg/s in when the mash is still hot are you?
Gotta ask mate. Seen sillier things happen.

Can use all but the brown or faded tips of a spring onion.
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Re: 2 questions

Postby Undertaker » Tue Mar 07, 2017 6:19 pm

Actually the mash was still warm when I put the egg in...........Didnt think about that. You reckon I cooked it?

Cheers Phil
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Re: 2 questions

Postby OzKev » Tue Mar 07, 2017 6:44 pm

Fry the tops of the spring onions as a separate dish.

Quick stir fry style,
Fry some fresh chilly and sea salt in oil till chilly begins to soften, (don't let it cook too much)
add
[optional]
turmeric powder
mustard seeds
cinnamon
curry leaves
[then]
then add the top of the spring onion to the pan

heat until the spring onion just wilts

Serve as a side dish or on its own with rice.
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Re: 2 questions

Postby OzzyChef » Wed Mar 08, 2017 11:16 am

I don't cook the fish first.. blitz it raw in a blender and use only the egg white to bind it. Add your flavours eg for Thai add chilli garlic ginger lime and lime leaf, blitz again. Ball then chill them then crumb them and do a blanch fry on low heat like 150, allow to drain off completely then heat your oil to 180 and cook through for a nice crisp fish cake still moist.
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Re: 2 questions

Postby Kenster » Wed Mar 08, 2017 7:10 pm

Ozzy, since you entered the scene you added a nice dimension/contribution to our site, awesome tatt also.
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