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Aibu to ask you how to rectify thai fish cake mixture that is too sloppy?

(25 Posts)
Footscrub Sun 03-Feb-13 01:57:02

I mean the fish cakes were all eaten, not the guests!!!!!

Footscrub Sun 03-Feb-13 01:37:07

Thought I would update

My mixture had been in the fridge for a while. I went with it using teaspoons and miraculously they came out fine - my guests made all the right noises and they were all eaten.

Thanks everyone. Xx

NatashaBee Sat 02-Feb-13 22:59:25

Message withdrawn at poster's request.

maddening Sat 02-Feb-13 22:58:15

Ps am veggie and haven't a clue as I don't eat fish

maddening Sat 02-Feb-13 22:56:54

Put them in ramekin dishes and sprinkle with breadcumb and cheese? Parsley and lemon garnish

trio38 Sat 02-Feb-13 21:52:16

Is this from a Jamie Oliver book? If so they're unsalvageable I'm afraid...

deste Sat 02-Feb-13 21:18:52

Sorry I just read this, I was at a cookery lesson yesterday for Thai fish cakes and we were told to leave them in the fridge for a while and they will firm up, mine didn't by the way.

lashingsofbingeinghere Sat 02-Feb-13 19:15:14

Bit of a punt but stiff egg whites folded into the mixture would probably work. You could do a quick test versus the bread crumb idea. (I think this is how you make quenelles.)

Put a little fish cake mix in a bowl. Beat an egg white till it's stiff and fluffy then fold a table spoon of it into the fish cake mix. Don't over mix it in and don't worry if the mixture looks lumpy and uneven.

Spoon a fish cake-sized amount into hot fat and see what happens.

Good luck.

TaggieCampbellBlack Sat 02-Feb-13 19:09:37

If they fall apart when cooked can you squash them into rings to serve?

EmmaBemma Sat 02-Feb-13 19:08:15

Just make sure you get your oil really really hot and don't overload the pan - and don't touch them for the first couple of minutes before turning them over.

werewolvesdidit Sat 02-Feb-13 19:07:37

porridge oats - seriously! no flavour but they soak up all the excess liquid.

atacareercrossroads Sat 02-Feb-13 19:07:35

Have you got frozen mash? Microwave a few spuds and mash them? Breadcrumbs......erm......I'm out

Footscrub Sat 02-Feb-13 19:05:53

Think ill just go for it and see what happens. Ply guests with plenty of alcohol so they won't notice ???

EmmaBemma Sat 02-Feb-13 19:05:45

can you add any more fish?

Footscrub Sat 02-Feb-13 19:04:31

Yes. There's an egg in the mixture. It's been chilling in the fridge for a couple of hours.

IAmOptimusPrime Sat 02-Feb-13 19:03:36

Have you got egg in you mixture as this will help it bind, if not I wouldn't add it at this stage as it will make them more sloppy

EmmaBemma Sat 02-Feb-13 19:03:28

Could you chill the mixture for a bit? Stick it in the freezer for 10 minutes or so if pushed for time.

NulliusInBlurba Sat 02-Feb-13 19:02:54

And when the burgers have been made into the right shape I stick them in the fridge for at least half an hour, which solidifies them a bit more.

Daysies Sat 02-Feb-13 19:02:53

Don't add flour, it'll not cook and you will taste it.

Footscrub Sat 02-Feb-13 19:02:46

X post. Sorry. Good idea. I'll try one without before deciding. What a numpty - I really should have tried these earlier in the week

Daysies Sat 02-Feb-13 19:02:12

Add some breadcrumbs if you have them, stir a few handfuls into the mixture before you coat them.

IAmOptimusPrime Sat 02-Feb-13 19:02:03

Potato? Flour?

Footscrub Sat 02-Feb-13 19:01:50


Please help

NulliusInBlurba Sat 02-Feb-13 19:01:50

Erm, don't know about fishcakes, but if my burgers are ever too sloppy I stick plenty of breadcrumbs in the mixture (standard sliced loaf crumbled up). Any reason that wouldn't work with fish?

Footscrub Sat 02-Feb-13 18:58:57

Urgent help needed so I posted here as most traffic on this page.

First time I've ever made them - its for a dinner party kicking off in about an hour and I feel the mixture is just too sloppy to form into cakes to fry.


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