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

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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.

Helllp

Bump

Please help

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?

Potato? Flour?

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

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

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

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.

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

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

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

can you add any more fish?

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

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

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

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.

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

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.

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.

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

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

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

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

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