my salmon fishcakes have gone wrong........again :(

[greyriver]

i just can't get them to stick together and cook nicely on the outside, i just want them to go a little crispy iyswim....

i cook potatoes, peas, sweetcorn, a little red pepper all cooked etc and drained, then i add lightly fried onions chuck all into mixing bowl with drained tinned salmon make into a ball squish into fishcake....all looking great, then coat in flour and fry in olive oil and it all turns into a mess......

is it the oil thats turning it to mush? i have googled loads and read that its not nessecary to add egg to bind, and that flour should do the same thing????????

any advice pleeeeease.

tia :)

must admit I fixed this problem by brushing on egg before the flor and making sure the oil was very hot

I have found chilling them first works a treat either chick them in the freezer for half an hour or in the fridge for a couple of hours they don't then tuen into a big sloppy splat.
However this is remedied by using egg in the mixture I find they never go wrong if I do that.

I have had the same problem with chick pea patties..i think chilling and hot oil is probably the answer and throw a bit of egg in too!

yes, I agree, chill them first so they are very solid, then put them in very hot fat.

Unchilled they just disintegrate!

They just need to crisp up and warm up in the oil really (as all ingredients are already cooked) so they don't need ages in the pan. Hopefully the hot fat will crisp the outside enough to enable you to turn them over!

Zippi, me too. I do the same with my falafel too or if I'm feeling lazy I bake them in a hot oven.

thanks everyone, will try chilling them and a little egg next time!! Have googled this no end and no where even mentions chilling the mixture first.....!

Will i get the same crispy result if i coat in egg and then grill them?

Thanks ladies, I am determined NOT to let these damn things get the better of me!!