[Peril]

Used this a few times - pretty good and easy.

 

[YakAtak]

Cheers Dave, love thai fish cakes, yummy

 

[RedPhoenix]

Unfortunately, due to the change in ownership of this web site and the lack of response by the owners to my requests to remove my email address from all administrative-level notifications and functionality, I have decided to remove my posts on AKFF. Thank you for the great times, the fantastic learning experiences and the many many fish. If you are desperate for the old content of this particular post, it is available below base64 encoded and bzip2 compressed.

Red.

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[RedPhoenix]

Unfortunately, due to the change in ownership of this web site and the lack of response by the owners to my requests to remove my email address from all administrative-level notifications and functionality, I have decided to remove my posts on AKFF. Thank you for the great times, the fantastic learning experiences and the many many fish. If you are desperate for the old content of this particular post, it is available below base64 encoded and bzip2 compressed.

Red.

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[Squidder]

I will vouch for the tastiness of those fish cakes (Red brought some along to volleyball last wednesday night )

I also gave them a crack last weekend - the housewarming party revellers took to them with gusto

Great recipe Dave, cheers mate :wink:

 

[PoddyMullet]

Never done it, but I want to try it.... I meantputting a yolk in the cakes, if ya make em a bit bigger you can add a shellfish center (obviously taken out of shell). Mussels or scallops down south maybe? Possibly something to impress the dinner guests with a twist. Or ya could really add a twist and leave it in the shell!!

 

[outriggerbev]

there's a little cafe in Brunswick that my wife and the woman accross the road go into every time we go within 20klms of the place just to get thier thai fishcakes.They say they're better than sex!my wife and I have a deal going that if I bring her home her favourite(flathead ) from fishing that constitutes one "throw the leg over "sesh that night-so I was thinking that maybe I would do well to combine the two( thai fish cakes made with flathead)and things might get very steamy-i'd better keep them away from the neighbour thou!!bev

 

[FHM]

Once the fish minced then add flavours to it, you wouldn't know what kind of fish it is. I haven't tried redfin before, this might try.

 

[Davey G]

this recipe has GOOOONE. has anobody still got it?

 

[reverend1]

Looking at them i would love to give it a crack as well, but no instructions

 

[RedPhoenix]

Unfortunately, due to the change in ownership of this web site and the lack of response by the owners to my requests to remove my email address from all administrative-level notifications and functionality, I have decided to remove my posts on AKFF. Thank you for the great times, the fantastic learning experiences and the many many fish. If you are desperate for the old content of this particular post, it is available below base64 encoded and bzip2 compressed.

Red.

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[sbd]

Here's a variant worth testing... Make your fishcakes however you do (the method above works fine), and vacuum seal in suitable batches (eg 8 fishcakes). You can freeze them like this for up to 3 months. When ready to eat, leave in the vacuum bags (still sealed) & poach in fast simmering water for 6 mins if still frozen or 4 mins if thawed. Works really well, & changes the taste to a "fresher" result compared to the traditional frying method. Much easier on washing up as well.

 

[keza]

Do you need to seal them in a special plastic ?
Most plastics give off some nasty chemicals when heated. I haven't looked at the vacuum seal plastic but maybe it is ok to heat.

 

[sbd]

Do you need to seal them in a special plastic ?
Most plastics give off some nasty chemicals when heated. I haven't looked at the vacuum seal plastic but maybe it is ok to heat.

Certainly the Sunbeam Foodsaver bags are OK & designed to be used like this, can't vouch for Ebay Wonderbags (etc) though. Obviously the heating must be done in water, they'll make a mess under the grill.

The technical term for cook-in-bag is sous vide, a technique that's rising in popularity on the sharp end of professional cookery.

 

[paulb]

Sounds good - I've always hated using the amount of oil needed for deep frying.