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Salmon Cakes Collapsed - Help

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I opened 2 large cans of pink salmon, added 2 large mashed potatoes, salt and pepper and tarragon, heated up the corn oil till very hot and my fish cakes just fried into a mush. There was some crispy bits but the cakes came away from them.

They formed into perfect cakes prior to frying so I do not think they were too wet. Should I have added breadcrumbs or matzoh meal? What went wrong?

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  1. Hmmm, most my salmon cake recipes call for either bread cumbs in the salmon mixture, or breading the cakes with the bread crumbs before frying. Did you any other binder, e.lg., mayonaisse or an egg? That would help as well.

    1 Reply
    1. re: lrostron

      I agree a binder would likely help. Also, I always let mine set up in the fridge for an hour or two. That would help to stop them from seperating.

    2. I think you're lacking liquid and binder.

      This started with a crab cake recipe and was adjusted - it’s still under adjustment. We bake it, but there's no reason for not frying.

      2 small tins salmon
      1 cup bread crumbs
      1 large egg
      1/4 cup mayonnaise
      1/2 teaspoon salt
      1/4 teaspoon pepper
      1/2 tsp dill weed
      1 teaspoon Worcestershire sauce
      1 teaspoon dry mustard
      1/2 tsp sweet paprika
      1 tbsp chopped parsley

      Drain the salmon and break it up incorporating the skin and bones unless your preferences are otherwise.
      Put the salmon, bread crumbs, eggs, mayonnaise and seasonings into a bowl and mix together.
      If the mixture is too dry, add a little more mayonnaise.
      Shape into cakes.
      Bake on a greased sheet at 375* for 20 minutes.

      1. You need to add a beaten egg to hold it all together.