Salmon Cakes Collapsed - Help
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?
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.