Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog.She now has a book out calledHome Economic - how to eat like a king on a budget.
See more of Jane Ashley’s recipes
Jane Ashley
Jane Ashley persuaded her family to eat on a strict weekly budget, then turned her recipes into the popular Eat Not Spend blog.She now has a book out calledHome Economic - how to eat like a king on a budget.
See more of Jane Ashley’s recipes
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Ingredients
300g frozen peas
For the loaded skins
6-8 potatoes, 75g-100g each pricked all over with a fork
1 medium red onion, finely sliced
1 tsp olive oil
150g Basics mature cheddar cheese, grated
For the fish cakes
about 600g potatoes, peeled and cut into 2cm dice
3 frozen salmon fillets, defrosted
zest of 1 lime
1cm ginger, grated
1-2 tbsp chopped coriander
1 tbsp plain flour
3 tbsp vegetable oil
1 lime, cut into wedges or slices, to serve
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Preheat the oven to 200°C, fan 180°C, gas 6. Cook the potatoes for the loaded skins in the oven for about 50 minutes until soft when you squeeze them. You can start them off in a microwave to save time. Take them out, carefully slice each one in half, then let them cool a little.
Meanwhile, add the diced potatoes for the fishcakes to a pan of boiling water. Put the defrosted salmon in a steamer basket, or metal colander, and sit it directly over the pan to steam above the potatoes; put the pan lid on top of the fish. The fish will take about 10 minutes to cook, the potatoes about 15 minutes.
Remove the fish to a plate when it’s ready, and leave to cool. Drain the potatoes and mash them together with the lime zest, ginger, coriander and some seasoning. Peel the skin from the fish and break the salmon into chunky flakes, then mix gently into the mashed potato. Leave to cool a little.
For the loaded skins, soften the onion in the oil for 3-4 minutes in a pan. Carefully scoop most of the flesh out of the halved potatoes into a bowl, leaving a potato shell inside the skins. Mash the potato and stir in the onions, 100g cheese and some seasoning.
Put the potato skins on a baking tray, cut-side up, and bake for 5 minutes to dry out slightly. Remove from the oven and turn on the grill. Pile the filling into the potatoes and top with the remaining cheese.
Divide the fishcake mixture into 4, roll into balls, then flatten slightly. Dust them with flour then carefully shallow fry in the oil for 3-4 minutes each side. Don’t move them about too much or they will break up.
Grill the loaded skins for a few minutes until the cheese is melted and golden, and cook the peas. Serve the loaded skins and fishcakes with the peas and lime wedges or slices.
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It was also found that mixing of the ingredients at low speed (less than 100 rpm) in a dough mixer gave the best texture, higher speed and sharp blades leading to rubbery texture.
Mix the fish, mashed potato, parsley and egg together until well combined. (Mix together carefully so as not to break up the fish too much.) Season with salt and pepper. Shape the mixture into 8-12 patties, depending on how large you want them to be and set aside to chill in the fridge for one hour.
OVEN Fan 180°C / Electric 200°C / Gas 6 From chilled 18-20 minutes.From frozen 30-35 minutes Place on a baking tray on the middle shelf of a preheated oven for the time specified. Ensure product is thoroughly cooked and piping hot throughout. Do not reheat Not suitable for microwave cooking.
Eggs and cracker crumbs will help bind everything together below a drift of spice. Make sure to leave some time to chill the resulting patties in the refrigerator – the cold will help them set up so they don't fall apart in the sauté pan.
Then you can scoop the cakes and put them on a sheet pan to cool down in the fridge once again. The cooler temperature of the mix will help everything stick together better when the patties are pan-fried, crisping them up nicely.
Put the oil into a frying pan on a medium heat. Quickly add the fish cakes and fry for about 5 minutes on each side to cook them through. You'll know when they're ready because they will smell gorgeous and they will be a lovely golden brown.
They can be cooked straight out of the freezer, without adding any fuss or hours to the cooking time. In fact, with our tips and tutorials, you can enjoy salmon burgers from freezer to table in 20 minutes flat.
The best side dishes to serve with fish cakes are tartar sauce, potato wedges, guacamole, coleslaw, green salad, roasted vegetables, mashed sweet potatoes, steamed vegetables, Spanish rice, corn on the cob, potato salad, garlic bread, grilled vegetables skewers, cucumber salad, garlic aioli, and cornbread.
If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.
This processed roll is primarily made of frozen surimi (processed, pureed whitefish), while the pink swirl comes from food coloring. Invented in the 1800s and prepared by slicing and steaming, narutomaki has a history of gracing traditional noodle soups, such as ramen and soba.
In both China and Japan surimi (a paste made from fish or meat) was used to make fishcakes and fish balls. It was often made using the fish that couldn't be sold either whole or as fillets and so would have gone to waste otherwise. Fishcakes are an excellent way of using up left over mashed potato.
Use a baking sheet or parchment paper: This will prevent the fish from sticking to the pan and make for easy cleanup. Add moisture to the pan: This will help to keep the fish moist. You can add a little water, wine, or broth to the pan, or you can wrap the fish in parchment paper or aluminum foil.
Why does my cake have a gummy streak in the center? Developing too much of the flour's gluten can make the cake rise beautifully in the oven, but sink as soon as you pull it out. The sinking part is what makes the dense and gluey streaks. This can be result of over-creaming the eggs, butter and sugar.
You are almost certainly either overbeating the eggs, or knocking the air out of the mix when you fold the flour in. Over mixing cake batter can result in a heavy, closed rubbery texture.
Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).
If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.
Introduction: My name is Terence Hammes MD, I am a inexpensive, energetic, jolly, faithful, cheerful, proud, rich person who loves writing and wants to share my knowledge and understanding with you.
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Prep time: 15 mins
