how can i make my tuna fishcakes a little firmer. they are a little sloppy?

Question

Maybe i am using too much potato, just thrown all ingredients together without egg yolks? please can anyone help??

Answer 1

Do you drain your tuna? You should only be using 1 tsp-1tbsp of the liquid from the can. And you have to use the tuna packed in water, not oil.

Just combine tuna, breadcrumbs, and egg ... and salt & pepper to season .. and form into patties, brown in a pan.

I've never used potatoes ... maybe you should look up a hash brown recipe and see if they offer tips to keep tatos together?

Answer 2

Drain the tuna well. Pat them out on a piece of kitchen paper. You really do need a whole egg. Also keep your potato drier. Other than that, I am not sure. Cook them slow and long so that the insides are done too. That might help.

Answer 3

You`ce hit the nail on the head,when you mention egg-yolks;
or indeed whole egg-if possible.Mix the egg seperately first,then add to tuna mix,beating gradually,and use in the normal way.
If you have already made the fishcakes,and thet are breaking up,lower the heat,cook for a longer time,and use two fish slices when turnung over,Hope this helps!!
Bon appetit!!

Answer 4

make sure you use a floury type of potato,maris piper or king edwards.cook the potatoes the day before,when they have gone cold mix in the tuna and anything else you want to put in.if the mixture holds together and you can make the shapethen gently dab each side in flour,put in the fridge for about 1 hour,place on a greased non stick tray in the oven,when browned on top turn over and brown the other side.

Answer 5

Add some bread without the crust, the bread will soak up the moisture and the fishcakes will be firmer without drying them out.

Answer 6

Use whole eggs, but don't add all at once.... add in stages until you get the consistency you want.... Once you've formed the fishcakes put them in the fridge (covered) for an hour or more to firm them up before cooking them.

Answer 7

drain your tuna really well, egg white will bind as well as the yolks so that wont matter, i make meatloaf using only whites and it works fine, you could add a small amount of bread crumbs, it will help make it a little less soupy and bind it together better.........good luck

Answer 8

This is an excellent tried and tested recipe. You can substitute fresh tuna (or well drained tinned) for the white fish:
http://www.gourmet-food-revolution.com/fish-cake-recipe.html

Answer 9

drain tuna well add a little flour and an egg. patty them out as you would a hamburger and then roll then in a little four. this always works for me.

Answer 10

add some breadcrumbs, they will soak up water and firm your tuna cakes well. it will also add a lil flavor to the whole deal