So I had some garlic mashed potato kicking around in my fridge on Friday and suddenly had this urge to make something similar (because I could by no means remember what went into my granddad's fishcakes) to Koong-Koong's fishcakes. All I can recall vaguely is the smell and the texture of them.
He made damn fine fishcakes.
I assume that there was mashed potato in them. I bought a can of canned salmon and mixed it into the mash. I threw in some chopped up cabbage for vegetabley content. Then I proceeded to pan fry them.
This is when I knew that something was definitely amiss. The fishcakes pretty much fell apart.
So in my second batch of frying, I decided to do what seems to be the KEY to making recipes work out/taste like how granddad or grandma used to make them — add more oil.
I ended up coating the second batch of fishcakes in a little flour before SHALLOW frying them. They worked out better than the first batch. Much more solid.
But the taste still wasn't right.
Hmm.
Labels: gustation, Japan, nostalgia, Tokyo/Kanto
2 Comments:
hmm...you can try putting in a bit of flour or cornflour to bind it. or even an egg, although depending on the proportion of egg to everything else, this could end up making it more pancake-y fritter-y.
I'd err on the side of less egg rather than more egg.
Try: 1 egg for 4 or 3 cups of fish/potato mixture.
Or: 2 tsp cornflour for 2 cups of mixture. Make sure there's some liquid, e.g. from the salmon can so that the cornflour will dissolve.
I think an egg would've made it even more wet and squidgy. Definitely need to add more flour next time.
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