Form each part into a ball and then flatten ... It's important, otherwise your mackerel fish cakes will fall apart in the pan as you fry them. Heat the olive oil in a skillet on medium high.

The world’s oldest penguin has celebrated her 37th birthday with a cake made of fish and ice. Humboldt penguin Spneb has ...

a category of Japanese fish cakes. Enjoyed for centuries, this processed food type boils, fries, or steams fish paste into a ...

Using floured hands form the mixture into flat cakes. Set up 3 bowls, one with flour, one with beaten egg, and the other with breadcrumbs. Coat each fish cake in flour. Dip it in egg and then coat ...

Use your fingers to flake in the cooked fish. Gather a ball of the mixture together in your hands and then flatten out to form a patty/cake shape. If you find the mixture is too sticky ...

Mash together your potatoes and fish. Add in the seasonings then the egg and panko. Mix well. Form into small patties, approximately 2-3 inches. Cover and refrigerate for 30 minutes or all day.

Heat the vegetable oil or olive oil in a non-stick frying pan. Form the fish mixture into small cakes about 6cm-8cm/2.5in-3in wide. Dredge the fishcakes in the flour to coat, shaking off the excess.

There's something of a chillibite (bhaji/pakora) about these spicy fish cakes. Coriander, fennel and cumin spice them up, along with garlic (of course) and chilli. This recipe uses gram flour ...

(Makes 4 to 6 fish cakes) Ingredients 1 cup shredded cooked snoek or other fish (no bones) 2 x 170 g cans shredded tuna in water, drained 1 onion, finely chopped 2 garlic cloves, finely chopped 4 ...