Fishcake

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A fishcake (sometimes written as fish cake) is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden. They can also frequently be oven-baked. Asian-style fishcakes usually contain fish with salt, water, starch, and egg. They can include a combination of fish paste and surimi. European-style fishcakes are similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter. Fishcakes as defined in The Oxford Dictionary of Food and Nutrition are chopped or minced fish mixed with potato, egg and flour with seasonings of onions, peppers and sometimes herbs. The fishcake has been seen as a way of using up leftover food that might otherwise be thrown away. In Mrs Beeton's 19th-century publication Book of Household Management, her recipe for fishcakes calls for "leftover fish" and "cold potatoes". More modern recipes have added to the dish, suggesting such ingredients as smoked salmon and vegetables.