Freezing Fishcakes

Our answer

Nigella's Salmon Fishcakes (from NIGELLA BITES) are made with mashed potatoes and tinned (canned) salmon and they should be suitable for freezing. Make sure that the mashed potatoes are dry and fluffy (preferably without any added milk or butter), as if the mash is too wet then the fishcakes can be difficult to handle and may become too soft when they are defrosted. It is possible to use the same weight (400g/14 ounces) of cold poached salmon fillets instead of tinned salmon, but not raw fish. You can use either red or pink tinned salmon, as you prefer.

We suggest open freezing the assembled fishcakes on baking sheets lined with baking parchment (parchment paper). Once solid, transfer the fishcakes to resealable containers and freeze for up to 3 months. Thaw the fishcakes overnight in the fridge before cooking and make sure that they are piping hot all the way through before serving. It may be possible to cook the fishcakes from frozen but as these are fat patties the cooking time and temperature would need to be adjusted and as we haven't been able to test this we are unable at the moment to give instructions.