1

votes

Help with a Fish Pattie Recipe!

Answered on August 19, 2014
Created July 20, 2011 at 5:34 PM

Hi! This fish pattie recipe is a staple in our house. I'm looking for something to replace as the binder - I never used the corn flakes but I usually use potato starch. It works well, but I'd like something a little healthier. Do you think that coconut flour or a nut flour would taste to weird with the fish? I appreciate any suggestions!!

77877f762c40637911396daa19b53094

(78467)

on July 21, 2011
at 10:50 PM

Glad to know that works... I wondered if the mayo went funky in the frying process.

77877f762c40637911396daa19b53094

(78467)

on July 21, 2011
at 10:49 PM

I thought about using chicharrones, too, but never did it...glad it works...so making them!

77877f762c40637911396daa19b53094

(78467)

on July 21, 2011
at 03:40 PM

A little parm and nuts sounds tasty; I'll have to try it! :-)

345c1755efe005edd162b770dc6fb821

(8767)

on July 21, 2011
at 01:08 PM

some chopped nuts like pine nuts add a good flavor and help bulk it up

345c1755efe005edd162b770dc6fb821

(8767)

on July 21, 2011
at 01:07 PM

I make tuna patties pretty much the same way, one-two eggs depending on # cans, no added other liquids, and if you have to dry it up, add herbs, maybe a bit of coconut flour will help/let sit to absorb. I also toss in parmesean cheese, this helps dry it up as well (small amts) I never use any other kind of binder, make sure you pack them tightly.

6120c989fd5b69f42a0834b69b87955b

(24553)

on July 21, 2011
at 08:35 AM

Just about the yummiest thing I ever ate was fish breaded in freshly grated coconut in Mexico. I could totally see that working.

3558d8feb56bc681144f87e67140f885

on July 21, 2011
at 08:13 AM

I wish i could find gluten free oats for a decent price here, sigh. Thanks for the suggestions!

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 20, 2011
at 09:07 PM

And you're welcome! Good luck. :)

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 20, 2011
at 09:06 PM

It works for me, but I guess it didn't work for Kent. I suggest you test the texture with your hands as you form the patties; if it needs more flour, then add it. If it needs more liquid, use one that you feel safe adding, like a squeeze of mustard or something. :)

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on July 20, 2011
at 09:00 PM

@sunshinestarr -- Not with the omega 6 PUFA. @ben -- I would think the lack of nutrients wouldn't be much of a problem given the quantity and the assumption the OP is eating an otherwise nutrient dense paleo diet.

Bee33f6da1beec1cf15e3e7003f0120d

(351)

on July 20, 2011
at 08:18 PM

Mashed sweet potato works well. Just make sure your flavors compliment it.

77877f762c40637911396daa19b53094

(78467)

on July 20, 2011
at 07:58 PM

If you get a chance, let us know how they turn out. :-)

07ca188c8dac3a17f629dd87198d2098

(7970)

on July 20, 2011
at 07:52 PM

I followed a salmon patty recipe that called for a similar amount of coconut flour/egg - I was disappointed with how crumbly and NOT bound together the result was.

07ca188c8dac3a17f629dd87198d2098

(7970)

on July 20, 2011
at 07:51 PM

(That is to say, if you care about such things as excess carbs. Which one may not, of course)

07ca188c8dac3a17f629dd87198d2098

(7970)

on July 20, 2011
at 07:50 PM

Arrowroot is very, very carby though. I haven't directly compared it to other forms of starch, but I looked up its nutritional information after using a lot to thicken up a sauce and realizing I didn't want *quite* that many carbs.

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 07:40 PM

I thought that almonds were anti-inflammatory?

132966e25fc0fea184ed0895f6d28ad4

(131)

on July 20, 2011
at 07:28 PM

Side note...i just googled that mackeral has the highest source of omega 3s per ounce so maybe a can of mackeral as well :)

A8d95f3744a7a0885894ee0731c9744c

(3761)

on July 20, 2011
at 07:00 PM

Potato starch is less likely to cause inflammation, but it's very empty as far as vitamin/mineral value.

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:50 PM

Ooh, I like this idea. Thanks!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:42 PM

How come you think it's healthier than nut flours? This is surprising to me. I agree, potato starch isn't the worst thing in the world, though!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:41 PM

Now here's an interesting idea! It's pretty watery, but to be honest, I've been using less and less potato starch and I can definitely see this working. Thanks!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:39 PM

This is tried and true? So maybe I'll get over my nervousness and give it a shot. Thank you!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:39 PM

I LOVE the idea of adding a can of sardines in there! I'm definitely going to start doing this. I'll have to try your LSA mix - if I can find the "L" and the "S" where I live. Thanks!!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:38 PM

lol! I was a bit nervous to try it. I hate experimenting with food!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:37 PM

Thanks! I don't live in the States and this might be very pricey if I find it. But I'll try it out if I can!

A8d95f3744a7a0885894ee0731c9744c

(3761)

on July 20, 2011
at 06:20 PM

Eh...I disagree. The taste of coconut in the background of dill, tuna and olive oil?? I'll pass.

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17 Answers

2
Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on July 20, 2011
at 06:32 PM

Potato starch seems fine to me. I think it's certainly healthier than nut flours and you already know it works so why not just use it?

Cab7e4ef73c5d7d7a77e1c3d7f5773a1

(7304)

on July 20, 2011
at 09:00 PM

@sunshinestarr -- Not with the omega 6 PUFA. @ben -- I would think the lack of nutrients wouldn't be much of a problem given the quantity and the assumption the OP is eating an otherwise nutrient dense paleo diet.

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 07:40 PM

I thought that almonds were anti-inflammatory?

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:42 PM

How come you think it's healthier than nut flours? This is surprising to me. I agree, potato starch isn't the worst thing in the world, though!

A8d95f3744a7a0885894ee0731c9744c

(3761)

on July 20, 2011
at 07:00 PM

Potato starch is less likely to cause inflammation, but it's very empty as far as vitamin/mineral value.

2
A8d95f3744a7a0885894ee0731c9744c

(3761)

on July 20, 2011
at 05:44 PM

Arrowroot powder might work. It's very flour-like in it's consistency; mixed with egg it's a pretty good binder.

Edit: It's also tasteless (IMO).

07ca188c8dac3a17f629dd87198d2098

(7970)

on July 20, 2011
at 07:51 PM

(That is to say, if you care about such things as excess carbs. Which one may not, of course)

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:37 PM

Thanks! I don't live in the States and this might be very pricey if I find it. But I'll try it out if I can!

07ca188c8dac3a17f629dd87198d2098

(7970)

on July 20, 2011
at 07:50 PM

Arrowroot is very, very carby though. I haven't directly compared it to other forms of starch, but I looked up its nutritional information after using a lot to thicken up a sauce and realizing I didn't want *quite* that many carbs.

1
Medium avatar

(19479)

on July 22, 2011
at 12:11 AM

I made these with coconut flour and egg as a binder. The rest was canned tuna, salmon, & sardine, coconut milk, herbs/spices, and, of course, habanero peppers...

help-with-a-fish-pattie-recipe!

(full recipe here)

1
B14dc4aa1ddefbec3bc09550428ee493

on July 21, 2011
at 08:31 AM

When I make crab cakes I use crushed up pork rinds in place of bread crumbs and that tastes great.

77877f762c40637911396daa19b53094

(78467)

on July 21, 2011
at 10:49 PM

I thought about using chicharrones, too, but never did it...glad it works...so making them!

1
20c518f9d33b0d04c7a19b8bb7487695

(195)

on July 20, 2011
at 10:08 PM

Coconut and nut flours don't have the starch that makes for a good binder. If you can eat oatmeal, ground finely it makes a great binder. If you want to be lower carb, extra egg yolks work well, as well as adding flax or chia seeds which thicken.

3558d8feb56bc681144f87e67140f885

on July 21, 2011
at 08:13 AM

I wish i could find gluten free oats for a decent price here, sigh. Thanks for the suggestions!

1
77877f762c40637911396daa19b53094

(78467)

on July 20, 2011
at 06:25 PM

Have you tried just omitting the binder? I make Sarah Fragoso's salmon cakes, which is a very similar recipe, but there's no binder (except eggs, I guess). The key is to form patties with your hands, place in heated oil in frying pan, then DON'T mess with it for a full 3 minutes before flipping. Tasty goodness.

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:41 PM

Now here's an interesting idea! It's pretty watery, but to be honest, I've been using less and less potato starch and I can definitely see this working. Thanks!

345c1755efe005edd162b770dc6fb821

(8767)

on July 21, 2011
at 01:07 PM

I make tuna patties pretty much the same way, one-two eggs depending on # cans, no added other liquids, and if you have to dry it up, add herbs, maybe a bit of coconut flour will help/let sit to absorb. I also toss in parmesean cheese, this helps dry it up as well (small amts) I never use any other kind of binder, make sure you pack them tightly.

77877f762c40637911396daa19b53094

(78467)

on July 21, 2011
at 03:40 PM

A little parm and nuts sounds tasty; I'll have to try it! :-)

345c1755efe005edd162b770dc6fb821

(8767)

on July 21, 2011
at 01:08 PM

some chopped nuts like pine nuts add a good flavor and help bulk it up

1
Ef9f83cb4e1826261a44c173f733789e

on July 20, 2011
at 05:39 PM

I think coconut products would taste fine. Try coconut flour or flakes.

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:38 PM

lol! I was a bit nervous to try it. I hate experimenting with food!

6120c989fd5b69f42a0834b69b87955b

(24553)

on July 21, 2011
at 08:35 AM

Just about the yummiest thing I ever ate was fish breaded in freshly grated coconut in Mexico. I could totally see that working.

A8d95f3744a7a0885894ee0731c9744c

(3761)

on July 20, 2011
at 06:20 PM

Eh...I disagree. The taste of coconut in the background of dill, tuna and olive oil?? I'll pass.

0
Fe6e37f8d4c49de1ecbc926c8900cd54

on July 22, 2011
at 05:19 PM

I tried out blended plantains in a shrimp cake recipe, and they turned out amazing. http://paleograd.blogspot.com/2011/05/bacon-wrapped-shrimp-cakes.html I'm sure it's pretty similar to using mashed potatoes, but plantains get really nice a spongy/fluffy when you fry them--very delicious.

0
82c73e1930be07842cc198ad3e175dd9

on July 22, 2011
at 05:01 PM

We usually grind our own almond meal in the food processor until it's fine, but not flour consistency, then add spices. Works great as a binder!

0
Medium avatar

(10611)

on July 22, 2011
at 01:30 PM

Lots of good ideas. I've been frying a lot of clams, which need breading of some kind for a fast hot sear. I usually use buckwheat meal, but after reading all this I might try some almond flour and see what happens.

0
68ea10d539cf45eaeb2a669117e4ec26

(0)

on July 22, 2011
at 12:10 PM

...nutritional yeast would be my first choice as a replacement. The taste (almost cheese-like) goes great with salmon (or any fish for that matter).

0
4e184df9c1ed38f61febc5d6cf031921

(5005)

on July 22, 2011
at 07:00 AM

I use potato.It is a very nutritious food - far from just empty calories

"Potatoes are rich in several micronutrients, especially vitamin C - eaten with its skin, a single mediumsized potato of 150 g provides nearly half the daily adult requirement (100 mg). The potato is a moderate source of iron, and its high vitamin C content promotes iron absorption. It is a good source of vitamins B1, B3 and B6 and minerals such as potassium, phosphorus and magnesium, and contains folate, pantothenic acid and riboflavin. Potatoes also contain dietary antioxidants, which may play a part in preventing diseases related to ageing, and dietary fibre, which benefits health."

It doesn't have the omega 6 content of nut flours. I have tried coconut flour but it didn't appeal to me. So - potato all the way!

0
B525b3e4b1d6f1cdceec943cdec6eb7d

(1680)

on July 21, 2011
at 10:47 PM

I put a bit of salmon in the food processor with a couple of tablespoons of mayo or mustard, and blend that into a paste. Then I add the rest of the salmon, though it gets cut into pieces instead of turned into paste. It's the paste that binds it all together, or so the recipe book said.

Got this idea from one of Mark Sisson's cookbooks.

77877f762c40637911396daa19b53094

(78467)

on July 21, 2011
at 10:50 PM

Glad to know that works... I wondered if the mayo went funky in the frying process.

0
11dff0119e8ca2babb4acf40a5ef6ac4

(233)

on July 20, 2011
at 07:58 PM

I make salmon patties and use leftover mashed potatoes as the binder. Or. I don't use a binder at all (although the onion and celery are more likely to fall out during cooking without one).

Bee33f6da1beec1cf15e3e7003f0120d

(351)

on July 20, 2011
at 08:18 PM

Mashed sweet potato works well. Just make sure your flavors compliment it.

0
28433f6899844ce63a2d1bde025bb05b

on July 20, 2011
at 06:46 PM

I like ground flax seeds (meal) in my crab and fish cakes. 2 tbsp per batch is usually enough. If you want a crisp coating try coconut flour.

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:50 PM

Ooh, I like this idea. Thanks!

0
74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 20, 2011
at 06:21 PM

Per each 3 oz tin of tuna, I use 1 tbs of coconut flour and one egg, so according to the recipe you linked, 2 tbs should suffice nicely. It does have a hint of coconut sweetness, but I think it complements the flavor of the fish, rather than detracting from it. :)

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 20, 2011
at 09:07 PM

And you're welcome! Good luck. :)

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:39 PM

This is tried and true? So maybe I'll get over my nervousness and give it a shot. Thank you!

07ca188c8dac3a17f629dd87198d2098

(7970)

on July 20, 2011
at 07:52 PM

I followed a salmon patty recipe that called for a similar amount of coconut flour/egg - I was disappointed with how crumbly and NOT bound together the result was.

74f5d2ff6567edd456d31dfb9b92af61

(5227)

on July 20, 2011
at 09:06 PM

It works for me, but I guess it didn't work for Kent. I suggest you test the texture with your hands as you form the patties; if it needs more flour, then add it. If it needs more liquid, use one that you feel safe adding, like a squeeze of mustard or something. :)

0
132966e25fc0fea184ed0895f6d28ad4

(131)

on July 20, 2011
at 06:07 PM

I used some LSA Mix - Linseed, Sunflower Kernel and Almond Mix. Gives a different texture to the patties as well :) All very paleo friendly. I aslo added a tin of sardines to mine to get some more Omega 3's my system!!!

3558d8feb56bc681144f87e67140f885

on July 20, 2011
at 06:39 PM

I LOVE the idea of adding a can of sardines in there! I'm definitely going to start doing this. I'll have to try your LSA mix - if I can find the "L" and the "S" where I live. Thanks!!

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