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Vegetable-Boochimgae Fish Cake
A fishcake (sometimes written as fish cake) is a food item similar to a croquette, consisting of filleted fish or other seafood with potato patty, sometimes coated in breadcrumbs or batter, and fried.
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 leftovers 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 ingredients such as smoked salmon and vegetables.
Fish cakes can be made by the combination of fish paste and surimi. The fish paste is usually a combination of salt, water, flour and egg. The combined product is then shaped and left to cool. They are then battered and breaded using a machine. Then, they are usually fried with oil at around 18 °C (356 °F) and should reach the internal temperature of 75 °C (167 °F). After the cooking process, they are frozen and packaged and are kept frozen until used.