Make salmon go further with these best-ever salmon fish cakes. Combine salmon fillets with potato, herbs and sauces, and golden fishcakes are moments away.
- 450 g floury potatoes, cut into chunks
- 350 g salmon (about 3 fillets)
- 2 tsp tomato sauce
- 1 tsp English mustard
- zest of ½ lemon, plus wedges to serve
- 1 heaped tbsp chopped parsley
- 1 heaped tbsp chopped dill
- 3 tbsp plain flour
- 1 egg, beaten
- 100 g dried breadcrumbs
- 4 tbsp sunflower oil
- Fresh garden salad, to serve (optional)
- Heat the grill. Place the potatoes in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Drain and leave to steam-dry, then mash. Meanwhile, season the salmon and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
- Mix the potato, tomato sauce, mustard, zest, herbs and some seasoning. Lightly mix in the salmon, taking care not to break it up too much. Shape into 4 large fish cakes.
- Put the flour, egg and breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs. Heat the oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through. Serve with salad and lemon wedges.
Make them into burgers:
Make and fry the salmon fish cakes as above. Meanwhile mix 4 tbsp Greek yogurt with 1 tbsp capers, 1 finely chopped shallot and a good squeeze lemon juice. Split 4 wholemeal baps and divide a good handful rocket between them. Thinly slice 1 large gherkin and divide between the buns, then add a hot salmon fish cake and a dollop of the caper yogurt to each.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.1 g|
|Total carbohydrates||34.8 g|
|- Sugars||2.9 g|
|Dietary fibre||3.8 g|