Simple Salmon Fish Cakes - Fiver Feeds

Simple Salmon Fish Cakes

Making your own fish cakes has one main advantage: You know exactly what’s going in them. When you put in salmon, you know you’ve got a salmon fish cake! Not only does this make you feel a little better, but they taste miles better too and can often be cheaper than pre-made package fish cakes.

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Simple Salmon Fish Cakes

Prep Time:

2hr 10mins

Serving:

Serves 4 People

Cost:

£0.88 per Person

Difficulty:

Easy

  • Ingredients

    500g Potatoes Cut into Cubes
    200g Salmon Fillet
    1 Small Handful Parsley Chopped Roughly
    Half a Red Chilli Chopped
    1 Egg Beaten
    1 Lemon
    1tbsp Plain Flour
    Salt
    Black Pepper

How to Cook

1. First of all you need to make the mash so to do this, get a large pan of salted water to the boil and then throw in your potatoes.

2. When your potatoes are around half way through the cooking time (around 8 minutes) place a colander over the pan of potatoes and place in your salmon with a little olive oil, salt and pepper and chilli if using. You could of course mix this up with crushed garlic, a combination of herbs, spices or anything else you’ve got lying around or fancy giving a go.

3. Cook for a further 8 or so minutes until the salmon is cooked through and flakes when pressed.

4. Remove the salmon to a bowl and then drain your potatoes. Throw your parsley into the potato and get mashing. Unlike mash, you don’t need to add any butter, cream or milk to your pan. Just mash away.

5. If the salmon had skin on, remove and then flake using the back of a fork.

6. Add the salmon to the mash along with the flour and egg and give it all a good mix.

7. Shape the mixture into around 8 patties and place on a plate in the fridge for a good hour or so.

8. When you’re ready, place a large frying pan over a medium heat with a little oil and when smoking hot, add your fish cakes and fry for around 3 minutes on either side. Remember everything is cooked, you’re just looking to get a nice crunchy outside.

9. As soon as they leave the pan, squeeze over the lemon juice and serve up with a fresh salad in summer or some steamed vegetables in winter.



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