What makes salmon fishcakes a good choice?
Choosing salmon fishcakes is a great way to enjoy nutritious oily fish in a family friendly format. The texture is soft on the inside with a lovely golden crust on the outside. You only need a few basic ingredients that are often already in the kitchen. This recipe is easy to follow and produces a consistent result every time.
Step by step: salmon fishcakes
Prepare the potatoes: Peel the potatoes and cut them into chunks. Place them in a saucepan of water and boil until they are soft. Drain the water and mash the potatoes until they are smooth. Allow the mash to cool slightly before moving to the next stage.
Cook the salmon: Place the salmon fillets in a pan and cook them until the fish is opaque and flakes easily. Remove the skin and any small bones from the fish. Flake the meat into small pieces using a fork. Keep the pieces uniform to ensure a good texture in the final mix.
Mix the ingredients: Combine the mashed potatoes and flaked fish in a large mixing bowl. Add the lemon zest, chopped parsley, salt, pepper and a beaten egg. Mix everything together thoroughly. Shape the mixture into eight round cakes and coat them lightly in breadcrumbs.
Fry the cakes: Heat the oil in a large frying pan over a medium heat. Place the cakes in the pan and fry for about four minutes on each side. They should be golden brown and heated all the way through. Serve the cakes immediately while they are hot and crispy.
The best tips for salmon fishcakes
Make sure the mashed potatoes are quite dry to prevent the salmon fishcakes from falling apart during cooking. You can achieve this by letting the steam escape from the boiled potatoes for a minute before mashing them. If you have time, chill the shaped cakes in the fridge for half an hour. This helps them stay firm when they hit the hot oil in the pan.
You can use tinned salmon if you want a faster version of this recipe. Just make sure to drain the liquid well and remove any skin or bones from the tin. Fresh herbs like dill or chives also work very well in place of parsley. If you like a bit of spice, add a small pinch of chilli flakes to the mixture. Always use a non stick pan to make the flipping process much easier.
Find more ideas here:
pasta with chicken and cream sauce,
plaice with hollandaise sauce or
mexican beef bake.
