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fishcakes and parsley sauce

Salmon Fishcakes

Cowbridge Kitchen

When you think of Salmon you probably think it is a luxury, a dish reserved for the rich, and if you have ever had Fishcakes then have you ever tried Salmon fishcakes?

Homemade Salmon fishcakes are easy to make and inexpensive and taste delicious with some homemade tartar sauce.

In this recipe all we use is a tin of boneless pink salmon, some potato and seasoning to make these delicious Salmon Fishcakes.

These Fishcakes are great served with Parsley Sauce and Potato Gratin with a slice of lemon.


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This recipe takes about 1hr 40 minutes to make
1hr 10 mins Prep time
30 mins Cooking time
Cooking timer Time
Nutritional Facts
This is based on a 110g serving
2 fishcakes

Calories: 226
Protein: 12g
Fat: 11g
Carbohydrates: 19g
Fiber: 1.1g
Sugar: 1.1g
Nutritional information Nutrition
This recipe will serve 2 people Table for Two Servings
Tricky : This recipe is a bit tricky
Anybody can have a go at this recipe, but some experience and skill is needed. A novice will struggle with this recipe
Chefs hat Difficulty
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    Video may vary from this recipe

    How to make Fishcakes

    According to history the Fishcake originated in Chinese cuisine over 4,000 years ago. It is traditionally made with white fish such as Cod.

    In this recipe we are going to simplify the idea a little and use tinned Pink Salmon, which is great if you want to be sure of no bones in the Fishcakes.


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    serving tray Cuisine:Chinese
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    ingredients

    500 g Mash potato
    1 Tin or 250 g Pink Salmon
    1 large bunch of fresh coriander
    1 teaspoon of lemon grass paste
    2 teaspoons of Tartar Sauce
    100 g breadcrumbs
    100 g flour
    2 eggs
    splash of milk
    2 tablespoons Olive oil

    Cooking Instructions

    1. Get the salmon into a colander to drain in the sink .
    2. Put the mash potato into a large mixing bowl and mash up with your hands.
    3. Chop up the coriander and then mix in to the mash.
    4. Add the lemon grass paste & Tartar sauce to the mash and mix together.
    5. Mash up your salmon with a fork and then add to the potato and mix well.
    6. Once well mixed , on a floured board roll out and flatten in to fishcakes (about 1 inch deep x 4 inch diameter )
    7. Refrigerate for about an hour until set and cold.
    8. Fill up two flat containers , one with the breadcrumbs , one with flour. Mix the two eggs and milk into a third and set all three aside.
    9. Put enough olive oil into a pan to make a shallow pool, and get hot.
    10. Coat a fishcake in the flour mix , then into the egg mix and finally get it covered in the breadcrumbs.
    11. Shallow fry the fishcake on either side for about 10 minutes , until the breadcrumbs are golden brown.
    12. Do this for all fishcakes , then bake in the oven for 10 minutes, until cooked through.
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    Tips -
    Other ideas:
    ''You can freeze these Fishcakes for another day...''