Salmon Fishcake Recipe

Name: Salmon Fishcakes Recipe
Prep time: 70 min
Cook time: 30 min
Total time: 100 min
Yield: 2
Cuisine: Chinese
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

Cowbridge Kitchen

About This Recipe

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. ...

History of Salmon Fishcakes
Originating from the need to utilize leftover fish, these cakes have roots in various cultures, particularly in coastal regions where salmon is abundant.

Traditionally, the preparation involved flaking cooked salmon and combining it with ingredients such as potatoes, breadcrumbs, and herbs, which not only enhanced the flavour but also helped bind the mixture together.

As the dish gained popularity, it adapted to local tastes and available ingredients, leading to variations that incorporated spices, vegetables, and different types of fish.

In the 19th century, with the rise of industrial fishing and canning, salmon fishcakes became more accessible to the general public, transitioning from a humble home-cooked meal to a staple in restaurants and cafes.

Today, they are celebrated not only for their delicious taste but also for their versatility, often served with a variety of sauces and sides, making them a popular dish.

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Serves: Two

Tricky

Cook in: 30 min

Prep: 1hr 10

Equipment:
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What are Salmon 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.

Using canned salmon for preparing salmon fishcakes is a practical and convenient option.

Tinned salmon not only saves time but also offers a rich source of protein and omega-3 fatty acids. This versatile ingredient can be easily mixed with breadcrumbs, herbs, and spices to create flavourful patties.

Additionally, the use of canned salmon ensures a consistent texture and taste, making it an ideal choice for both novice and experienced cooks alike.

How to make Salmon Fishcakes

Cuisine:Chinese

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Ingredients Nutrition Cost

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

Pescatarian*Contains eggNut free

Nutrition:
This is based on a 110g serving
2 fishcakes

Calories: 226
Protein: 18gHigh
Fat: 11g
Carbohydrates: 19gHigh
Fiber: 1.1g
Sugar: 1.1gLow

High proteinHigh CarbsLow sugar

Cost to make:
£3.48 / $4.14 (Est.)

*Prices may vary.

Cooking Instructions

Get the salmon into a colander to drain in the sink .
Put the mash potato into a large mixing bowl and mash up with your hands.
Chop up the coriander and then mix in to the mash.
Add the lemon grass paste & Tartar sauce to the mash and mix together.
Mash up your salmon with a fork and then add to the potato and mix well.

Once well mixed , on a floured board roll out and flatten in to fishcakes (about 1 inch deep x 4 inch diameter )
Refrigerate for about an hour until set and cold.
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.
Put enough olive oil into a pan to make a shallow pool, and get hot.
Coat a fishcake in the flour mix , then into the egg mix and finally get it covered in the breadcrumbs.
Shallow fry the fishcake on either side for about 10 minutes , until the breadcrumbs are golden brown.
Do this for all fishcakes , then bake in the oven for 10 minutes, until cooked through.

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Chefs Tips

You can freeze these Fishcakes for another day.

Variations

None

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