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Salmon Fishcakes

' Salmon fishcakes , packed with lemon , capers and gherkins. Coated in crispy golden breadcrumbs. These fishcakes are easy to make with a tin of fresh salmon , some mash potato and a few other simple ingredients. You have to give these a go if you are a fish lover. ' 

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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

Method

  • 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.

  ' Serve with some creamy mash , a slice of lemon & Parsley sauce.... ' 

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