Form into 8 patties; each about 1/2 inch thick. Add 1/2 cup of bread crumbs. green onions, egg, flour, cans salmon, green fish cakes, Dijon . quinoa salad with feta, fennel and blueberries, lemon butter salmon with potatoes and asparagus, Greek Yogurt Blueberry Muffins (Low Sugar Recipe), Easy Magic Lemon Pudding (5 ingredients, no eggs), The BEST Crispy Halloumi Fries (+ Air Fryer Option), The very best crustless quiche (impossible quiche! 1. You could definitely make these for a dinner party starter if you wanted to. Cook in boiling water, about 20 minutes until cooked, easily poked in with a sharp knife. As for serving I serve mine with peas and grilled tomatoes. You just might find they need a little extra frying time to ensure they are hot all the way through. The mixture is moist so just roll them in panko crumbs, hold them in your hands and gently rotate the ball to press the crumbs on, then drop into the pan and flatten gently with a spatula. 2 Cover with foil and bake at 350F for about 20 minutes, or until the salmon just turns opaque and flakes apart when pressed. Method. I quartered the quantities, and made them into minis. Bring back to the boil and cook for 10-15 minutes until soft. Hi Eb, this recipe looks amazing! Add the mashed potato, chopped parsley, mustard, lemon, salt and pepper. I love your version of fish cakes all classic flavors! These sound really delicious and similar to something my mom used to make as well. Once cooked remove and drain on absorbent kitchen paper. Method. Heat a little oil in a frying pan. Especially since they use just 5 main ingredients and can easily be whipped up in under half an hour! Fish cakes are one of those dishes, just like fish pie, that grab my attention on a menu. I just have to convince the kids to eat itbut never mind, more for us as my husband declared. Form the salmon mixture into -cup 'cakes'. Typically theyre Thai fish cakes. Preheat your oven to 120C / 100C fan / gas mark / 250F. The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. A delicious way to make the most of leftover salmon and mash, this fish cakes recipe from Andy Waters' will resonate with both children and adults, and takes just half an hour to prepare. STEP 2. No problems..we serve with drizzle of lemon ans a small squirt of sirarcha chilliYUMMO, we have a family recipe like this passed down from my mums family, but its using tinned pilchards in tomato sauce instead of fresh salmon, because when my mum was growing up they would not have afforded fresh salmon! No difference. Flake the salmon and combine with the sweet potato, herbs and seasoning. I love the idea of adding garlic chives and good tip about the potatoes! Place the mashed potato in a bowl. Please read my disclosure for more info. Dec 5, 2021 - Easy Salmon Fishcakes make a quick and healthy dinner with loads of flavour, made with fresh coriander, dijon and spring onions. Dont be tempted to keep moving them around. I am so glad it was much better the second time around!! Turn the mixture onto a floured surface, flatten out to a thickness of 2.5cm. I think smoked fish would work especially well. This is recipe is just as delicious made with tinned tuna, or you could swap the regular potatoes for a few sweet potatoes. Cook the potatoes and sweet potatoes in boiling water for 20 minutes. Just freeze between layers of baking paper in a storage container with a lid after adding the breadcrumbs. Easy Baked Salmon Cakes Vibrantly g-Free. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon . (In fact, you can probably reheat from frozen, but Ive never tried this, so I am not 100% sure but worth a try!) Heat your vegetable oil in a large frypan and add the butter when it foams carefully add your fish cakes and cook on one side until golden brown. Hi Laura! Using wholemeal flour still gives them a little bit of crunch, but means they are a whole lot quicker, easier and less messy to make than their breadcrumbed cousins!! To make the fish cakes, steam the potatoes for 30 minutes or until tender. Use kitchen paper to scrape off the skins. Add the vinegar and cook until evaporated. Absolutely! Hi Amanda, I am sorry to hear that you are struggling to get your fishcakes to retain their shape and I am a little stumped as that has never happened to me. Dust in flour. Mix well, then form into 8 cakes with your hands. Actually yes, you can. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil. Your fishcakes look so delicious! Your email address will not be published. I so agree I like the breadcrumbed ones, but it is a lot of faff and these are soooo much easier and just as tasty! When I was little we had these fishcakes with baked beans and these days thats how my kids like them too! Fry salmon cakes over medium heat for about 3 minutes or until golden brown and crisp. Thank you for sharing with #CookBlogShare x, Thanks, Kirsty they really are very yummyand so easy! Have fun! So pleased you liked them, Debbie, and thank you so much for taking the time to let me know. But hey, as your hubby so rightly said all the more for you!! Bring back to the boil and cook for 10-15 minutes until soft. Simply freeze them between layers of baking paper in a Tupperware. Stir thoroughly making sure the mixture retains its coarse texture. Place the salmon fillets on a baking tray and add salt, lemon juice, and a smear of butter. Preheat oven to 425 degrees. Flip over and repeat on the other side. These are nothing fancy, but are full of delicately flavoured salmon and fresh, subtle flavours. Place them onto the floured plate, dusting your hands and the top of each fish cake lightly with flour as you go. Oooh I will be interested to hear how it goes. Serve with lemon wedges and a green salad. I do miss a good old fashion salmon cake and yours fits the bill perfectly. Thank you. 5. In fact, I think its well worth your while actually creating some leftovers! Save the leftover fish and mash in the fridge overnight. Cover with foil and . What type are you using? Put the fish in a bowl with the egg, mayonnaise, lemon juice, onion, garlic powder, dill, salt and pepper. Pile any remaining salt mixture on top of the fillet. Finally, using a cup measuring cup, scoop patties onto a parchment-lined baking sheet and bake at . Sprinkle in coconut flour, cumin, coriander and sea salt. Salmon farming in Norway a model for sustainability? Method: . If your fish cakes are really soft, pop the bowl into the fridge for a bit, but I usually don't find it necessary. Fry the cakes in batches for 4-5 minutes on each side, or until cooked through. Add a generous grinding of salt and pepper and mix well. Add the sauted peppers and onions to the mixing bowl and mix well. Place the prepared fishcakes on a plate, while you make the rest. Easy Salmon Patties (aka Salmon Cakes!) Hooray! Mix together the ingredients for the tartar sauce. Break salmon into smaller pieces; flake with a fork. Place the prepared fishcakes on a plate, while you make the rest. Season to taste with pepper. But someone please, tell me the secret, why my fishcakes are always melted and flat? Thank you so much for reporting back. Boil the potatoes for 10-12 mins until soft. Hi, do you think it would be ok to make these in the morning (apart from the frying) keep them in the fridge and then fry when family arrive? Now the fish cakes are easier to shape and they hold together well while cooking. Posts may contain affiliate links. Salmon is my hubbys favourite, cant wait to try them! Mix with the salmon in the bowl and season really well (that's the key to decent fish cakes). I was only saying to Miss GF the other day that when I was little, fresh salmon was not really very available and we used to share a tin between 5! A Couple Cooks. 3. (Though I must admit, this is better with the salad option, Im yet to come up with a wine match that really goes with baked beans!). This site uses Akismet to reduce spam. Add green onions, egg, panko breadcrumbs, fish sauce, mayonnaise, sweet thai chili, ginger, garlic and flaked salmon to a large bowl. Test your plating skills and try creating an underwater scene using the vegetables. Eb x. Fingers crossed it works out better this time! The recipe is superb..I absolutely loved the taste, used oregano instead of parsley (I haven`t got any left) and added a tiny bit of diced onion. Preheat your oven to 200C (180C Fan). Required fields are marked *. Drain and stand for 5 minutes to dry out and then mash. Are you following the recipe exactly? The salmon dinner you make one night also works as leftovers for a tasty lunch the next dayTikTok salmon rice bowl anyone? Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. STEP 3. Gather the offcuts and use to make more cakes. Dip the salmon patties into beaten egg, using a brush to coat them evenly. I am wondering if it could be down to the type of potato you are using? Love the idea of serving these with peas and grilled tomatoeswe sometimes have ours with vegetables too, usually peas, sweetcorn and carrotsor maybe some broccoli. Use a microplane to finely grate the lemon zest, then add it to the bowl along with the flour. Step 4. Put the finished fishcakes on a plate in the warm oven to keep warm while you make the rest. The fish cakes will turn a golden brown. Add a little oil to a hot pan, then add the onion. They freeze really well. Or why not subscribe to myblog and get delicious, stress free recipes straight to your inbox every week? Add the mashed (or grated potato), the diced spring onions, the nicely cut coriander, lemon zest, tsp salt and finally some black pepper. The crunchy, the crisp edges and big bite. Cook in a frying pan, pre-heated with olive oil, for 5 minutes each side. Add the peas for the last few minutes. Add the lemon zest, spring onions, dill and the hot-smoked salmon. Then coat in breadcrumbs. Hello, I have a side of salmon out of the freezer ready for tea tonight. Place on a high heat and bring to the boil. Cook up some lovely fish with mashed potatoes and veg for dinner the day before you plan to make these Easy Salmon Fishcakes and make sure you make more fish and mash than you need on that day. More Salmon: Baked Salmon Broiled Salmon Grilled Salmon Poached Salmon Salmon Burgers Salmon Cakes Smoked Salmon. Smoked fish would work brilliantly, or even canned/tinned tuna. Mix the fishcake ingredients in a large bowl, Turn the mixture onto a floured surface, flatten out to a thickness of 2.5cm. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. I do hope you get a chance to visit an English pub some day! Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) if you're going to cook quickly. Drain and leave to steam-dry, then mash. Directions. Sorry not to be more help. Place the egg and breadcrumbs in separate bowls. Carefully invert onto the lined baking sheet. Serve with the Sweet Chili Dipping Sauce on the side or drizzle over the fish cakes. When you're all done, put the butter and oil in a large frying pan, heat till it begins to fizzle and then fry the fishcakes on each side until the crusts are golden, and speckled brown in parts, and the . You had me at no messy bowlsbut, being a panko addict, Ill probably still be creating a bit of a mess. Reserve the milk. Put the seasoned flour, eggs and breadcrumbs into separate flat . However, feel free to use something else ordinary breadcrumbs, crushed crackers, pretzels, cornflakes, tortilla chips or even potato chips!Its also easy to make this meal gluten free by using either gluten free breadcrumbs or one of the above options but of course choose a gluten free version. Flake the fish into the mash, season and stir in the lemon zest and most of the dill. Grate one half of the red onion. Serve with peas. Heat oil on a medium in a pan and once hot drop the Salmon Fish Cakes and cook until crisp on one side. Fish cakes! Serve immediately. Heat the oil in a medium frying pan, on medium heat. Hi and welcome to Easy Peasy Foodie! Defrost in the fridge and reheat as above. Then place it in a baking dish. Gorgeous! Into separate lipped bowls, put some plain flour, 1 lightly beaten medium egg and 75g (3oz) dried breadcrumbs. Repeat with the rest of the fishcakes, adding a little more oil and . Peel off the skins and throw them away, then flake the fish and add it to the mashed potato. Add some mayonnaise to the mixture to help bind it together. Peel the potatoes and mash them. Flipping carefully half way. FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST AND YOUTUBE. Heat up 3 tablespoons of oil in a large non-stick frying pan for 1 minute and then pop 3 or 4 fishcakes into the pan. In a large bowl, combine scallions, breadcrumbs, and parsley. Use your hands to 'slap' the mixture against the side of the bowl. Once the water is boiling, carefully add the potatoes, bring back to the boil, then turn the heat down to medium and simmer gently for around 10 minutes, or until cooked through, adding the peas for the last 2 minutes. Season with black pepper and shape into eight patties. Directions. Let cool completely; pat dry with paper towels. Want your fishcakes to have a bit of a kick to them? Dust the cakes in flour. Bake for 20 minutes until crisp and golden brown. Place 1 cup of the salmon mixture in a food processor and blend until finely chopped. Very tasty. Flake the chilled salmon into a large bowl. Mix the fish, oatcake crumbs, beaten egg and herbs (plus optional ingredients) into a bowl before shaping the mixture into patties & rolling in the flour. Add the spinach, peas, sweet corn and egg, leaving a little of the egg for later and mix well. Heat the olive oil over medium heat in a large 12-inch nonstick skillet, for about 3 minutes. She has been making these fishcakes for decades and, although Ive adapted her recipe slightly, the key time-saving principle remains the same instead of using a combination of flour, egg and breadcrumbs to coat the fishcakes, I just use a little wholemeal flour. Remove the chilled fishcake mixture from the fridge and carefully shape into four smooth patties. Place a large frying pan on a medium heat and add 1 tablespoon of olive oil. Required fields are marked *. Heat a medium skillet over medium heat. By: Rattan Direct, These fantastic sugar and spice donut holes are perfect for passing around when youre cooking for groups and/or planning long trips in (). Coat each patty . Or use a simple store-bought coleslaw. ), 6-ingredient gooey Swedish chocolate cake (kladdkaka), Halloumi Kebabs With Chorizo, Tomatoes And Honey Lime Dressing, Sausage, butternut squash & kale gnocchi bake, 30-Minute Instant Pot Tomato Soup (With Stovetop Version!). Coat with some more breadcrumbs and brush with the melted butter. And youre right Thai fish cakes while delicious are totally different! Gather the offcuts and use to make more cakes, Coat with some more breadcrumbs and brush with the melted butter, Place the cakes onto a slightly greased baking tray and cook for 8 minutes in the oven, turning halfway through the cooking time, Cut the pak choi in half lengthways. Using your hands, mix well to ensure spices are well incorporated. parmesan), (roughly) I used Japanese panko, but any work. Shape . Flake the salmon into the bowl with the potato, then add the lemon zest, mustard, fresh herbs, cheese, chili flakes, and mayonnaise. Discard skin, flake salmon with forks, remove any bones, and cool to room temp. Add the herbs, horseradish, spring onions and lemon zest, setting aside a little zest to garnish. They arent posh, but theyre a delicious quick and easy pantry meal full of subtle flavours. Set the working surface for shaping the salmon fishcakes. Set aside and let it cool. Sprinkle a little flour over a clean work surface and onto a large plate. Thanks, Helen! I know its a dilemma I do love panko breadcrumbs, and these do taste good with that crispy breadcrumb coatingbut on a busy weeknight I just havent got the time or the energy for all that faffing aboutand using wholemeal flour as the coating works surprisingly welladmittedly not quite as crunchy as the panko breadcrumbs, but not bad! Meanwhile. Hope youre having a great weekend! The only thing is, in recent years fish cakes on menus are usually fancy. They are super yummy and so easy! Youll have to experiment a little with how much, but maybe try a couple of tablespoons in the first instance and go from there. Turn and cook the other side to the same golden crunchy texture. Now, in a large frying pan, heat the oil and butter over a high heat and, when it is really hot, add half the fishcakes to the pan, then turn the heat down to medium and give them 4 minutes' shallow frying on each side. Instructions. Add the mash to the bowl, then mix together until really well combined. Shape the fishcake mix into 12 balls. The simple answer is no. I love the idea of using up leftover salmon to make thesethis will be happening very soon because salmon is on the menu for Friday! So Im excited to have something new to try! You could even use tinned fish (which would probably be cheaper!). Could these be frozen? Take the chilled salmon out from the fridge, crumble the fish in small chunks, and add them to the mixing bowl. Actually i still like tinned salmon perhaps because i have it very rarely. Simply fry and cool the fishcakes. Thats lovely! Remove the fish from the water and dry well with kitchen paper, then break into large flakes, season and gently mix into the potato. Do let me know how it goes, if you try themand what your hubby thinks!! Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well. Add 1 Tbsp olive oil, 1 Tbsp butter and finely diced onion and bell pepper. Remove from oven, cover with foil and rest ten minutes. These fish cakes freeze really well. Actually, I have my mum to thank for this recipe. They look great and so good for me as we have a family member with a serious egg allergy. When the salmon is cool flake with a fork and set aside. Im the same way about salmon usually just end up baking or grilling it with salt, pepper and lemon. Gently mix just until combined. One by one, dip the fishcakes into the beaten egg and then into the matzo meal, sprinkling and dredging over as you go to help coat them. My favourite wine match with these fishcakes is a crisp Sauvignon Blanc from the Loire Valley in France, or else one from Chile or New Zealand. Eb x, Oh yummy! But I prefer mine served with a little green salad dressed with a crisp lemony dressingnot only does this taste great, but it also looks pretty smart too! Eb x. Hi Eb, I do enjoy a nice fish cake but what puts me off making them is the faffing with egg and breadcrumbs, so this recipe sounds pretty perfect to me. Put the salmon, potato, spring onion and tomato puree into a bowl. Mix together well and shape into 6 fish cakes. Fishcakes freeze brilliantly. Thanks Marissa. Eb x. Mix in the chopped parsley. Mums original recipe used tinned salmon and dried parsley, but I think they taste much nicer with fresh salmon and fresh parsley a little more work and a little more expense, granted, but well worth it I assure you, especially since this is such a simple and fairly frugal recipe anyway. Wrap the potatoes in paper towels and microwave for 7 minutes. Learn how your comment data is processed. In turn, dip each cake in the flour . Cover in breadcrumbs and then place to one side whilst you do the rest. 1 pinch salt and freshly ground black pepper; 200 g smoked salmon, cut into pieces; Defrost in the fridge and cook for an extra 5 minutes or so to ensure a golden, crispy coating. Shape on a plate into a 20cm round and press three-quarters of the breadcrumbs into the top and sides. I used salmon but any fish would work. Try cod, smoked fish, or even tinned fish such as tuna which would make this a great economical pantry meal. Step 6. Then drain on crumpled greaseproof paper and keep warm. Flake it well with a fork into tiny pieces. Season with salt and pepper. Dip each cake in flour, egg, and breadcrumbs thoroughly coating . When ready to eat, defrost in separate layers then cook as from fresh. In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together. Heat the oil (1kcal spray oil or 1 tsp of oil per fish cake) in a frying pan and fry the fishcakes until golden-brown on both sides (about 3 minutes on each side) Serve with . For this quantity I suggest 1 egg (lightly whisked) and 100g (3. Line a baking tray with greaseproof paper. 3 Boil the potatoes in salted water until tender. Join our Great British Chefs Cookbook Club. These are delicious and I order them in a heartbeat, but whatever happened to plain old fish cakes just fish and potato with a few flavourings and a lovely crispy exterior? Yum! I have been making these for years and they always come out exactly like the pictures. Pinning to try them! Hi there, glad you like the recipe! 1 Firstly, have all your ingredients ready, drain off the cans of salmon, potato and peas. * % Daily Values are based on a 2000 calorie diet. Do let me know how you get on if you try them Eb x. Hi Eb, I finally got around to making these fishcakes yesterday and they were a hit! Tip into a large bowl. Crack in the egg and season with a tiny pinch of pepper. Drizzle in fish sauce and mix to combine. Dijon mustard, melted butter, ground black pepper, mayonnaise and 14 more. Yes, you can! When you want to eat them, defrost in separate layers and cook as you would from fresh. Coat the fishcakes first in flour, then egg, then crumb. This is gonna smell and look delicious. Eb . Eb , Your email address will not be published. Fry the fishcakes in half an inch of sizzling oil, until golden brown all over. Simply put the cooked and cooled salmon fishcakes in a lidded container, separating layers with greaseproof paper, and place in the freezer, where they will keep for up to 1 month. Place on a plate or baking tray ready to cook. Meanwhile, put the salmon in a microwavable dish with 100ml milk, then cover with plastic wrap and microwave for 2 minutes or until just cooked (a thicker piece of fish might need a minute or 2 longer). 2. Drain and mash. But if thats just not quite enough for you, feel free to increase the quantity of fish. Submerge in boiling salted water for 3 minutes and then drain, Whisk together the lemon juice, soy sauce and olive oil and combine with the steamed greens, Once the starfish cakes are cooked through, serve immediately on a bed of the steamed greens. Combine the mash, salmon, lemon zest and juice, spring onions, parsley and Parmesan. Great to hear, Dan hope you enjoy them! Happy Easter, Helen , Hi Izzy. STEP 2. Cant believe the kids wont eat it thoughwhats not to like about a fishcake??? In a large bowl, combine salmon, green onion, chili, garlic, ginger, and red bell pepper and, using your hands, mix well to combine. These are easy to make and yummy. Drain the salmon and mix with the cold potato along with the parsley leaves. Top and tail the green beans and remove any large stems from the kale. Use a knife to finely mince the salmon fillets. Yes, these can be frozen. Eb . STEP 2. Shape into patties, you will get about 6 large or 8 medium patties from this. Mix well. Add the white pepper, makrut lime leaves, egg, fish sauce, cornflour and sugar. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide. Thats really all they need. Eb x, I have been making fish cakes for years. Made these fishcakes last nigh , delicious , very tasty , just perfect!! Never made fishcakes before but would love to try this recipe now that Ive seen it. I think these are delicious with salmon, but any fish works. Boil the potatoes in salted water until tender. Flake the salmon into the potatoes, add the parsley and lemon zest and season with salt and freshly ground pepper. Oh how times have changed.. we are so lucky! Mix gently so as not to break down the fish too much. In a large bowl mix together the minced salmon, cooked onions, dry breadcrumbs, parsley, dill, lemon zest and juice, egg, salt and pepper. Drain well, then return to the pan to steam-dry for 1 min. Welcome to anithajaganskitchen.These tasty salmon fishcakes are flaky, tender and so flavorful with a Indian twist. Cover and chill in the refrigerator for 30 minutes. You will need the fishcake mixture, a small bowl with dried breadcrumbs, a small . Turn, adding more butter if necessary, and fry about 3 minutes on other side. Welcome to Food Channel's European Union Experience. mayonnaise, canned salmon, fresh parsley, plain panko, Dijon mustard and 5 more. Spoon out the fish and set aside to cool. Divide the mixture into 8. For mine, I'm gonna make it a little bit tasty. Place the mash in a bowl, add the salmon and flake in the mackerel. Using a large star cutter, cut portions of the mix into star shapes. Get the best salmon cake recipes recipes from trusted magazines, cookbooks, and more. Thank you so much for this recipe. Thanks for sharing with #CookOnceEatTwice x, Thanks Corinareally recommend the flour only method really quick and still super tasty! Sometimes its good to get back to basics but try to do it really well, hey! But its lovely we can enjoy more fresh food now. Drain on paper towel-lined plate. Another thing you could try is adding a little flour to the mix before rolling and frying, as I suspect they could be losing their shape due to being a bit too wet/soft in texture. Of course, if youd prefer to make these Easy Salmon Fishcakes with tinned salmon, you can absolutely do that. I like panko because its easy and crisps up nicely. Add tomato ketchup, mustard, onion, parsley and egg. Divide the mixture into 8 and use your hands to pat and shape each ball into a fishcake, roughly 2cm thick. The first step is to take your canned salmon and put it in a large bowl. Mash potatoes and peas together then add salmon, lemon zest, and whichever herbs you like. They are super popular with my daughter who calls them so fine which in Switzerland means they are the best. Transfer the fishcakes to a large non-stick baking sheet and spray lightly with oil. Hi Evie what a lovely idea! Drain the salmon in a sieve over the sink . Form round patties about 1.5 cm/ 2/3" thick and set aside. Mix well. Or use the same quantity of tinned salmon, or any other tinned or fresh fish. Place the cod and salmon in a high sided baking tray with the quartered lemon, parsley stalks and a splash of white wine. 1 Place the salmon fillets on a baking tray and add salt, lemon juice, and a smear of butter. TikTok Theory: The Chinese Restaurant 3.5 Star Rule, Chatham Cod, Crab, Favas and Pickled Mussels, 14 TikTok Food Hacks that Will Change How You Cook (and Eat), Game of Thrones & House of the Dragon Party Cocktails and Recipes. Ive made these multiple times and I now have many people asking when I will be making them again! When preparing salmon, the following guidelines should be followed: Before freezing, rinse and pat the salmon dry. Carefully place the fishcakes into the pan and cook for 3 to 4 minutes on each side, or until crisp and golden, turning carefully with a fish slice. It shouldn't be a smooth mixture. 1 knob of butter, melted. These salmon fish cakes are a kind of a blank canvas. Instructions. Preheat oven to 400 degrees. Eb x. I was looking for a quick recipe to use up leftover salmon and mash..I am not to familiar with fishcakes, well with marine fish as I grew up in a Continental Climate, fish was a rear food on table and when it was it was river fish.. Add salmon, egg and mixed herbs to celeriac mash and mix thoroughly. Your mum makes fish cake just the way my mum did tinned salmon and dried parsley floured. Salmon fishcakes are kicked up a notch by adding mustard and mashed peas to the potato! Home fish Basic Crispy Salmon Fish Cakes, Posted Apr 11, 2020 | Updated Apr 25, 2022 by Helen | 21 Comments |. Hmm. Place the salmon in a large bowl. Once cool, tip the potatoes and peas back into the pan and use a potato masher to mash them really well. Saute until softened and golden (7-9 minutes) then remove from heat. IF YOU MAKE THIS RECIPE, LET ME KNOW HOW YOU GET ON BY LEAVING A COMMENT AND RATING BELOW AND DONT FORGET TO SIGN UP TO RECEIVE ALL MY NEW RECIPES BY EMAIL! Pinning for future reference. 1 stick of lemongrass : 6 cm piece of ginger : a bunch of fresh coriander (15g) 500 g salmon fillets skin off, pin-boned, from sustainable sources Dip into beaten egg, then coat in the breadcrumbs. Cook the potatoes in salted boiling water until tender (about 15 minutes). Form the salmon/potato mixture into eight thick patties. Then dip each one in to the flour, then egg and coat in breadcrumb. I am not sure why your fishcakes are looking melted and flat. Drizzle the gin over the surface of the salmon fillet. Gently form the salmon mixture into patties. Form the mixture into 4 patties and dust both sides with plain flour. Eb . My fishcakes might not be quite as economical as the ones made with tinned salmon (especially when shared between 5! Place the frozen salmon patties on a baking sheet and bake them for about 20 minutes, or until cooked through. Use one hand for the wet and one hand for the dry; this way you don't end up with a mess, needing to wash your hands. It`s much better.Not quite the same as yours, but I next time I am sure I will crack it! Eb x, I love salmon fishcakes. Add the parsley, lemon juice if using, and a little salt and pepper to the mash and gently mix together, taking care not to break the fish up too much. Instead, our salmon fishcake recipe uses breadcrumbs - and John West Wild Red Salmon, coriander, chillies, fish sauce, egg, flour and seasoning. I am wondering, either you are perhaps using a little too much oil. Well, when I finally get around to making some! Once I start cooking them, they become shapeless and when I try to flip them, they break/ deform even more. Normally I make a stir-fry or giant fish fingers, but it's cold, it's wet,. I have played around with the consistency of the mash and also the cooking method: oven vs pan. Today I will make them again, but will make it from scratch and will follow your instructions completely. Use a Y-shaped peeler to peel the potatoes, then chop into 1cm chunks on a chopping board. Step 5. Put the rocket, capers and shallot in a bowl. 2 In a bowl, mash up the potatoes, then add the peas and mash again, to Shape into salmon patties then rest for 30 minutes. Next, combine all the ingredients (listed above) in a bowl and mix gently with a fork, until just mixed. Notify me via e-mail if anyone answers my comment. So this is the sort of fish cake I wanted to recreate. I love a good fishcake and these Easy Salmon Fishcakes are my absolute favourite. It turns out an afternoon of drinking . Leave them for around 5 minutes on each side so that they can get nice and crispy. Using a small spatula, flatten each fish ball. Defrost overnight in the fridge and reheat in an oven pre-heated to 180C/160C fan/gas mark 4/350F for about 15 minutes, or until piping hot all the way through. Ive used salmon of course, but that doesnt mean you have to. Today, I'm gonna show you how to prepare a distinctive dish, salmon fishcake. Add salt, pepper and 2 tbsp of water and combine. In a food processor pulse the salmon fillet until roughly minced. Using a large star cutter, cut portions of the mix into star shapes. Cool the mixture for a while in the fridge (half an hour is fine), then take golfball-sized amounts of mixture and shape into 8 to 10 fish cakes. Place the potatoes in a large pan and cover with boiling water. , These look so comforting! Either way, at least they will taste good!! How would you defrost and reheat them? However, I can never get mine to retain their shape. Keep them well-floured and it won't stick. Cook for approximately 1 minutes on each side. Shape the fishcake mix into 12 balls. To coat the fish cakes, put the flour, egg and breadcrumbs in separate dishes, then roll the fishcakes first in the flour, then in the egg and lastly in the breadcrumbs. Place fish on a rimmed baking sheet; season with salt and pepper. Then form into a fish cake, or patty. Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. You'll find recipe ideas complete with cooking tips, member reviews, and ratings. Boil the potatoes in salted water and once tender, drain them well. Serve with French fries and a green salad. I love these stainless steel trays. I think Ill start saying that too! Cook for 2-3 minutes or until the fishcakes have developed a golden brown crust on the bottom. Try this quinoa salad with feta, fennel and blueberries. Here's the thing, I'm not very well guys. Delicious, but can get a little boring. Heat 1 tbsp olive oil in a large frying pan over a medium heat. STEP 3. Fry in oil for about 2-3 minutes, then transfer cooked salmon cakes to a paper towel lined plate to absorb any extra grease. Salmon Fishcake is one of the most well liked of recent trending meals in the world. Fish Cakes. , Please enable targetting cookies to show this banner, 50 g fresh or frozen peas, 600 g potatoes, a bunch of fresh chives , (15g), 2 x 180g tins of salmon , from sustainable sources, 1 lemon, 1 tablespoon plain flour , plus extra for dusting, 1 large free-range egg. Hope that helps! Im with you there, Agness! Lemon juice is a must! Now you need to wet your hands. Have you got your hands on a copy of my meal plan yet? Tasted amazing, it was quick (I had leftover baked salmon) and in my diary. 4. Heat a little oil in a frying pan and fry the fishcakes for 6 minutes or until golden brown. Instructions. Preheat your oven to 120C / 100C fan / gas mark / 250F. Any kind of fish will do. I often just flour fish before frying it so will try this on fishcakes too. Meanwhile, pre-heat your grill to medium hot. . Place the fish cakes in the pan. I added a few chopped garlic chives to the mixture, from the garden.So easy if you cooked the potatoes with previous days dinner. Take care, I just made these a few weeks ago myself! Add salmon, breadcrumbs, eggs, lemon zest, mayo, chives, dill, and a couple large pinches of Kosher salt to a large bowl. Flatten each ball to about 1 inch thick. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. In a large mixing bowl, mix egg, mayonnaise, mustard, tarragon, dill, parsley, horseradish and sea salt. Freeze it and use it for the sauce when you make. Fresh parsley only existed when it was growing in the garden. Although Mums original recipe was for salmon, these would work brilliantly with most fish cod, haddock, trout and tuna all make for good fishcakes too or why not try these with smoked salmon for a little treat? Ive never been to an English pub before but I would definitely order the fish cakes if they looked like this! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Add the bread crumbs, mayonnaise, mustard, and eggs. I love when you can mix lots of delicious thing together in a. bowl and then fry it up real crispy! Instructions. not too much potato, and some nice additions that dont overshadow the delicately-flavoured fish. These fishcakes are also a great make-ahead option simply make the fishcakes ahead of time and store in the fridge, then fry them just before you need them. Wrap the salmon fillet very tightly in plastic wrap. If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today! Place the minced fish in the bowl with the garlic. 2. ), but they are still a good way of making a little bit of salmon go that bit further. To coat the salmon fishcakes, simply dust the fishcake mixture in a little flour, then fry in sunflower oil for a couple of minutes on each side. This recipe is so palatable! Mix well. Place the salmon fish cake into the egg and then into the flour. The next day simply mix the mash and fish together with the parsley and some salt and pepper, then shape into fishcakes, coat with flour and fry hey prestoa meal in minutes!! Add pinch of dried chilli flakes or some hot sauce, and youll have yourself some spicy salmon fishcakes! Eb x. Fry in batches. Yes I am sure my mums recipe using tinned salmon and dried parsley was partly due to cost and also probably availability! My favourite part is the crispy exterior mmmmm! Feeling creative? Remove the fish from the oven, check that it's around 60 and is thoroughly cooked. Place flour on a plate, shape handfuls of mixture into six to eight cakes and . Its funny, I love tinned tuna and eat it quite often, but tinned salmon Im quite as keen onnot idea why that should be! Return to the bowl and stir into the remaining salmon mixture. Form into little round cakes and dip each one in some breadcrumbs for a coating. Want even more fish recipes? I love that your daughter calls them so fine! Roast until cooked through, 15 to 20 minutes. Meanwhile, place the potatoes in a large pan and cover with boiling water. . Just coating the fishcakes in flour is a much simpler option than breadcrumbing them, but if it simply must be breadcrumbs for you then you can do that with these Easy Salmon Fishcakes too. The recipe is actually based on my mothers old recipe, which, like so many classic British fishcake recipes, is all about being frugal and making a small piece of stretch to feed hungry children on a budget (potato being much cheaper than salmon!) Heat oil in a frying pan over a medium heat. With no breadcrumbing and messy bowls of egg to contend with, they are hassle-free and perfect for a busy weeknight. It makes me so happy to know my recipes are being made and enjoyedand you are so right about this time of yearits very good to have a few recipes like this up your sleeve to balance out all the rich meals etc. Youve reminded me to make these again soon. I use tinned salmon here because i think, strangely enough, that's how they taste best (if it's good enough for marguerite costa, it's good enough for me) and it means you can have the. Mash with some seasoning. Add salmon. Leave a review in the, One Pan Greek Roast Chicken and Roast Potatoes . When buying salmon . Then simply fry as per the recipe below. Dry the potatoes out on a medium heat for 5 minutes. Meanwhile. Step 1 - Prepare the cakes. Alternatively, fry them ahead of time and reheat in an oven pre-heated to 180C (160C fan/gas mark 4/350F) for about 15 minutes, or until piping hot all the way through. Not only are these fishcakes quick and easy to make, but they are also a great way to use up leftovers. I have taken note of your suggestion and will give it a go. Before putting in the breadcrumbs put it back in the egg and the flour for a second time. Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. Chop salmon as finely as possible, then add the grated ginger, lime zest and some ground pepper. Eb x, Oh my days Eb,this is inspired!! Set aside to cool. These fishcakes could also be coated with breadcrumbs if desired. If you have some leftover veggies you could also add them into the mix too for a bit of a healthier fishcake! This salmon fishcake recipe is served alongside a zesty lemon and mint yoghurt - perfect for dipping! Preheat the oven to gas 7, 220C, fan 200C, and line a baking sheet with nonstick baking paper. Add celeriac to a bowl with K.Quik and butter, blend to a smooth mash. A must try! Place in a plastic lidded container (with baking paper between the layers if you have more than one layer). Place 450g floury potatoes, cut into chunks, in a pan of water, bring to the boil, cover and cook for 12-15 mins until tender. Will definitely be making them again. 3 days ago yummly.com Show details . Stir through gently, leaving flakes of salmon (rather than vigorously mixing salmon into tiny pieces). Add the salmon to the bowl, using a fork to flake it into small chunks. Once potatoes are cooked, drain well, add 15g butter and mash until smooth. I am so bummed over this, as I love making these, but plating up is a let-down. Remove any bones, gristle and the skin and add it into the potato mash in flakes. So pleased you like the recipe! Or perhaps your potatoes are too wet?? Mix until combined. These look SO yummy! Dust them in the flour, and fry in a non-stick pan in a drizzle of olive oil for 5 minutes on each side until golden and hot throughout. Remove the potatoes from the steamer and put them in a pan. Place the salmon on a baking sheet and cook for 10-15 minutes until the salmon is cooked through. See the notes in the recipe card below for details. 4. Im not sure what country you are in, but I am in the UK and I typically use the type of potatoes that are sold as baking potatoes rather than a specific variety. For this quantity I suggest 1 egg (lightly whisked) and 100g breadcrumbs I really recommend panko breadcrumbs for extra crispiness! Roughly chop salmon into chunks and process in a food processor until almost minced. Remove from the heat, drain thoroughly and mash coarsely using a fork (the mixture shouldn't be smooth). Probably because fresh salmon was only a very special treat and would not have been wasted in a fish cake! Mix the lot well. Divide mixture into eight portions and form into balls. READ MORE. Mix well. Heat the oil in a large frying pan. 3. Fry the cakes for 2 to 3 minutes each side until golden brown and heated through. Ah Martin thanks so much for telling me this. Simply coat in flour as per the recipe below then dip into egg and then breadcrumbs before frying. For more information about how we calculate costs per serving read our FAQS. Make them up to the point after youve added the breadcrumbs. We are in Malaysia and produce is mostly imported, so a bit difficult to consistently get the same. In a large skillet, melt butter. This recipe is so tasty that its a really good idea to double or triple the quantities and freeze batches for another day just make sure you defrost them thoroughly before using, then follow the cooking instructions above. Capers are also a lovely addition if you happen to have any lurking in the fridge. You have to try this. Then rub the salt and sugar mixture over the entire surface of the salmon fillet including the skin side. Dont waste the milk you cook the fish in if you decide to microwave fresh fish in milk as suggested. If using fresh peas, pod them into a bowl, then leave to one side. Thanks Petra they really are deliciousand very easy! Heat up a good drizzle of oil in a frying pan, then pan fry the fishcakes for about 5 minutes on each side or until golden and crispy. Just one question- can I use plain flour instead of wholemeal flour? Roughly mash them - they don't have to be smooth. Stumbled:), Aw, thanks Monika they do taste faband so easy to make! 10 Best Fish Cakes with Canned Salmon Recipes | Yummly . Method. Because these are so simple, what I was aiming for was a recipe with a nice ratio of salmon to potato i.e. Thank you for this lovely review, Margaret. Dip each in the egg, then coat in breadcrumbs. peeled and diced (about 4 smallish potatoes), I used 3 portioned fillets (or use another kind of fish, or canned/tinned salmon or tuna), fresh & finely chopped (or use other fresh herbs such as basil and oregano), about an ounce (I used a sharp cheddar but any strong cheese works e.g. Heat the grill. You can freeze them for up to 3 months. And using leftover mashed potato and salmon (or whatever fish you happen to have had the day before) means these are even quicker to make just 15 minutes or so!! In a saucepan, cover the potatoes with water, bring to the boil then simmer for about 20 minutes or until soft when prodded with a fork. One of my favorites. Preparation. This post may contain affiliate links. Must be the season , Your email address will not be published. Place remaining 1/2 cup bread crumbs on a plate and dip both sides of the salmon cakes into crumbs. Eb x, I love fish and these fish cakes look delicious! Almost certainlywe are so lucky to have fresh fish so easily available these days, and for a reasonable pricenot to mention fresh parsley available in most supermarketswhen I was a little girl, that was definitely not a thing!! Could be that the mash is most I mix it with butter and milk and a pinch of salt..I had some leftover salmon and mash, I used that last time. Peel the cooked potatoes, put them in a bowl and mash with a fork. Follow me onTwitter,FacebookandInstagram. Serve the fishcakes with some seasonal green veg or a fresh green salad and lemon wedges for squeezing over. x, You are so right, we are so lucky to have so much fresh produce available and affordable these days. Drizzle oil all over tray. Add the fish cakes and fry in batches for 4-5 mins on each side until crisp. Thanks, Thank you for your lovely comments about my recipe I am so glad you like it. Season well and shape into 4 fishcakes. Add the lemon zest, capers, dill, chilli, Parmesan, spring onions and salmon; season. Finely chop the chives and add them to a mixing bowl. they look delicious x, Ah I love hand-me-down recipes! Making these for my 1 year old her first taste of salmon! Your email address will not be published. I have a feeling my picky son might like them! Discovered on #CookBlogShare, thank you! Mix until well combined and then stir in the salmon. I love the idea of just using wholemeal flour on the fish cakes rather than egg and breadcrumbs too definitely a less messy! Drain then return to the pan and lightly mash with the butter (I prefer to leave the potato a bit chunky). Place the onions, butter, and oil with a pinch of salt in a small frying pan. Learn how your comment data is processed. And if you dont have any parsley you could try dill or coriander instead. Yes, you can use plain flour. Half-fill a large saucepan with cold water and add a tiny pinch of salt. easy, delicious, stress-free, family food, All Recipes Easy Entertaining Easy Midweek Meal Ideas Main Courses Popular Recipes Soups, Salads & Light Meals. Combine all the ingredients together in a bowl and refrigerate until ready to use. Instructions. STEP 3. Cool the mixture for a while in the fridge (half an hour is fine), then take golfball-sized amounts of mixture and shape into 8 to 10 fish cakes. Tip the wholemeal flour onto a plate and gently roll the balls in the flour until evenly coated, then flatten to make fishcake shapes. This is my idea of a perfect meal in the spring/summer. If you prefer your fishcakes coated in breadcrumbs, simply coat in flour as per the recipe above then dip into egg and then breadcrumbs before frying. I love salmon and these fish cakes look amazing! Cook gently until soft but not browned. 200g of potatoes. Salmon Fishcake Hello everybody, it is Louise, welcome to my recipe site. Then keep them well covered in the fridge for 1 to 2 days until ready to cook. For the sauce, combine the mayo with sriracha and then . Drain and stand for 5 minutes to dry out and then mash. Flake the fish in a bowl with the ash and add the onions and parsley. Heat enough vegetable oil in a saucepan for deep . Cut the zested lemon into wedges. How to use leftover salmon to make easy fish cakes: Break up the salmon with a fork, or your fingers. Remove the fish from the grill and put on a plate. I must say I personally like the ratio of fish to potato its just under one fillet per person, so very similar to what I would serve if I was doing any other fish meal where I would typically serve 1 fillet per person. Could you offer some advice, perhaps? I could eat it every day, Hellen! I smiled when I saw that your mum made them with tinned salmon.. Transfer to a large bowl and mash. Shape the mixture into 8 small cakes with damp hands. 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