In light of the launch of my new project Fish is the Dish, I decided to make some salmon fishcakes. Here is our easy recipe for them:
Salmon fishcakes
Ingredients
3 fillets of salmon (I use frozen fillets)
3 spring onions (chopped)
Mashed potato
1 tsp chopped chilli (optional)
Breadcrumbs
Egg
Plain Flour
Method:
- Cook the salmon as per instructions. Leave to cool.
- Make mash and leave to cool
- Break up salmon fillets and mix into mash, add in spring onions and chilli
- Form into required shapes, you can make croquettes, small cakes or larger cakes
- Then sort out a kind of production line: 1 bowl with plain flour, the next with beaten egg (or flour if you prefer) and the next one with breadcrumbs.
- Coat cakes in flour, then egg then breadcrumbs and leave on a plate in the fridge for around 20 minutes to firm up
- Heat frying pan and add a small amount of oil and fry each of the cakes until golden. Remember that the fish is already cooked, so you are just heating it through and getting a bit of colour.
TOP TIP: If you get the kids to help you make the cakes into the shapes that they want, they are more likely to eat them!!
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Mmmmmmm, salmon fishcakes are one of my favourites.
They are fab. I think the addition of chilli to these was genius!
Another tip is don’t make them too thick as they take ages to cook if you do!
Yes absolutely. I keep them nice and thin. Otherwise I find they get too crispy on outside (or burnt as G Man would say!)
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