Salmon fishcakes! These are so simple to make, but there's nothing inferior about the taste. Full of delicately flavored salmon and fresh, subtle flavours, these are family crowd pleasers. Even your fussiest kid will love them! My favourite part is the crispy exterior - mmmmm!
Cook the potatoes in salted boiling water until tender (about 15 minutes). Add the peas for the last few minutes. Drain then return to the pan and lightly mash with the butter (I prefer to leave the potato a bit ‘chunky’). Empty into a large bowl.
14 ounces potatoes, ½ cup frozen peas, 1 tablespoon butter
Meanwhile, put the salmon in a microwavable dish with around ⅓ cup/100ml milk. Then cover with plastic wrap and microwave for 2 minutes or until just cooked (a thicker piece of fish might need a little longer).
9 ounces salmon
Flake the salmon into the bowl with the potato, then add the lemon zest, mustard, fresh herbs, cheese, chili flakes, and mayonnaise. Add a generous grinding of salt and pepper and mix well.
1 lemon, 2 teaspoons mustard, ¼ cup fresh parsley, 1 ounce grated cheese, 1 pinch chili flakes, 2 tablespoons mayonnaise, salt and pepper
Cool the mixture for around half an hour in the fridge. Then take golf ball-sized amounts of mixture and then flatten gently to shape into 8 to 10 fish cakes.
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 on a plate or baking tray ready to cook.
3 tablespoons flour, 1 egg, ¼ cup breadcrumbs
Heat up enough oil to just cover the bottom of a large frying pan on a medium high heat. Then pan fry the fishcakes for about 5 minutes on each side or until golden and crispy. Serve immediately.
olive oil
Video
Notes
Freezing: These fishcakes freeze really well. Simply freeze them between layers of baking paper in a sealed container. When ready to eat, defrost in the fridge then cook as from fresh.Fish: I usually use fresh salmon but canned works as well, as does canned tuna (I prefer in oil or water, drained). Smoked fish would work as would firm white fresh fish such as tilapia, cod, haddock, pollock or sea bass.I prefer to keep the fish and potatoes quite chunky. This gives the fishcakes a nice texture, but also stops them from turning to mush in the pan.Cooking the fish: Don't waste the milk you cook the fish in if you decide to microwave fresh fish in milk as suggested. Freeze it and use it for the sauce when you make this fish pie! If you prefer you can pan-fry the fish or bake it for 10 minutes instead, or use leftover cooked salmon.When pan-frying: Don't be tempted to keep moving the salmon fishcakes around. Leave them for around 5 minutes on each side so that they can get nice and crispy.