The best salmon fish cakes
- Good Food team
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Serves 4
Easy
Prep: 20 mins
Cook: 15 mins
A star rating of 4.5 out of 5.122 ratingsRate
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A fail-safe recipe for a speedy fish supper - flaked salmon flavoured with parsley, dill and some secret ingredients
Freezable (Freeze uncooked)
Dairy-free
Low sugar
Nut-free
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Summer fish pie
A star rating of 4.7 out of 5.18 ratings
Ingredients
Nutrition
Units:
MetricUS
-
450g floury potatoes
cut into chunks
-
350g salmon
(about 3 fillets)
-
2 tsp tomato ketchup
-
1 tsp English mustard
-
zest ½ lemon
plus wedges to serve
-
1 heaped tbsp chopped parsley
-
1 heaped tbsp chopped dill
-
3 tbsp plain flour
-
1 egg
beaten
-
100g dried breadcrumb
-
4 tbsp sunflower oil
-
salad
to serve
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Nutrition: per serving
-
kcal506
-
fat23g
-
saturates3g
-
carbs48g
-
sugars2g
low
-
fibre4g
-
protein26g
high
-
salt0.9g
low
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Method
-
step 1
Heat the grill.
-
step 2
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. Drain and leave to steam-dry, then mash.
-
step 3
Meanwhile, season 350g salmon fillet and grill for 5-6 mins until just cooked. Cool for a few mins, then break into large flakes.
-
step 4
Mix the potato, 2 tsp tomato ketchup, 1 tsp English mustard, the zest of ½ lemon, 1 heaped tbsp chopped parsley, 1 heaped tbsp chopped dill and some seasoning. Lightly mix in the salmon, taking care not to break it up too much.
-
step 5
Shape into 4 large fish cakes.
-
step 6
Put 3 tbsp plain flour, 1 beaten egg and 100g dried breadcrumbs in 3 shallow dishes. Dip the cakes into the flour, dust off any excess, then dip in the egg, and finally coat in breadcrumbs.
-
step 7
Heat 4 tbsp sunflower oil in a large pan. Fry the cakes over a medium-low heat for 3-4 mins each side until deep golden and heated through.
-
step 8
Serve with salad and lemon wedges.
Recipe from Good Food magazine, June 2012
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A star rating of 4.5 out of 5.122 ratings
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