Salmon Fishcakes
Recipes · Dinner · Recipe, Typed Supps
The mix has to be chilled before it is shaped. Skip that and they fall apart in the pan, every time.
Allergens and patterns
Contains gluten, eggs, fish, mustard. Fits: Pescatarian, Kosher.
Ingredients
- 2 fillets, cooked and flaked (500g) Salmon — Cooked, cooled and flaked in large pieces. Mashed to a paste, the fishcakes have no texture at all.
- 4, boiled and mashed (500g) Potatoes — Mashed dry, with no milk or butter. Wet mash is the other reason fishcakes collapse.
- 1 egg (50g) Eggs — The binder in the mix, and another beaten for coating.
- 1 1/2 cups (80g) Breadcrumbs — The outside. Panko gives the crispest result by a distance.
- a handful (10g) Dill — Through the mix, with the lemon zest. Salmon and dill needs no defending.
- 1, zest and juice (30g) Lemon — The zest in the mix, the juice over the finished cakes.
- 4, sliced (40g) Scallions — Raw, through the mix, for a bit of bite against soft potato.
- 2 tsp (10g) Dijon Mustard — In the mix. It lifts what is otherwise a very mild set of ingredients.
Nutrition per serving
- Calories: 497.5 kcal
- Protein: 34.6g
- Carbohydrate: 34.6g
- of which sugars: 2.1g
- Fat: 22.9g
- of which saturated: 5.1g
- Fibre: 6.7g
- Sodium: 189.4mg
Method
- Mix the flaked salmon, dry mash, egg, dill, scallions, mustard and lemon zest gently — keep the salmon in flakes.
- Shape into cakes and chill for at least 30 minutes. This step is not optional.
- Coat in beaten egg then breadcrumbs.
- Shallow fry 4 minutes a side until deep gold, and serve with lemon and a green salad.
Nutrients it supplies
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