Salmon Fish Cakes
Salmon fish cakes are one of our favourite things to make, filling, wholesome,
and above all healthy. Alongside salmon, we've added cod and prawns to add
variety. Don't scrimp on the horseradish sauce, it adds a good zing to the fish
cake and helps emphasise all those fantastic flavours.
Because of the addition of potatoes, we'd literally serve these fish cakes
alongside a nice salad, as they're pretty filling on their own already.
MAKES:
8
PREP TIME:
0 HOURS 45 MINS
TOTAL TIME:
1 HOUR 5 MINS
INGREDIENTS
FOR THE FISH CAKES
200 g cod fillet, diced into chunks
200 g salmon fillet, diced into chunks
300 g raw prawns, finely diced
1 lemon zested and then quartered
Splash of white wine
500 g potatoes, peeled and chopped
20 g dill, finely chopped
35 g parsley finely chopped (keep the stalks)
2 tsp. mustard powder
2 tsp. horseradish sauce
1 tsp. sea salt
A good grind of black pepper
FOR THE COATING
2 eggs, beaten
100 g panko breadcrumbs
100 g flour
Vegetable oil for frying
Tartare sauce, to serve
Salad, to serve
DIRECTIONS
Preheat your oven to 200ºC (180ºC Fan).
Place the cod and salmon in a high sided baking tray with the quartered lemon,
parsley stalks and a splash of white wine. Cover with foil and bake for approx.
15 mins. Remove from oven, remove foil and allow to cool a little.
Meanwhile, place the potatoes in a saucepan and add boiling water to cover the
potatoes. Add a pinch of salt, bring back to the boil and cook for 10 minutes or
until a knife easily pierces the potato.
Drain and leave the potatoes to steam for a couple of minutes to remove the last
of the moisture. Tip back into the pan and mash with a fork, leaving some chunks
of cooked potato for texture.
While the potato is still warm add dill, parsley, lemon zest, mustard powder,
horseradish, salt and pepper. Mix well to incorporate all the ingredients, and
season to taste. Add the cooked fish and prawns to the potato and using your
hands mix it gently into the potato without it breaking up too much. You want
some chunks of fish through the mix.
Allow the mixture to cool and then form into patties about 4cm in diameter and
2.5 cm thick, making 8 patties in total. Place your beaten egg, flour and
breadcrumbs into three separate bowls. Place each fishcake firstly in the flour
until completely coated, shake of any excess. Then place in the egg mix brushing
the top and sides until patties are evenly covered. Lastly coat in the
breadcrumb mix.
Heat a heavy bottomed frying pan with 2cm of oil over medium heat. To test if
the oil is hot enough a small piece of bread dropped in should turn golden brown
in approx. 30 seconds.
Fry the fishcakes for 5 minutes either side until crisp and golden and hot
throughout. Serve with tartare sauce and salad.