Salmon Fishcakes are packed with heart-healthy ingredients. Simply double the ingredients to make twice the batch. You can freeze them easily and beautifully and are great as a last-minute dinner standby. Salmon fish cakes are favorite food to kids and infact everyone likes a simple, healthy, tasty and enjoyable meal. It is easy to prepare, you can make it in advance and freeze it.
Preparation Time 30 minutes + Chilling
Cooking Time 20 minutes
Ingredients: Salmon Fish Cake Recipe
1 kg potatoes, peeled and cut into chunks
450g salmon fillet
150 g pack rocket, spinach and watercress
600ml semi-skimmed milk
100ml olive oil
1 lemon zest
1 bay leaf
1tsp black pepper corn
1 large egg, beaten with splash of water
150g fresh breadcrumbs
Preparation Method: Salmon Fish Cake Recipe
Put the potatoes into a pan of cold salted water, bring to the boil then cook for 15 minutes or until soft. Drain and mash with salt and black pepper and set aside to cool.
Meanwhile, place the salmon fillets in a pan, cover with the milk and add the bay leaf and peppercorns. Simmer gently for 10 minutes. Remove the fish, allow to cool then flake.
In a large bowl, mix the mashed potatoes, flaked salmon, salad leaves and lemon zest. Make into 8 large portions or 12 medium-sized portions and mould into patties. Leave in the fridge for 30 minutes to firm up or freeze for the use up to 1 month.
For immediate use, dip each patty into the beaten then coat with the breadcrumbs.
Heat the oil in a large pan until hot and fry these in batches over a medium heat for 5 minutes on each side until golden and hot the way all through.
Serve Salmon Fish Cake with a large plate of green salad.