Wednesday, 28 January 2015

Potato Salmon Cakes

Creamy mashed potatoes and salmon covered in crispy breadcrumbs makes this fishcakes simply delicious!

Potato Salmon Cakes
(makes 8)


250g potatoes, peeled
350g tinned pink salmon, drained (or freshly cooked salmon)
2 spring onions, finely chopped
1 Tbsp fresh parsley, chopped
40g flour
80g dried breadcrumbs (I use panko)
1 egg
pinch of salt
freshly ground black pepper
3 Tbsp oil


1) Cut the potatoes into 5cm pieces. Half fill a saucepan with water. Add the potatoes and a pinch of salt. Bring it to the boil and cook for 12-15 minutes.

2) Drain off the water and mash the potatoes until smooth. Leave to cool enough to handle.

3) Break the salmon into small pieces in a bowl, removing the skin and bones. Stir in the potatoes, spring onions and parsley. Season with salt and pepper.

4) Lightly dust your hands with a little flour and shape the mixture into 8 cakes. Place on a plate.

5) Beat the egg lightly. Put the flour and breadcrumbs on separate plates. Coat each fishcake in flour, then egg and then the breadcrumbs.

6) Heat 3 Tbsp oil in a large pan on medium heat. Shallow fry 4 of the cakes for 2-3 minutes on each side or until golden brown.

7) Serve with tonkatsu sauce or lemon wedges and mayonnaise.

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